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These imitation nuggets are warm and crispy; you’ll be picking up the little pieces of baked bread crumbs with your fingertips. With just the perfect amount of smoky paprika flavor, these nugget babies are 100% vegan and 100% awesome. Oh, and they can also be gluten-free.
Preheat oven to 350ºF.
Combine breadcrumbs, paprika, garlic powder, and salt and pepper in a wide dish bowl.
Place tofu nuggets in a large bowl and coat with olive oil, tossing with hands. One by one, place each piece in the breadcrumb mixture, coating each side. Repeat until all pieces have been coated; there may be extra left over.
Place on a baking sheet and cook for 20 minutes. After 20 minutes, remove from oven and flip each piece. Place back in the oven and bake for another 15 minutes. Serve immediately or store in a container for up to a week.
Feel free to customize the toppings to your taste. I like my wrap with avocado, tomato and lettuce while my husband likes the chicken on a bun as a club sandwich. The real key to this recipe is the marinade.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!