Tofu “Chicken” Nuggets

Preheat the oven to 200°C (Gas Mark 6 / 400°F).

Cut the tofu into 6 nuggets, and then press it to remove any excess water. If you don’t have a tofu press, just sandwich the slices of tofu between several sheets of kitchen paper or a clean tea towel, and place a heavy object on top. Leave it for at least 10 minutes.

In one bowl, lightly beat the egg and stir in the pesto. In a second bowl, combine the breadcrumbs, garlic powder and plenty of black pepper.

After pressing, dip each tofu nugget into the egg, shake off any excess, and then dip into the breadcrumbs. Make sure each face of the nugget is evenly coated with the crumbs, then lay on a baking sheet and bake for around 20 minutes, turning over halfway, until the breadcrumbs are crispy.