Before I went vegan, chicken nuggets were a favorite of mine, even in adulthood. I decided to try and make some with tofu. I used extra firm tofu, as I wanted the texture to be just right. I pressed my tofu for about an hour to get all of that extra water out. These came out pretty darn delicious, and I would definitely make them again!
1 lb firm or extra firm tofu, drained and pressed of any water
Your favorite BBQ sauce (or any healthy, thick sauce.)
½ cup cooked quinoa
Preheat oven to 425°F. Line a baking sheet with parchment paper or a silicone mat. Add a wired rack on top (not necessary but I like this because the heat can get underneath the nuggets.)
Slice tofu into little squares or nuggets. I took the cube of tofu and sliced it in half length-wise and then into 8 rectangles, or 4 each large half.
Pour a large amount of BBQ sauce into a bowl and dip your tofu in. Make sure it is coated generously! Then coat with the cooked quinoa. Place onto wired rack. Continue until none remain.
Cook for 15-20 minutes, or until quinoa is browned and crispy. Serve alongside more sauce if desired!