My mum and I were talking about the good of days of going to a certain fast food outlet and getting Chicken nuggets, BBQ sauce and fries which got me inspired to come up with a healthier version.
The trick here is to press you tofu with a heavy weight for 20mins before hand to squeeze out the water, It makes for a much better texture.
Nutritional yeast is a power house food and a fantastic way of increasing your B vitamin intake, especially B12 which is lacking in a lot of diets (even in meat eaters). It can be found in health food stores, if you can’t find it flaky brewer’s yeast is a good substitute but doesn’t come with the B12 benefits.
Not Chicken Nuggets
1 block of tofu- drained and pressed
2tbsp Tahinni or nut butter
2tsp Tamari or soy sauce
½ cup sunflower seeds
½ cup almonds
½ cup nutritional yeast
1/2tsp ground pepper
2 Sweet potatoes
¼ Pumpkin (about 700gms worth)
2 medium Zucchini
Preheat oven to 180 Celcius. Cut the tofu into bite sized chunks. In a shallow bowl mix Tahinni, water and tamari, mixture should form a thick paste. In food processor grind nuts and seeds to a coarse grain. Transfer into another shallow bowl and mix in nutritional yeast and pepper.
Dip tofu chunks individually in Tahinni mix, covering well and then roll in seed mixture, Place gently on the lined baking tray. Bake for 25 mins until golden.
I like to cook my vege’s without oil so as to not create carcinogens from heating oil past its smoke point, I add flax-seed oil after I have cooked them.
Cut all vege’s into chunky long strips, place on a lined baking tray and bake with tofu for 25min, you can turn them once during this time. Remove from oven and transfer onto serving tray and drizzle with oil of choice if wanted
Serve hot with tomato or BBQ sauce!