Ingredients
Scale
- 1 package firm tofu
- ¼ cup teff
- ¼ cup buckwheat flour
- 2 tbsp nutritional yeast
- 1 tsp salt
- ¼ tsp garlic powder
- ¼ tsp ground mustard
- ½ tsp paprika
- 1 tbsp lemon juice
- 1 tbsp coconut aminos
Instructions
- Remove tofu from package, drain and pat dry. Cut into desired shapes. Freeze overnight. Remove from freezer and thaw in refrigerator.
- Preheat oven to 350° Once thawed, place on paper towels to dry tofu. Combine lemon juice and coconut aminos. Once excess moisture has been removed lightly brush with lemon juice and coconut aminos mixture.
- In bowl, mix together teff, buckwheat flour, nutritional yeast, salt, garlic powder, ground mustard, and paprika.
- Roll tofu in breading mixture to coat evenly. Place nuggets on parchment lined baking sheet. Bake for 25-30 minutes.
- Let cool for a few minutes. Serve with vegan ranch dressing and veggies sticks!