Oat Crusted Tofu Nuggets
Abbey Sharp is a Registered Dietitian, award-winning cookbook author, and founder of Abbey’s Kitchen Inc., a food & nutrition brand created to celebrate enjoyable eating experiences. As Quaker’s 2020 spokesperson, Abbey will be creating versatile recipes throughout the year, featuring the #PowerOfOats.
- 1 pack extra firm tofu
- Oil in an oil atomizer for spraying
- Wet batter:
- 1 ½ cups soy milk
- 6 tbsp whole wheat flour
- ¼ cup ground flax1 tsp fine salt
- ½ tsp pepper
- 2 cups Quaker Quick Oats
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp paprika
- ½ tsp pepper
- Fleur de sel on top
How to make it
- Break the tofu pieces into rough nugget size (about an inch each), place them on a baking sheet lined with a kitchen towel. Top with another towel, and press down with heavy items. Allow to sit for 15‑20 minutes.
- Preheat the oven to 425° and place a baking sheet in the oven to preheat.
- In a small bowl, whisk together all of the wet ingredients for the batter. Allow the mixture to sit for at least 10 minutes.
- In another bowl, mix together the Quaker oats, garlic powder, onion powder, paprika, pepper and salt.
- Remove the baking sheet and grease with olive oil.
- Dunk the tofu piece into the wet batter, then the dry oats, and transfer to the pre‑heated baking sheet. Continue with the remaining tofu, then spray the tofu pieces with oil lightly.
- Bake for 12‑14 minutes, then flip the tofu and spray again with oil.
- Bake for an additional 10‑12 minutes, until browned and crispy. Immediately sprinkle generously with fleur de sel.
- Serve with your favourite sauce for dipping.