Crispy Tofu Nuggets (GF + Oil-Free!)

These tofu nuggets are are a blast from the past! They're basically a healthier, cruelty-free version of those chicken nuggets we all loved to eat growing up. Plus, they're super easy to make! I served mine with a spicy hemp ranch sauce, which I will also include the recipe for below.

You will need...

For the nuggets:

• 7 oz extra firm tofu, drained and pressed
• 1/4 cup gluten-free all purpose flour
• 1/2 cup plant milk
• 1/2 cup gluten-free breadcrumbs
• 1/4 cup nutritional yeast
• 1 tsp smoked paprika
• salt and pepper, to taste

For the hemp ranch dip:

• 1/2 cup hulled hempseeds
• 2 tbsp nutritional yeast
• 1 tbsp gochujang or sriracha
• 1/2 tsp cayenne pepper
• 1/2 tsp red chili powder
• 1/3 cup plant milk
• 1-2 tbsp water for a thinner consistency (optional)

Directions:

1. Preheat oven to 400 degrees Fahrenheit.
2. Slice tofu into nugget-sized squares (about 1/4" thick).
3. Prepare your dredging station: all purpose flour in one bowl, plant milk in the next bowl and an incorporated mixture of breadcrumbs, yeast, paprika, salt and pepper in the final bowl.
4. Use one hand to coat each slice of tofu in the flour. Switch hands to dip the tofu into your plant milk. Finally, coat each slice in the breadcrumb mixture - this is best done with a fork to avoid messy/sticky hands!
5. Place your tofu on a parchment-lined baking tray and bake at 400 degrees for about 20 minutes, flipping halfway through.
6. Meanwhile, prepare the hemp ranch by adding all ingredients to a high-speed blender and blending on high for about 1 minute, or until creamy.
7. Serve tofu nuggets warm with ranch dip, ketchup, mustard or any of your favorite sauces!