There are a lot of things I enjoy as an adult.
I like not having a bedtime or a curfew or any other authority figure telling me what to do.
I like being able to bring any type of beverage or food in my car, though now it indefinitely smells like coffee.
I like ice cream in the morning and York Peppermint Patties for lunch.
I like deciding how long "play time" can be. I also like naps.
I like alcoholic beverages and grilled cheeses with tomato soup three meals a day. I like having the freedom to write a blog where I can say saucy and sometimes questionable things about my personal life. I also like using serious machines like ovens.
These imitation nuggets are seriously the bees knees. They are warm and crispy and you'll be picking up the little pieces of baked bread crumbs with your finger tips. Oh yes. With just the perfect amount of smokey paprika flavor, these nugget babies are 100% vegan and 100% awesome. Oh, and they can also be gluten-free.
Baked Tofu Nuggets
(yields 18 pieces, 4 servings)
1 package firm tofu, cut into nugget-shaped pieces
2 teaspoons olive oil
3/4 - 1 cup (about 2 slices of bread) breadcrumbs
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
salt and pepper, to taste
Preheat oven to 350 degrees F.
Combine breadcrumbs, paprika, garlic powder, and salt and pepper in a wide-dish bowl.
Place tofu nuggets in a large bowl and coat with 2 teaspoons olive oil, tossing with hands. One by one, place each piece in the breadcrumb mixture, coating each side. Repeat until all pieces have been coated -- there may be extra left over.
Place on a baking sheet and cook for 20 minutes. After 20 minutes, remove from oven and flip each piece. Place back in the oven and bake for another 15 minutes. Serve immediately or store in a container for up to a week.
Nutritional information (4-5 nuggets): 155 calories, 7.5g fat (2.5 mono, 3 poly), 13g carbohydrates, 11g protein