From our family kitchen
Buffalo-Style Baked Tofu Nuggets
Published
Preparation Time: 10 - 15 minutes
Cooking Time: 30 minutes
Serves: 4 - 6
Allergy Information: Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegetarian, Vegan
Ingredients
- 1 tbsp. Lucy Bee Coconut Oil
- 200ml hot sauce
- 3 garlic cloves, crushed
- 80g coconut flour
- 1 level tsp. cayenne pepper
- 1 level tsp. smoked paprika
- A pinch of salt & pepper, ground
- 225g firm tofu, cut into large chunks
Method
- Preheat the oven to 180C, 350F, gas mark 4 and grease or line two baking trays.
- In a frying pan on a low heat, melt the Lucy Bee Coconut Oil, then add the garlic. Cook gently to infuse before adding the hot sauce. Stir continuously to incorporate the oil and sauce.
- Once the sauce has thickened a little and the oil is fully mixed in, remove from the heat and set aside.
- In a bowl mix together the Coconut Flour, cayenne pepper, smoked paprika and seasoning.
- Dip each piece of tofu first in the flour mixture, then the hot sauce mixture, followed by the flour mixture again, making sure it's well coated. Place on the lined baking tray and repeat until all tofu pieces are coated.
- Cook both the tofu nuggets for 20-25 minutes, or until lightly golden and cooked through.
- Carefully remove the nuggets from the oven and transfer to a serving dish.
- Serve with some vegan garlic mayonnaise, celery sticks, more hot sauce or any other sauce of your choice.
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The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story