A delicious vegan twist on a classic chicken nugget!

Ingredients: (yields 4 servings, about 4 ounces tofu per serving)

• 14 ounces extra firm tofu

• 3 tablespoons Dijon mustard

• 3 tablespoons mayonnaise (or vegan mayonnaise such as vegenaise)

• 1 cup panko breadcrumbs

• 2 1/2 tablespoons nutritional yeast

• 1 teaspoon paprika

• 1 teaspoon garlic powder

• 1 teaspoon dry parsley

• 1 1/2 teaspoons salt

• 1/2 teaspoon pepper

Instructions:

1. Preheat the oven to 400ºF (200ºC).

2. Place tofu on a plate or a in a bowl and top with a heavy object to drain the excess water. Leave for 15 minutes.

3. Meanwhile, mix mayonnaise and dijon mustard in a bowl and set aside.

4. In a separate bowl, combine breadcrumbs, nutritional yeast, paprika, garlic powder, dry parsley, salt and pepper.

5. Drain the tofu and pat dry with a paper towel. Slice tofu into 1/2-inch cubes.

6. One by one, coat the tofu cubes in the mayo/dijon sauce and then coat in the breadcrumb mixture. Lightly press to make the breadcrumbs stick.

7. Place tofu cubes on a cooking tray covered with non-stick foil or parchment paper.

8. Bake in the oven for 30 minutes.

9. Let cool for 5 minutes and serve.

Nutrition Facts: (per serving, about 4 oz. tofu)

Calories: 268

Protein: 16g

Carbohydrates: 27g

Fiber: 4g

Fat: 10g