Sort ingredients
jimmeh
QR Code
Listen
Pdf
Preheat oven to 400°F (204°C).
Blend: Drain 1 15-oz can chickpeas over a bowl to collect the juice (save that for later). Use a paper towel to pat dry the chickpeas, then add them to a blender or food processor with 8 oz super firm or extra firm tofu, ¼ cup nutritional yeast, 1 tsp each smoked paprika, garlic powder, onion powder, and ¼ tsp salt.Blend into a smooth puree, scraping down the sides as needed.
Bread: Arrange 1 cup Italian seasoned breadcrumbs in a bowl and reserved chickpea juice (aquafaba) in another bowl. Use a spoon to scoop nugget-sized portions of the chickpea dough out of the blender. Working one at a time, coat the nugget in breadcrumbs, dip it in the aquafaba, then coat it once more in breadcrumbs.
Bake: Arrange nuggets on a parchment-lined baking sheet. Brush the nuggets with 2 Tbsp oil, then bake for about 30 minutes, or until browned and crispy.
Serve warm with your favorite nugget sauce!