Made of soy, tofu is a good source of complete protein and phytoestrogens, making it a valuable addition to a plant-based diet. This baked tofu is coated in a deliciously seasoned, flaked quinoa, which also contains all essential amino acids. The resulting tofu nuggets come out crispy on the outside and tender on the inside.
- Preheat the oven to 400 degrees F (200 degrees C). Drain water off tofu and press out of the remaining liquid with a paper towel. Cut into bite-sized pieces.(5 minutes)
- Prepare three different bowls and fill them as follows: cornstarch in the first bowl; milk mixed with apple cider vinegar in the second bowl; and quinoa flakes with all of the spices and olive oil in the third bowl.(2 minutes)
- Lightly grease a baking sheet.
- Take each piece of tofu and cover it in cornstarch. Then dip them in the milk mixture, followed by seasoned quinoa flake mixture. Place them on a baking sheet and bake for 30-40 minutes, flipping them halfway through.(50 minutes)