Finally, here is my latest YouTube video blog post! Not only does this feature one of my favorite breakfast/lunch/dinner/anytime recipes to date, but I’ve also included a brief overview of my workout and morning routine! In general, I like to watch the sunrise if I wake up early enough while I brush my teeth, get changed and put on my contact lenses (yes, I wear glasses on the side too). Otherwise, I workout right when I wake up!
I know that I didn’t do a step-by-step type of video where I have narrations and all, but in all honesty, my morning and workout routine are really just not exciting and ordinary enough for me to do so. It’s pretty easy for you to get the idea simply by watching it.
Also, I seriously hate the sound of my voice in playback audio.
Anyways, onto the recipe! You know me and my love for tofu. I normally have it in silken or semi-firm form in stir-fries or cold in salads, but lately, I’ve been LOVING to bake with it. If you remember my hemp tofu fries, I baked it the same way, except with an extra twist! The coconut and almond meal breading tasted SO nutty, crunchy and absolutely delightful! I couldn’t have asked for a better breakfast! It is also great for those who are gluten free, vegan, vegetarian or who love fast food. So PLEASE try it out. Just make sure to get organic, non-GMO extra firm tofu.
RECIPE (vegan tofu nuggets)
- 3 TBSP coconut flour
- 3 TBSP almond meal
- 1 tsp five spice blend
- 1/2 tsp ground ginger
- Pepper to taste
- 1 cup firm tofu
- Opt: sea salt, cayenne, oregano, garlic powder, soy sauce, chili powder, etc.
- Preheat the oven to 350F.
- Chop your tofu into nugget pieces and pat the pieces until they are as dry as possible.
- Mix the first six ingredients in a bowl and add water as you go until the breading is consistent and thick.
- Cover each piece of tofu completely in the breading and place each piece on a baking sheet. If not parchment paper, spray your baking sheet.
- When finished with all tofu pieces, bake for 30-35 minutes until golden brown. Flip each piece on the opposite side afterwards and bake for 15-20 more minutes.
Oh yes, do not forget the Sriracha. Mm, mm.
You can also replace the tofu with tempeh, chicken, white fish, zucchini, broccoli, carrots, and even potatoes! The possibilities are endless. So please give this recipe a try. You won’t be disappointed–everyone will love it too, but you will want the entire recipe for yourself!
Now enjoy the rest of the pictures of my food below!
Hope you enjoyed the video and if you want to see more of my morning and workout routines, please let me know! Lately my videos have been quite food-oriented but I can’t help it–I love food and cooking so much! If you have any other video suggestions I would love to hear them!