"Breaded" Tofu Nuggets

This is a family favourite and a great alternative to chicken fingers. I usually make 3-4 batches at a time and always keep some in the freezer. The texture is even better after it's been frozen.

You can eat it plain, add sauces or throw it in a salad.

Ingredients

Slightly adapted from Book of Yum  (healthier alternatives and a bit more flavour).

• 1 block of organic tofu, rinsed and patted dry
• Olive oil 

Marinade

• 3/4 cup water
• 3 tbsp. gluten-free tamari 
• 3 tbsp. nutritional yeast flakes
• 1 tbsp. onion powder
• 1 tbsp garlic powder

Coating Mix

• 1/2 cup sorghum flour
• 1/4 cup gluten-free cornmeal (organic)
• 1/4 cup nutritional yeast flakes
• 1 tsp. onion powder
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper 
• garlic powder to taste

Directions

1. Cut tofu in 1/2 inch slices and place in a wide, shallow glass tupperwear container.
2. Combine marinade ingredients, and pour over tofu. Cover and marinate in the refrigerator for several hours or overnight.
3. Mix together the coating ingredients.
4. Preheat oven to 400 degrees F, and cover baking sheet with a bit of olive oil so the tofu doesn't stick.
5. Remove each piece of tofu from the marinade one at a time, and dredge in the coating mix. In a single layer, place each slice of tofu on a baking sheet.
6. Bake the tofu until bottoms are golden brown, about 15 minutes. Turn the slices over and bake the other side for a few more minutes. Yum!

Note: 
My toddler needs extra fat in her diet and her food is never heated in a microwave. As a result, we discovered that heating these in a pan with olive oil makes them taste even better! Make sure to cook them fully by following directions above and then re-heat in a pan with olive oil for a tasty treat.