Makes 2 Servings

This egg-free recipe is sure to be a favourite. This one is nostalgic, and definitely brings back some good memories. Nuggets and fries was always a weekend treat. Well you don't have to be a kid to enjoy this recipe! These tofu nuggets are SO crispy and flavorful, it's hard to believe they are baked! We paired these with a homemade vegan ranch sauce and some thai chili sauce. Easy, quick, Saturday night supper.


The Nugs

  • 1 Block of extra firm tofu, pressed and cubed
  • 2 Eggcitables eggs
  • ½ cup bread crumbs (can be GF)
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp paprika
  • ½ tsp salt
  • ½ tsp pepper
  • ¼ tsp turmeric

The Fries

  • 4 large carrots, sliced into fries
  • 1 tbsp olive oil
  • ½ tsp seasoning salt


The Nugs:

Preheat oven to 350 degrees F

Whisk up Eggcitables “eggs” in one bowl. Combine bread crumbs and spices in another.

Using a fork, dip cubed tofu in Eggcitables egg and drip off excess. Then dip tofu in crumb mixture until completely covered. Repeat this step until all pieces are covered.

Bake on a parchment covered baking sheet for 25-30 mins, flipping halfway until crispy. Serve with your favourite dipping sauce.

The Fries:

Preheat oven to 425 degrees F

In a large metal bowl, combine carrots, olive oil and salt. Stir until thoroughly mixed.

Place on a baking sheet (with or without parchment) and bake for 15 minutes, turning halfway.