Fried Tofu:

  • 2 blocks of extra firm tofu – frozen then thawed (freezing creates layered texture in tofu)
  • 1/2 cup all-purpose or gluten free flour
  • 1 tablespoon cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 1 teaspoon garlic powder
  • ¼ cup Forager Project Grain-free O’s – blended to a flour
  • ½ cup aquafaba (liquid from canned chickpeas) – refrigerated
  • Cooking spray

Vegan Gravy:

  • 1 tablespoon Forager Project Butter
  • 1/4 cup all-purpose flour
  • 2 cups vegetable stock
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 2 tablespoons soy sauce or coconut aminos for gluten-free version
  • Salt to taste


Use flat surfaces to squeeze the liquid out of the tofu well. Cut the tofu into nugget-sized pieces.

Combine flour with cornstarch, salt, paprika and garlic powder. Coat each tofu piece with flour mixture. Then pour mixture into Forager Project Grain-free O’s flour and mix.

Dip pieces into aquafaba then dry mixture.

Spray with cooking spray and airfry at 375 for 15 minutes, flipping halfway through.

While tofu is cooking, make the gravy. Heat Forager Project Butter in a pan. Add flour until a paste is formed.

Mix in remaining ingredients and simmer for 5 to 10 minutes. Stir regularly until thick and smooth. Add salt to taste.

Serve fried tofu with gravy.

Vegan Chickenless Nuggets


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You wouldn't know this wasn't dairy!

Michele L. Seattle, WA

It is fantastic using it in recipes!

Judy H. Marblehead, MA

Truly exceptional.


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