Morning made simple


  • 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
  • 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
  • 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