Tofu Nuggets with Vegan Buffalo Sauce

Prep Time: 5 mins

Cooking Time: 30 mins

Total Time: 35 mins

Preheat the oven to 425°F or 220°C.
Take a large glass mixing bowl and combine and stir all the ingredients except tofu. This should give you a thick-ish paste. If the mixture is too thin, add a little more nutritional yeast. If the mixture is too thick, add water in small portions.
Unwrap tofu and break it into bite-sized chunks into the bowl. Use your thumb to create craggy, rounded edges. (This way the pieces will hold the paste better and take on a more nugget-like shape. However, they will still be tasty if they’re blocky and smooth)
To coat each tofu nugget, lightly fold the chunks into the paste. Be careful not to break the tofu in the process.
Spread the tofu nuggets onto a lined sheet pan and place in the oven. Cook for 30 minutes or until the tofu is nicely done/brown on the outside.

Prep Time: 10 mins

Blend Time: 2 mins

Total Time: 12 mins

Add the unsalted cashews to a small pot with water and boil for 10 minutes. Drain and rinse. If you are allergic to nuts, replace the cashews with sunflower seeds or other such favorites that would offer a creamy texture.
Add the cashews and all the other ingredients to a high-speed blender. Blend everything until a smooth consistency is achieved. Do not make the sauce too thick as it will not coat the nuggets well.
Put the sauce in a pan and heat for about 10 minutes or until it boils to thicken slightly. Serve it separately with nuggets. Alternatively, drizzle it over the nuggets right before serving to retain the crispiness.