Per serving
- Calories
- 280 kcal
- Protein
- 20.4 g
- Carbohydrates
- 21.8 g
- Fat
- 14 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Tofu100 g
- Chickpea flour10 g
- Corn flakes15 g
- Paprika1 pinch
- Extra virgin olive oil1 teaspoon
- Saltto taste
Contains: gluten, soy,
Method
- Heat a conventional oven to 200 °C and line a baking tray with baking paper.
- Drain the tofu, pat it well dry with kitchen paper and cut it into bites of about 2 × 3 cm.
- In a small bowl, whisk the chickpea flour with 2 spoonfuls of water and a pinch of salt with a fork until you have a smooth batter; on a plate, crush the cornflakes with your hands and mix them with the paprika.
- Dip each piece in the batter, let the excess drip off and roll it in the cornflakes, pressing so the coating sticks; place the nuggets well apart on the tray.
- Drizzle with the oil and bake for 18–20 minutes, turning halfway, until golden and crisp; serve hot.
This recipe, sized for you
In skish every dish is scaled to your calories and goes straight onto your shopping list.