Drain the tofu and wrap it in a kitchen towel for a few minutes. Slice it into small pieces.
- 300 g tofu
- 100 g chickpea flour
- 1 teaspoon nutmeg
- A pinch of dill
- Salt and pepper
- 100 ml Borges Natura hazelnut milk
- 100 g breadcrumbs
- 100 ml Borges extra virgin olive oil
Step by step
In a bowl, combine the chickpea flour with the nutmeg and dill. Season with salt and pepper. Pour the hazelnut milk into another bowl and place the breadcrumbs in a third.
For the breading, first coat the nuggets in flour, then dip them in the hazelnut milk and, finally, roll them in the breadcrumbs.
Fry them in a pan with plenty of extra-virgin olive oil, three by three. For a lighter version, you can bake them instead (approximately 15 minutes at 200 ºC, depending on the size of the nuggets).