Omigosh these are tasty gluten free tofu nuggets

I've been using the kitchen more this week. This is good. Just now I invented a recipe for gluten-free tofu nuggets and they are far and away the yummiest crispy nugget thingies I've ever made. I didn't measure anything, so these amounts are estimates. The cereal is made of corn meal, corn flour, flax, buckwheat, quinoa and amaranth. It is a really delicious gluten-free cereal, but if you can't find it, substitute your favourite crunchy flake cereal.

Gluten-free tofu nuggets with Dijon-honey sauce

firm tofu
½ cup mayonnaise
1 cup Nature's Path Organic Mesa Sunrise cereal, crushed
¼ cup brown rice flour
¼ cup quinoa flakes
¼ cup grated parmesan cheese
2 tablespoons white sesame seeds
¼ teaspoon thyme
¼ teaspoon sage
1 tablespoon Dijon mustard
1 tablespoon honey

Press tofu for 30 minutes, drain and cut into nuggets. Preheat oven to 350°F.

Put mayonnaise in one dish. In a second dish combine crushed cereal, rice flour, quinoa flakes, parmesan cheese, sesame seeds, thyme and sage. Dip nuggets into mayonnaise, then into crumb mixture and place on an oiled baking sheet. Bake for 15 minutes, turning once. Nuggets should be lightly browned and crunchy on the outside.

Mix Dijon and honey for dipping sauce.

Goes nicely with spring greens and a vinaigrette.