A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground
225g firm tofu, cut into large chunks
350g chicken breasts/strips, cut into large chunks
Preheat the oven to 180C, 350F, gas mark 4 and grease or line two baking trays.
In a frying pan on a low heat, melt the Lucy Bee Coconut Oil, then add the garlic. Cook gently to infuse before adding the hot sauce. Stir continuously to incorporate the oil and sauce.
Once the sauce has thickened a little and the oil is fully mixed in, remove from the heat and set aside.
In a bowl mix together the Lucy Bee Coconut Flour, cayenne pepper, smoked paprika and seasoning.
Dip each piece of tofu first in the flour mixture, then the hot sauce mixture, followed by the flour mixture again, making sure it's well coated. Place on the lined baking tray and repeat until all tofu pieces are coated.
Repeat the above process with the chicken pieces, placing these on a separate baking tray.
Cook both the tofu and chicken nuggets for 20-25 minutes, or until lightly golden and cooked through.
Carefully remove the nuggets from the oven and transfer to a serving dish.
Serve with some garlic mayonnaise, celery sticks, more hot sauce or any other sauce of your choice.