1 5.5-ounce bag Beanfields Jalapeno Nacho Bean and Rice Chips
1/2 cup oat flour*
1 1/2 teaspoons paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper (or more, for a spicier coating)
1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 cup pitted dates (about 5)
1/4 cup unsweetened non-dairy milk
1/4 cup yellow mustard
Preheat oven to 400F. Line a baking sheet with foil.
Drain the tofu. Wrap in several paper towels; place in the sink. Place a heavy object (such as a large pot with a heavy weight inside) on top of the tofu to press the water out. You can also use a tofu press. Let the tofu drain for 10-15 minutes.
In a medium bowl, add flax meal, milk, barbecue sauce, and hot sauce. Whisk together; set aside.
In a food processor or blender, add chips. Pulse until a coarse flour forms, leaving some texture.
In a large bowl, add chip crumbs, oat flour, paprika, garlic powder, onion powder, cayenne pepper, black pepper and salt. Stir to combine.
Slice the tofu into 1/2-inch cubes. Place each cube into the barbecue sauce mixture, then roll in the dry ingredients. Dip it back into the liquid ingredients, then again in the dry coating. Place on the baking sheet. Repeat with the rest of the tofu cubes.
Bake for 20 minutes; flip each tofu nugget, then cook for 20 more minutes.
While the nuggets are cooking, prepare your dip. In a blender or food processor, add dates, milk and mustard. Blend until smooth; pour into a small bowl.
Pierce each nugget with a toothpick and serve with the dip.
*To make your own oat flour, simply blend rolled oats into a fine flour.