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Crispy 5-Spiced Tofu Nuggets

Crispy 5-Spiced Tofu Nuggets

The secret is in the onion marinade, smoky 5-spice and crunch of the rice starch that will make these nuggets disappear from your table so fast. Freezing the tofu before-hand gives it a heartier, firmer texture.


1/2 kilo tofu – approximately 2 large blocks

2 onions, pureed with juice reserved

1 cup rice starch/ low protein rice flour

2 t (10 ml) Atomic Spices 5-Spice

2 T (30 ml) Safflower oil (or other vegetable oil of choice with high heat index appropriate for oven frying)


Baking paper

Sheet pans

Clean bag (paper, plastic, etc.) large enough for shaking nuggets in rice starch mixture

Serving dish


Freeze tofu blocks for 24 hours to firm texture.

Puree onions (or dice finely), reserve juice. Slice thawed tofu into preferred nugget size pieces. Marinate tofu nuggets in onion marinade and juice.

Allow to rest at least 1 hour in refrigerator. (Can be prepared day before.)

Pre-heat oven to around 250 degrees Celsius

Cover sheet pan with baking paper and spread oil over paper.

Pour rice starch, 5-Spice blend and salt into bag. Shake to blend. 

Add tofu nuggets to bag and shake vigorously to cover with rice starch mixture. (Don’t worry about crumbles or onion residue – these crisp up and give a wonderful added crunchy texture to the nuggets.)

Place nuggets on oiled baking paper-covered sheet pan, leaving a little space between each nugget to ensure even crisping.

Place into oven and let bake for 10 – 15 minutes. Check bottom of tofu nugget; if browned, then flip to other side. 

When nuggets are golden brown and crisped, remove from oven and allow to cool. Transfer to serving dish and serve with a sweet chili sauce or other sauce of choice. 

Leftover tips:

1) perfect as the star of a sweet & sour stir-fry 

2) add to a flour tortilla for a lunch wrap treat 

Chicken & Black Bean Chili

Chicken & Black Bean Chili

A great chili recipe for chilly nights, warming your senses with the smoky sensation of chipotle, coriander, cumin, Mexican oregano, cloves, garlic, onion and more – and that’s just what’s in our spice blend! Add a few more ingredients and ladle it on deep.


2 T sunflower oil (or vegetable oil of choice)

1 kilo (roughly 2 lbs) ground chicken

2 cans peeled tomatoes

2 cans black beans

1/2 can of beer (optional)

20 grams fresh cilantro – leaves chopped, stems discarded

creme fraîche (or sour cream)

salt – to taste

2 T Atomic Spices’ Smoky Chipotle TexMex


Heat skillet or large pot, add oil and Smoky Chipotle TexMex. After about 15 seconds, add ground chicken and sautee in hot oil/ spice mixture. Add salt, tomatoes (crushing and chopping tomatoes in the pan with spoon), black beans and optional beer.

Allow to simmer for about 15 minutes. Remove from heat and ladle into large bowls. Garnish with creme fraiche/ sour cream and chopped cilantro.

Serve with crusty bread or corn bread.

*There is no salt in the spice blend so you will need to add salt to the recipe

Chicago-style Italian Chicken Sausage (serves 4)

Chicago-style Italian Chicken Sausage (serves 4)


1 kilo ground chicken or chicken thighs that have been run through a food processor

2 T Atomic Spices Smoky Sicilian Fennel Blend

1/4 cup dry red wine

3 green peppers, cut into strips (optional)

Salt according to preference


frying pan

oven dish


tomato sauce


Thoroughly mix all ingredients except for peppers, together in a bowl. Cover bowl and let sit in the refrigerator for 1 hour to overnight — the longer the better.

Form mixture into small patties and braise in a dry hot pan until brown on both sides.

Braise green peppers in same pan.

Place browned patties and green peppers together into an oven dish and cook for 15 minutes on 160 degrees Celsius.

Recommendation: tomato sauce of choice and crusty bread, rice or pasta.

Cinnamon Spiced Pecans from Tartine & Bean

This lovely recipe comes from Melissa, a client who was inspired by our smoked cinnamon. The results are magical.

  • 1 pound pecans
  • 1 egg white
  • 1 tablespoon water
  • 3/4 cup sugar
  • 1 heaping teaspoon smoked cinnamon
  • 1/2 teaspoon salt

Blend the egg white until frothed, add pecans and mix well to coat. In a separate bowl, mix sugar cinnamon and salt together and then add the pecans, stirring well to coat. Spread in one even layer on parchment paper. Bake at 300 degrees for 45 minutes, stirring every 15 minutes.

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