In a food processor, blitz lentils with onions, garlic, spinach, and squeezed tofu.

Next, combine the lentil mix with flour, chillies, and salt into a compact and pliable dough.

For each nugget, pinch off a small handful of dough, roll it into a ball, and then flatten it in between your palms.

In a bowl, combine water and flour into a batter. In another bowl, mix the breadcrumbs with paprika, black pepper, and salt.

Now, dip each nugget first in the batter and then in the breadcrumbs until it's evenly coated.

Then, transfer the nuggets onto a baking tray lined with parchment paper.

Finally, bake the nuggets at 220°C (425°F) for 15 minutes on each side and keep them on a rack before serving.