Description
Delicious and crispy vegan chicken nuggets made from pressed tofu, marinated in a flavorful blend, coated in a batter and crumb mixture, then pan-fried to perfection. These nuggets are perfect for a vegan twist on a classic favorite!
Ingredients
Units
Scale
Ingredients for Tofu:
- 1 lb block tofu, pressed and drained of liquid
Ingredients for Marinade:
- 1/4 cup light soy sauce + 1 tablespoon or liquid aminos or tamari
- 1/2 cup filtered water
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 tablespoon nutritional yeast
Ingredients for Batter:
- 3/4 cup any nut milk or vegan milk
- 1 1/2 teaspoons apple cider vinegar or regular vinegar
- 1 cup all-purpose gluten-free flour mix or regular flour
Ingredients for Crumb Mixture:
- 1 1/4 cup gluten-free breadcrumbs or regular breadcrumbs
- 3 teaspoons smoked paprika
- 3 teaspoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 teaspoon sea salt
Instructions
- Prepare Tofu: Slice pressed tofu into cubes, marinate in a mixture, and set aside.
- Batter & Crumb Mixture: Create buttermilk mixture, flour bowl, and crumb mixture in separate bowls.
- Coating Tofu: Dip tofu in flour, buttermilk, flour, buttermilk, then crumb mixture.
- Cooking: Pan-fry tofu in oil until golden brown on both sides.
- Baking Option: Bake battered tofu pieces in the oven at 400F for 25 minutes.
Notes
- If liquid aminos are unavailable, substitute low sodium soy sauce or coconut aminos.
- For pressing tofu without a press, wrap in paper towels and a kitchen towel, then place a heavy object on top for 30 minutes.
- Regular panko breadcrumbs can be used if not gluten-free.
Nutrition
- Serving Size: 1 nugget
- Calories: 80
- Sugar: 1g
- Sodium: 180mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
