Description
These Vegan Chicken Nuggets are crispy, crunchy, and absolutely delicious. Made with tofu and a flavorful marinade, they are coated in a crunchy crumb mixture and can be pan-fried or baked for a healthier option. Perfect for a family-friendly meal or as a party snack.
Ingredients
Units
Scale
Ingredients for Marinade:
- 1 lb block tofu, pressed and drained of liquid
- 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 ANY 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
- 1/4 cup of oil (for pan-frying)
Instructions
- Prepare Tofu: Slice pressed tofu into cubes. Marinate tofu for at least 15 minutes.
- Batter & Crumb Mixture: Prepare buttermilk and crumb mixture. Dip tofu in flour, buttermilk, and crumbs.
- Cooking: Pan-fry tofu until golden brown on both sides. Alternatively, bake in the oven at 400F for 25 minutes, flipping halfway.
Notes
- If you can’t find liquid aminos, use low sodium soy sauce.
- You can bake the nuggets instead of pan-frying.
- For pressing tofu without a tofu press, wrap it in paper towels and a kitchen towel with a heavy weight on top for 30 minutes.
- Regular panko breadcrumbs can be used if not gluten-free.
Nutrition
- Serving Size: 1 nugget
- Calories: 85
- Sugar: 1g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
