Tofu Chicken Nuggets
Delicious, healthier vegan-friendly tofu chicken nuggets packed with protein, perfect as a snack, appetizer, or main dish.
Ingredients
Main Ingredients
- 2 blocks Tofu, pressed Use firm or extra-firm tofu.
- Vegetable oil For frying Make sure the oil is hot enough.
Marinade
- 1.25 cups Veggie broth
- 2 tablespoons Soy sauce
- 1 teaspoon Garlic powder
Buttermilk
- 2 cups Plant-based milk
- 2 tablespoons Lemon juice Helps curdle the milk.
- 2 tablespoons Golden flaxseed meal
- 1/4-1/2 cup Hot sauce Optional for extra kick.
Breading
- 2 cups All-purpose flour
- 2 tablespoons Nutritional yeast
- 1/3 cup Cornstarch
- 1/2 tablespoon Salt
- 1 tablespoon Paprika
- 2 teaspoons Onion powder
- 2 teaspoons Garlic powder
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1-2 teaspoons Black pepper
Instructions
Preparation
- Drain and press the tofu to remove excess moisture for 15–30 minutes.
- Break the pressed tofu into large, rough chunks.
- Prepare the marinade by whisking together veggie broth, soy sauce, and garlic powder. Marinate the tofu for at least 15 minutes or overnight for better flavor.
- Mix plant-based milk, lemon juice, and golden flaxseed meal for the buttermilk. Let it thicken for 5 minutes.
- Heat vegetable oil in a skillet to about half an inch deep at medium-high heat.
- Prepare breading by whisking together flour, nutritional yeast, cornstarch, salt, paprika, onion powder, garlic powder, dried basil, oregano, and black pepper.
Frying
- Coat the tofu pieces first in the buttermilk, then in the breading. Repeat for a double coat.
- Fry the coated tofu pieces in the hot oil for about 3 minutes on each side until golden brown and crispy.
- Transfer cooked nuggets to a paper towel-lined plate to absorb excess oil.
Serving
- Serve hot with your favorite dipping sauces.
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Notes
For extra crunch, ensure the oil is hot enough and consider double dipping the tofu in the breading. Leftover nuggets can be cooled and stored in an airtight container for up to three days.