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Vegan Chicken Nuggets
Vegan Chicken Nuggets
0 Likes
Prep Time:
45 minutes
Cook Time:
10 minutes
Total Time:
1015 minutes
Satisfy cravings with savory, crunchy vegan chicken nuggets using simple tricks for extra flavor and texture.
Ingredients:
  • For the tofu
  • 1 (16-ounce) block extra-firm tofu, drained
  • Vegetable oil, for frying
  • For the spice blend
  • 2 teaspoons kosher salt, plus more for sprinkling
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon freshly ground black pepper
  • For the “buttermilk” marinade
  • 1 cup unsweetened dairy-free milk, like soy
  • 2 tablespoons Dijon mustard
  • 1 tablespoon white vinegar, apple cider vinegar, or lemon juice
  • For the breading
  • 3/4 cup all-purpose flour
  • 2 tablespoons nutritional yeast
  • 1/4 teaspoon cayenne pepper, optional
Instructions:
  • Tear the tofu into bite-sized pieces: Pat the tofu dry, then use your hands to break it into quarters, splitting each quarter in half to reveal the center of the block. Tear the halves in half the other way to create 16 equally-sized pieces.
  • 1. Freeze the tofu: Arrange the tofu pieces in a single layer on a small parchment-lined baking sheet or dinner plate that fits in your freezer. Freeze until solid, which should take at least 4 hours. The tofu may turn slightly yellow, but don't worry, this is normal. For longer freezing periods, store the frozen tofu pieces in a ziptop bag for up to 4 months.
  • To thaw the tofu, simply place the tofu in the refrigerator overnight. If it's still frozen when you're ready to cook, defrost it in the microwave at 50% power, flipping every minute.
  • Prepare the tofu: Place the tofu on a parchment-lined baking sheet. Cover the tofu with layers of paper towels and press firmly with your hands to remove excess moisture. Repeat until the paper towels no longer absorb much moisture.
  • Combine salt, paprika, garlic powder, onion powder, Italian seasoning, and black pepper in a bowl. Whisk with a fork and set aside.
  • Prepare the tofu marinade by combining soy milk, Dijon mustard, vinegar, and 1 tablespoon of the spice blend in a medium bowl. Add the thawed tofu to the mixture, coat well, and gently press down on the pieces with a spoon until submerged. Let marinate at room temperature for 30 minutes to 1 hour, stirring halfway through.
  • Prepare the flour mixture by whisking together the flour, nutritional yeast, and cayenne pepper in a bowl with the remaining spice blend. Add 1 tablespoon of the marinade and mix until small clumps form.
  • Coat the nuggets: Take the nuggets out of the marinade, give them a final dip to let any excess marinade drip off. Gently coat each nugget with the flour mixture, ensuring all sides are covered. Shake off any extra flour and place on the baking sheet.
  • To fry the nuggets, pour enough oil into a large, heavy-bottomed skillet to reach at least 1/2 inch up the sides. Heat over medium-high until shimmering. Test the heat by dropping a pinch of flour into the pan - it should sizzle. Carefully use tongs to transfer half of the nuggets to the oil in a single layer. Cook until all sides are crispy and golden-brown, about 4 to 6 minutes total, flipping halfway through. Adjust heat if needed. Repeat with the remaining nuggets, adding oil as necessary and ensuring it's at the right temperature between batches.
  • After draining, set on paper towels and sprinkle with salt to taste. Enjoy immediately. For optimal taste, serve vegan chicken nuggets warm, or store leftovers in an airtight container in the fridge for up to 4 days. To reheat, place in a 400°F oven or air fryer for 5 minutes. If you loved the recipe, please leave a star rating below!

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