Vegan Chicken Nuggets
These are a great healthier alternative to fried chicken nuggets. It has a nice crunch without all the oil.
Servings 4 people
- 1 block of extra firm tofu about 14 oz
- 1 cup panko may sub breadcrumbs or cornflakes
- 2 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup milk may sub any nut milk, oat milk or alt.
- ½ cup corn starch may sub arrow root starch
- 1 tsp vinegar
Preheat oven to 400 degrees F and line a baking sheet with parchment paper or non-stick spray, as well as a greased baking rack (rack not necessary but helpful).
Begin by cutting the tofu into desired shape, then gently press the extra liquid out. I left tofu in slices to make the pressing easier, then finished cutting into cubes.
In a small bowl combine the vinegar and milk. Let sit for a few minutes to make buttermilk.
On a plate or larger bowl, mix together the panko, salt, pepper, paprika garlic powder and onion powder.
Take the cubes of tofu coating them first in cornstarch, then in the milk mixture and lastly in the seasoned panko.
Transfer to the prepared baking sheet and bake for 25-30 minutes depending on the thickness of your nuggets. Serve warm.
Calories: 218kcal | Carbohydrates: 32g | Protein: 12g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 1364mg | Potassium: 283mg | Fiber: 1g | Sugar: 5g | Vitamin A: 345IU | Calcium: 127mg | Iron: 2mg