Chick'n Nuggets

Golden crispy plant nugget goodness that will leave you wanting more!

These delicious crispy tofu nuggets will be loved by both vegans and non-vegans alike! They are packed with protein and are highly addicting with delicious seasoning. They take a while to prepare but it is 100% worth the wait.

These vegan nuggets perfectly replicate the conventional meat nugget. They remind us of Taiwanese fried popcorn chicken that our mom use to buy at the bubble tea shop down the street from our house. The frozen-thawed tofu gives them the perfect chicken nugget-like texture. We purchased frozen tofu from our local Asian supermarket, but if you can't find it you can replicate the texture by freezing and thawing a block of firm tofu two times (freeze-thaw-freeze-thaw-cook!)

Another key ingredient is our seasoning for the panko crumb. It is perfectly savory and spicy (typing this is making me hungry!). These nuggets are first coated in a wet buttermilk mixture, then coated with a seasoned panko mixture. The wet mixture ensures that the panko sticks to the tofu when frying.

This is the perfect appetizer for any occasion, but trust us once you take a bite you won't want to share! Feel free to customize your nuggets with your favorite seasoning or sauces (we recommend a spicy gochujang sauce for KFC-Korean Fried Chicken lovers!)

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Serving Size: 3-5 People

Prep Time: 30 mins

Cook Time: 30 mins

Total Time: 1 hr

Description:

The best homemade vegan chick'n nuggets, perfectly crispy on the outside and juicy on the inside!

Ingredients:

1 block of frozen tofu

2 tbsp soy sauce

2 cups neutral flavor oil (we use avocado oil)

Panko Crumb

1 cup vegan panko crumbs

2 tsp salt

2 tsp white pepper powder

2 tsp five spice powder

Buttermilk Mixture

1 cup almond milk

1/2 cup flour

1 tsp ACV

Pinch of salt

Instructions:

1. Thaw frozen tofu (or prepare frozen tofu two night in advance if using firm tofu)

2. Cube tofu into 2-inch blocks. Marinate tofu with soy sauce for 30 minutes

3. Prepare buttermilk mixture in a shallow bowl keep adding flour until the mixture becomes thick (like pancake batter).

4. Mix together panko crumb on a plate.

5. Coat tofu in the wet mixture, then the panko mixture. Repeat until all tofu is coated.

6. Heat oil in a shallow pan. Test the oil by dropping a piece of batter, if it bubbles and floats the oil is hot enough.

7. Fry tofu on each side for 1-2 minutes or until golden brown.

8. Once cooked moved tofu onto a drying rack or paper towel/dishcloth lined plate to allow the excess oil to drain. Cool for 5 minutes before serving.

9. Top with a blend of white pepper powder, five-spice powder, and salt. And enjoy!

Nutrition

Serving Size: 1 slice (out of 30)

Calories: 51

Sugar: 0g

Sodium: 72mg

Fat: 3g

Saturated Fat: 0g

Carbohydrates: 3g

Fiber: 0g

Protein: 3g