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Chicken-less Plant-based Nuggets
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4 from 1 vote

Chicken-less Plant-based Nuggets

A tofu nugget that taste like a tasty piece of heaven, full of flavor and kid-approved.
Plant-based, easy & healthy!
Prep Time1 hour
Cook Time25 minutes
Total Time1 hour 25 minutes
Course: Main Course, Side Dish
Cuisine: American, Chinese-Inspired, Plant-Based
Keyword: Asian fusion, quick, plantbased
Servings: 3
Calories: 319kcal

Equipment

  • Baking sheet
  • Measuring cups & spoons
  • 4 Large bowl
  • Whisk
  • Cooking spray
  • Non stick mat or parchment paper

Ingredients

  • 1 Block Extra firm tofu Previously frozen, drain and cut.

Marinate

  • 2 Tbsp Soy sauce or liquid aminos
  • 3 Tbsp Nutrional yeast
  • 1 Tbsp Garlic powder
  • 1/2 Tsp Pink or kosher salt
  • 2 Tbsp Sesame oil or neautral oil or choice
  • 1 Tbsp Hot sauce I use red hot, or louisiana
  • 1/4 Cup Unsweetened plant milk I use soy
  • 3/4 Cup Apple cider vinegar

Breading

  • 1/2 Cup Brown rice flour
  • 1 1/2 Tbsp Cornstarch
  • 1/2 Cup Unsweetened plant milk I use soy
  • 1 1/2 Tsp Apple cider vinegar
  • 3/4 Cup Panko breadcrumbs
  • 2 Tbsp Nutrional yeast
  • 2 Tbsp Garlic powder
  • 2 Tbsp Paprika
  • 2 Tbsp Onion powder
  • 1/2 Tsp Fresh black pepper
  • 1/4 Tsp Cayenne
  • 1 Tbsp Olive oil

Sauce

  • 1/4 Cup Dijon mustard
  • 1/4 Cup Not your mamas BBQ sauce Link in notes ( if you want to make it )
US Customary - Metric

Instructions

  • Place tofu in it's container and freeze for at least 6 hours or overnight. Take out of the freezer and let it thaw. Drain and cut and place over a dry dish towel. Set aside!
  • In a medium bowl, whisk together the soy sauce, nutritional yeast, garlic powder, salt, oil, hot sauce, plant milk, and apple cider vinegar.
  • Add the tofu to the marinade and stir to coat. Marinate for at least 30 minutes at room temperature, or up to 1 hour, if possible. Stirring halfway through.
  • Breading: In a bowl, mix together the flour and cornstarch. In a separate bowl, mix the plant milk and apple cider vinegar. In a third bowl, mix the bread crumbs, nutritional yeast, garlic powder, paprika, onion powder, salt, pepper, cayenne, and olive oil.
  • Preheat the oven to 400°F (200°C).
  • When the tofu is done marinating, coat the pieces first the flour mixture, then in the plant milk mixture, then again in flour mixture, again in the soy milk mixture, and finally in the bread crumb mixture.
  • Baking the tofu, line a baking sheet with a nonstick mat or parchment paper and grease with nonstick spray. Add the tofu to the baking sheet and spray the tops with nonstick spray, then bake for 20–25 minutes, flipping halfway through, until golden brown.
  • Serve with dijon mustard or bbq sauce for dipping.

Notes

If Deep-frying:
  • If deep-frying the tofu, heat the canola oil in a medium pot over medium heat until it reaches 375°F (190°C)
  • 4 cups canola oil, if deep-frying 
  • Add the tofu to the hot oil in batches and cook for 90 seconds,  until golden brown and crispy. Remove from pan and transfer to a plate lined with paper towels to drain.
  • Not your Mama's BBQ Sauce
 

Nutrition

Calories: 319kcal | Carbohydrates: 49g | Protein: 17g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 599mg | Potassium: 548mg | Fiber: 4g | Sugar: 4g | Vitamin A: 296IU | Vitamin C: 13mg | Calcium: 114mg | Iron: 4mg