vegan chicken nuggets

Prepare to be blown away by these Crispy and Crunchy Vegan Chicken Nuggets, that are my vegan version to popcorn chicken! They&#039;re so flavourful on the inside with the best texture thanks to some key tips and marinating the tofu. They&#039;re bound to be a part of your meal prep rotation - I made them three times in one week!

Vegan Chicken Nuggets (Crispy &amp; Crunchy)

tofu

soy sauce

filtered water

garlic powder

onion powder

smoked paprika

yeast

nut milk (or ANY vegan milk (I used unsweetened almond milk))

apple cider vinegar (or regular vinegar)

flour flour

breadcrumbs

nutritional yeast

Italian seasoning

sea salt

Take your pressed tofu and slice it in half length wise (so you end up with two large slices the same length and width as the original). Tear the tofu into 1 inch cubes. I like to use a ruler to help me measure the first tear, then use that as a guide, but it doesn't seem to be exactly 1 inch.

In a bowl or glass tupperware, add all the marinade ingredients and stir to combine. Taste it, you can add more liquid aminos if you want yours saltier, or more water. Add in tofu and stir to combine so all the tofu is coated. Marinade for at least 15 minutes, but up to overnight. While marinating, prepare your bowls with the flour, the buttermilk, and the crumbs.

In a bowl, add the nut milk and the apple cider vinegar. Stir to combine and let sit for about 2 minutes. This is your buttermilk mixture.

Add the flour to its own bowl and line up side by side.

In a bowl add all the crumb mixture ingredients. You can use gluten free panko breadcrumbs or make your own by food processing 1 ¼ cups of brown rice krispies. Line up in a bowl beside the buttermilk. Line a baking sheet beside that - this is where you'll place your tofu pieces before pan-frying them, or layer them to bake them.

Batter &amp; Crumb Mixture

Take one tofu piece from the marinade. Dip it into the flour, shaking off all the excess flour, then into the buttermilk. Shake off the excess buttermilk, then dip it back into the flour, then into the buttermilk again, shaking off all the excess again. Then dip it into the crumb mixture, roll around, and place on the baking sheet.

Once you get the hang of it, you can add several pieces at a time (I do like 10 pieces maximum at a time). This battering process is very forgiving!

When you're done all the pieces, it's time to cook them.

Putting it All Together

Heat ¼ cup of oil in a baking over medium high heat. When oil is hot, add one piece of tofu. Cook for 1 ½ minutes on each side (check for browning) or until golden brown, then flip and cook for another 1 ½ minutes on the other side. Remove to a paper towel to absorb the excess oil.

Continue to cook the rest, but you can now add several pieces of tofu now that you've tested that the oil is hot and you have your cooking time figured out. Don't overcrowd the pan since it'll reduce the temperature the oil, making them not as crispy. It's best to leave enough space between each piece of tofu.

Continue unti you've cooked all of the tofu. Allow to cool slightly, then serve immediately by itself, or with a dipping sauce. You can also add these to tacos, sandwiches and many other uses!

To BAKE these: Preheat the oven to 400F/200C. Line the battered and breaded tofu pieces on the baking sheet and spray with some cooking oil on both sides. Bake for 25 minutes, flipping once way at the halfway mark. Serve and enjoy!

Cooking the Tofu

Easy Baked Tofu Nuggets are crispy on the outside, tender on the inside, easy to make and make a delicious meal that grown ups and kids love! Serve with your favorite dipping sauce and some Oven Roasted Potato Wedges.

Easy Baked Tofu Nuggets

extra-firm tofu

almond milk

cornstarch

flaxseeds

salt

panko breadcrumbs

Press the tofu: Wrap the block of tofu in paper towels. Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books on top of that. Let the tofu press for 20 minutes. (You can skip this step if you get the super firm variety)

In a small bowl, add the almond milk, cornstarch, ground flaxseeds and 1/4 teaspoon salt. Whisk well to combine, then set aside until the tofu is ready.

Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper. 

In another small bowl, combine the breadcrumbs, garlic powder, smoked paprika and 1/4 teaspoon salt. Set aside.

Slice the pressed tofu in half lengthwise, then into equal sized cubes.

Whisk the wet ingredients one more time. Coat each tofu cube in the wet ingredients, then into the breadcrumb mixture. Pat with the breadcrumb mixture to get as much as possible on the tofu. Place on the prepared baking sheet with parchment paper.

Bake for 15 minutes, then flip the pieces and bake for 15 more minutes, until golden and crispy. Serve immediately with dipping sauce of choice, and enjoy!

Incredibly crispy tofu, that will remind you of chicken nuggets! Tofu is quickly marinated, then coated with crunchy seasoned cornflake crumbs and baked to crispy perfection!

Crispy Tofu (Vegan Chicken Nuggets)

(2) 14-16 ounce blocks extra firm tofu

soy sauce (*tamari for gluten free)

water

soy milk

cornflakes

black pepper

cooking spray

vegan mayo

mustard

maple syrup

barbecue sauce

Press the tofu by wrapping in paper towels (or a clean dry tea towel). Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books on top of that. Let the tofu press for about 30 minutes.

Slice the tofu into about 6 slices. Now, rip each slice into medium-large pieces. You can also simply cut them into cubes, if you prefer, but ripping gives the tofu a great texture for the nuggets.

In a large bowl, whisk all the marinade ingredients together until well combined. Add the tofu pieces to the bowl and stir gently to coat the pieces. Let marinate for 10 minutes.

Prepare the tofu

Preheat the oven to 425 degrees F and line a large baking sheet or two with parchment paper. Spray the parchment paper with cooking spray. This will help the nuggets be very crispy and not stick.

In a medium sized bowl, whisk together the soy milk and cornstarch. Set aside.

In a food processor, add the cornflakes, smoked paprika, onion powder, salt and pepper and pulse until coarse crumbs form. Don&#039;t process into a fine powder, you want some texture. Pour onto a large rimmed plate or bowl.

Dip the tofu chunks into the milk/cornstarch mixture, then roll in the cornflake mixture to coat all sides as much as possible. It works well to have one hand for the wet bowl, and one for the dry bowl.

Place tofu on the baking sheet, not touching each other. Spray well with cooking spray. Place in the oven and bake for 15 minutes, then flip and bake for 10-15 more minutes, until golden and crispy.

Serve with dip of choice and enjoy!

Optional Classic Dip: Simply whisk all dip ingredients in a bowl. That&#039;s it!

Bread the tofu

100% plant-based chickpea chicken nuggets that are oil-free optional, gluten-free optional and vegan. Delicious, easy and fun to make.

Crispy Chickpea Nuggets (oil-free)

15 oz can of chickpeas (drained and rinsed)

oat flour

aquafaba (save the chickpea liquid

Drain chickpeas with a bowl under it to save the chickpea liquid or &quot;aquafaba&quot;. Add chickpeas into the food processor with spices.

Pulse the chickpeas, tofu, and spices together then add in the oat flour and 2 tbsp of chickpea liquid. Pulse until combined. Do not over blender - it should have texture.

Make a prep station with a bowl of the breadcrumbs, a bowl with the remaining chickpea liquid and then a plate.

Form the mixture into nugget shapes, dipping each one in the chickpea liquid first then the breadcrumbs. Place them all on the plate. You should get about 10-12 nuggets.

Air-fryer method: bake for 15-20 minutes at 400 degrees flipping halfway through or until completely golden brown (this is what I did).

Oven method: Bake on a baking sheet with parchment paper for about 30 minutes at 450 flipping halfway through or until golden brown.

Serve fresh with ketchup or BBQ sauce and enjoy!

These Crispy Baked Tofu Nuggets are meatless chicken fingers that are tossed in a flavourful BBQ sauce! It’s an easy Vegan Chicken Nuggets recipe that is so delicious!

Crispy Baked Tofu Nuggets

Block firm tofu (approx. 14 ounces)

tbsp neutral oil

paprika

tsp sea salt

tsp black pepper

yeast flakes (optional)

non-dairy milk

apple cider vinegar (optional)

tsp prepared BBQ sauce (or another spicy sauce)

tbsp neutral oil (or melted vegan butter)

Cut tofu into 5-6 slices. Wrap in kitchen paper or a clean kitchen towel (*as pictured in the step-by-step pics in my blog post) to press out the liquid. Place a heavy pan or another weight on top, and set aside for half an hour (or overnight) until the tofu is very dry and looks dense. Then, cut the tofu slices into fingers.

Preheat your oven to 395 ºF (200 ºC).

Now take 3 bowls. In one bowl, combine all ingredients for the breadcrumb mixture. In another bowl, add the cornstarch. In the third bowl, stir together the non-dairy milk and apple cider vinegar.

Take one tofu finger at a time, toss into the cornstarch first, then dip into the non-dairy milk. Repeat this step (put back into the cornstarch, then into the non-dairy milk), and finally coat with the breadcrumb mixture.

Repeat with all the tofu fingers, placing them on a lightly greased baking sheet in a single layer. Spray with a little cooking oil for more crispness, if desired. Bake for about 30-40 minutes, flipping them halfway through baking.

Optional step: Stir together BBQ sauce with oil. Remove tofu from the oven and brush with BBQ oil mixture. Place back in the oven, and continue baking for another 5 minutes, or until crispy!

Serve with herb dip or another favorite dip and enjoy!

(If you want to make the nuggets ahead or freeze for the future, please read the recipe notes or my blog post.)

See recipe video + step-by-step photos above!

These easy vegan Tofu Nuggets are crispy on the outside, tender on the inside, and seasoned to perfection all the way through! They&#039;re served with a mouthwatering spicy peanut dip and any other sides you like.

Tofu Nuggets

plant-based milk

tsp cumin

tbsp arrowroot starch

oz extra firm tofu (cubed)

grain-free crackers (or grain-free breadcrumbs)

creamy unsalted peanut butter

tbsp compliant sugar-free hot sauce (OR Sriracha)

tbsp smoked paprika

tbsp coconut aminos

Preheat the oven or air fryer to 350°F and line a large baking pan with parchment paper. 

In a mixing bowl, whisk together the milk, cumin, salt, and arrowroot starch.

Dip each tofu cube in the batter, then in the crushed crackers.

Place the cubes on the baking sheet and bake in the preheated oven for 25 minutes, until crispy and golden brown.

Oven Method:

Add the tofu into the air fryer basket in a single layer, (you will have to cook batches). Air Fry at 375F for 15 minutes, or until golden and crispy, flipping halfway through.

Air Fryer Method:

Meanwhile, prepare the dip by whisking together the peanut butter, sriracha, smoked paprika, cumin, coconut aminos and milk.

Make the dip

Serve the tofu nuggets with the peanut dip and an optional side of your choice, such as cauliflower rice.

Serve

Crispy, spicy, and "meaty", these fried jackfruit cajun nuggets are simply irresistible, perfect as a party nibble or sharing starter.

Fried Jackfruit Cajun Nuggets

Canned

0.25 tsp of Baking Soda

g of Starch (potato, corn, or arrowroot)

120 mL of Plant-based Milk (oat, almond, soy)

tbsp of Apple Cider Vinegar

g of Panko Breadcrumbs

Paprika (sweet

tsp of Dried Oregano

tsp of Dried Thyme

tsp of Garlic Powder

Cayenne Pepper

Drain and rinse the jackfruit, then squeeze out excess water. Chop the chunks into bite-sized pieces.

Then, toss the jackfruit with the baking soda and half of the cajun seasoning in a bowl.

Prepare three bowls, one with starch and salt, one with milk and vinegar, and one with panko breadcrumbs and the remaining cajun seasoning.

Roll each nugget in the starch, dip it in the milk, and coat it with breadcrumbs. Then, repeat one more time to get a thicker and crunchier coating.

Pour frying oil into a pot, heat it to 180°C (355°F), add in 4 nuggets. Fry them for 3 minutes until crusty and lightly browned.

Shake off excess oil and place the fried nuggets onto a rack lined with kitchen paper. Serve them warm, drizzled with lemon juice.

Crispy, savory, super snack-able tofu nuggets! Freezer-friendly, kid-approved, protein-packed, and perfect with your favorite dipping sauce. Plant-based, gluten-free, and just 10 ingredients required!

(14 oz.) package extra firm tofu, pressed and

Avocado oil spray* ((or other neutral spray))

raw cashews

sea salt and black pepper

tsp smoked paprika

unsweetened dairy-free milk ((we used almond))

lemon juice or apple cider vinegar

Easy Vegan Tartar Sauce

Easy Homemade Ketchup

"Honey" Mustard Dipping Sauce

Easy Vegan Ranch

15-Minute Vegan BBQ Sauce

Preheat oven to 400 degrees F (204 C) and prepare a baking sheet by spraying it with avocado oil (for the crispiest nuggets) or lining with parchment paper.

If you haven’t already pressed your tofu, do so at this time by using a tofu press, or wrap in a clean, absorbent towel and set something heavy — like a cast iron skillet or books — on top to press out the moisture. Press for about 15-20 minutes.

While your tofu drains, prepare the cashew coating. In the bowl of a food processor, combine the cashews, cornstarch, nutritional yeast, salt and pepper, smoked paprika, and garlic powder. Pulse a few times to break down the cashews slightly, then turn the processor on until you achieve a fine meal (see photo), about 30-45 seconds. Transfer the cashew coating to a shallow bowl or dish.

Next, make the vegan buttermilk in a separate shallow bowl or dish by combining the dairy-free milk and lemon juice. Mix and set aside to curdle. Then add 1/2 cup cornstarch (56 g) to another shallow bowl and set aside (adjust the amount of cornstarch if altering the default number of servings).

Cut your pressed tofu into 1-inch (2 ½ cm) cubes, and start the assembly line! Using clean hands, start by coating your tofu in cornstarch and gently tapping on the side of the bowl to shake off any excess. Next, dip in the vegan buttermilk and evenly coat, then place in the cashew coating and turn the tofu a few times to evenly coat all sides. Place your breaded nugget on the prepared baking sheet and repeat with the remaining tofu.

Bake for 30 minutes, flipping halfway through, until the tofu nuggets are slightly golden, dry, and bouncy to the touch. Let cool slightly before serving with your favorite sauce — we love them with tartar sauce, ketchup, &quot;honey&quot; mustard, ranch, or BBQ sauce. If serving to kids, it’s best to slice the nuggets in half to help the insides cool off.

Leftovers keep in the refrigerator for 2-3 days or in the freezer for up to 1 month. For best texture, reheat in a 400 F (204 C) oven for 5-10 minutes or until warmed through.

https://www.youtube.com/watch?v=SCriex4osFs

Crispy, savory, super snack-able tofu nuggets! Freezer-friendly, kid-approved, protein-packed, and perfect with your favorite dipping sauce. Plant-based, gluten-free, and just 10 ingredients required!

Full Recipe: https://minimalistbaker.com/crispy-baked-tofu-nuggets/
 
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Crispy Baked Tofu Nuggets | Minimalist Baker Recipes

Enjoy super crispy air fried oyster mushrooms with a tender, meaty middle in just 30 minutes as a perfect vegan fried chicken substitute for game days (including Superbowl), special occasions, and more. Oven and deep-fryer methods included.

Air Fried Oyster Mushrooms (Vegan Chicken Nuggets)

oz oyster mushrooms

dairy-free milk

Tbsp apple cider vinegar

chickpea flour

oats

Tbsp nutritional yeast ((see notes))

Black pepper (to taste)

Cooking spray

You can watch the video in the post for visual instructions.First, gently clean each oyster mushroom with a damp paper towel or cloth.

Then, combine the dairy-free milk, vinegar, and chickpea flour in a bowl. Set aside for some minutes. Meanwhile, mix all the breading ingredients in a large bowl.

Working one at a time, coat an oyster mushroom in the wet mixture, then the breading, and repeat once more, so it&#39;s thoroughly coated. Repeat with the remaining mushrooms.

Spray your air fryer basket* with cooking spray and add a single layer of the mushrooms with space in between (cook in batches if necessary). Spray them generously with cooking spray. This will help them become crispy.*Check the FAQs in the post for the oven and skillet method.

Air fry the mushrooms for 14-16 minutes at 360 °F/180 °C, flipping them every 5 minutes and spraying them lightly with cooking spray each time.

Serve with this Yum Yum Sauce and enjoy!

https://content.jwplatform.com/videos/zwttLITl.mp4

Enjoy super crispy air fried oyster mushrooms with a tender, meaty middle in about 30 minutes as a perfect vegan substitute for chicken nuggets. This appetizer is great for game days (including Superbowl), special occasions, and more. Oven and deep-fryer methods included.

Are you ready for the easiest seitan recipe ever? The nuggets are irresistibly savory, seasoned like chicken, and SO tender and juicy. Enjoy them as-is or rolled in breadcrumbs. You can also simply pan sear them with sauce and add to salads or grains. The possibilities are endless. Seitan really doesn&#39;t get much easier than this!Yield: Makes about 20 large nuggets.

Easy Seitan Nuggets Recipe

vital wheat gluten

poultry seasoning

onion

paprika,

fine sea salt

soy sauce (reduce to 1 Tbsp if you plan to pair the seitan with a salty sauce.)

apple cider vinegar

oil (or tahini or nut butter)

parsley,

½ teaspoon smoked paprika

In a mixing bowl whisk together the vital wheat gluten, nutritional yeast, poultry seasoning, granulated onion, garlic powder, smoked paprika, and salt.

In a small bowl, combine the water, soy sauce, vinegar, and oil. Pour the wet ingredients into dry, and stir until a dough forms. Use your hands to mix well until there is no visible dry gluten flour. Knead the seitan in the bowl for just 10 or 15 seconds or until you see gluten strands forming and it feels slightly firmer.

Make the seitan:

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