Vegan Chicken Nuggets

Updated at: Thu, 17 Aug 2023 13:19:26 GMT

Step 1

¼ cup light soy sauce + 1 tablespoon or liquid aminos or tamari (any is fine)

Step 2

½ cup filtered water

Step 3

1 teaspoon garlic powder

Step 4

1 teaspoon onion powder

Step 5

1 teaspoon smoked paprika

Step 6

1 tablespoon nutritional yeast if you don't have this, that's okay

Step 7

¾ cup any nut milk or ANY vegan milk (I used unsweetened almond milk)

Step 8

1 ½ teaspoons apple cider vinegar or regular vinegar

Step 9

1 cup gluten free flour or regular flour (I used Bob's Red Mill's Gluten Free All Purpose Baking Flour)

Step 10

1 ¼ cup gluten free breadcrumbs or regular breadcrumbs (I used Nature's Path Organic Crispy Rice Cereal and pulsed them in my food processor until they resembled panko breadcrumbs)

Step 11

3 teaspoons smoked paprika

Step 12

3 teaspoons nutritional yeast

Step 13

1 teaspoon garlic powder

Step 14

1 teaspoon onion powder

Step 15

1 teaspoon Italian seasoning

Step 16

1 teaspoon sea salt

Step 17

¼ cup of oil if pan-frying, if not, instructions for baking are below

Step 18

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.

Step 19

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.

Step 20

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.

Step 21

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

Step 22

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.

Step 23

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.

Step 24

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!

Step 25

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

Step 26

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.

Step 27

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.

Step 28

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!

Step 29

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!

Step 30

We used this tofu with mashed potatoes, corn, and gravy to make our own KFC bowl!

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