If you have been missing the convenience or flavour of chicken nuggets, make a batch of these to enjoy right away or freeze for a later date. They reheat perfectly so you can double up on the recipe and have store-bought quality nuggets in no time! The prep take a little bit of time but is super easy, which is why I love to make a double or triple batch on a weekend when I have some extra time.
Prep Time:20 mins
Cook Time:30 mins
Total Time:50 minutes
Yield:12 nuggets 1x
12 oz. block of firm tofu
1/2 cup breadcrumbs (or gluten-free breadcrumbs)
2 tbsp corn starch
2 tbsp nutritional yeast
1/4 tsp salt
1/8 tsp fresh cracked black pepper
1/4 cup flour (or brown rice flour)
1/3 cup non-dairy milk
vegetable oil for frying
Preheat oven to 400F.
Slice tofu into 12 rectangles (see video). Optional step: cut into “nugget” shapes.
Press with paper towel and or dish towel to remove excess moisture.
In a mixing bowl, combine the breadcrumbs, corn starch, nutritional yeast, salt and pepper. Add the flour to another bowl, and the non-dairy milk to a third bowl.
Dip each piece of tofu in the flour, then the non-dairy milk, and finally in the breadcrumb mixture to coat. Repeat with all the tofu.
Add some oil to a frying pan on medium heat and wait until it is heated. Add the tofu pieces into the pan and fry a few minutes per side until golden.
Once golden, place on a baking sheet and bake 20 minutes, flipping halfway through. Enjoy!
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.