Vegan Chicken Nuggets
Serves 24
Directions
- 1Slice the extra firm tofu into eight equal cutlets, then slice each cutlet into three squares.
- 2Mix olive oil and vegan chicken bouillon powder together in a measuring cup to create an oil-based marinade.
- 3Arrange the tofu nuggets in a baking dish and cover with the marinade.
- 4Cover and marinate the tofu in the fridge for at least 30 minutes, or overnight for bonus flavor.
- 5Transfer the marinated tofu to a plate.
- 6To the remaining marinade in the dish, add plant milk and apple cider vinegar, mixing to create a buttermilk breading mixture.
- 7Prepare separate dishes for the tapioca starch and the mixture of breadcrumbs and cheesy garlic blend.
- 8Bread each tofu nugget by coating it first in the tapioca starch, then in the buttermilk breading mixture, and finally in the breadcrumb mixture.
- 9Place the breaded nuggets on a baking sheet.
- 10Bake at 350 degrees for one hour, flipping halfway through.
Ingredients
- extra firm tofu, frozen, defrosted, and pressed
- olive oil
- vegan chicken bouillon powder
- plant milk
- apple cider vinegar
- tapioca starch
- breadcrumbs
- cheesy garlic blend
Equipment
knifemeasuring cupglass baking dishspatulaplatewhiskbaking sheet
Tips
- Letting the nuggets sit for a day in the fridge makes them even better.
