Vegan Chicken Nuggets
Ingredients
The tofu
The marinade
-
¼
cup
light soy sauce
-
1
tablespoon
light soy sauce
-
½
cup
filtered water
-
1
teaspoon
garlic powder
-
1
teaspoon
onion powder
-
1
teaspoon
smoked paprika
-
1
tablespoon
nutritional yeast
The batter
-
¾
cup
any nut milk
-
1 ½
teaspoons
apple cider vinegar
-
1
cup
gluten free flour
The crumb mixture
-
1 ¼
cup
gluten free breadcrumbs
-
3
teaspoons
smoked paprika
-
3
teaspoons
nutritional yeast
-
1
teaspoon
garlic powder
-
1
teaspoon
onion powder
-
1
teaspoon
Italian seasoning
-
1
teaspoon
sea salt
-
¼
cup
oil
Instructions
- Press and drain the tofu, then tear it into 1 inch pieces.
- Mix the marinade ingredients and coat the tofu, marinating for at least 15 minutes.
- Prepare the buttermilk by mixing nut milk with apple cider vinegar and let sit.
- Set up bowls for flour, buttermilk, and crumb mixture.
- Dip each tofu piece into the flour, then buttermilk, then back into the flour, and finally into the crumb mixture.
- Heat oil in a pan and cook the tofu pieces until golden brown on both sides.
- Alternatively, bake the coated tofu at 400°F for 25 minutes, flipping halfway.
Nutrition Facts (estimated)
Servings
35 servings
Calories
34
Total fat
1g
Total carbohydrates
6g
Total protein
2g
Sodium
82mg
Cholesterol
0mg
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