Crispy Vegan Chicken Nuggets
Servings: 4
These vegan chicken nuggets are packed with flavor and have an amazing crunch. The tofu is soaked in a tangy pickle juice brine infused with garlic and onion to give the inside so much flavor. The batter has smoked paprika and garlic to deliver a smoky, umami-rich crunch that elevates the nuggets to irresistible levels.
Equipment
- oven
Ingredients
- 1 block extra firm tofu pressed overnight
For Brine
- ½ cup pickle juice
- ¼ cup water
- 1 tbsp garlic powder
- 1 tsp onion powder
For Batter
- ¾ cup cashew milk unsweetened
- 1 tsp lemon juice
- 1 cup all-purpose flour
- ¼ tsp sea salt, unrefined
For Breading
- 1 cup panko breadcrumbs
- 3 tbsp nutritional yeast
- 1 tbsp garlic powder
- 1 tbsp smoked paprika
- 1 tsp black pepper, ground
- ¼ tsp sea salt, unrefined
- extra-virgin olive oil
Instructions
- Tear the pressed tofu into 1-inch cubes (the smaller the better crunch!). Place in a large bowl.
- Pour the pickle juice, water, garlic powder and onion powder overtop the tofu. Cover and let sit for 20 minutes up to overnight.
- Preheat oven to 425 degrees F. Line a tray with parchment paper while the tofu is marinating.
- Drain the tofu. In a shallow dish, combine cashew milk and lemon juice.
- In a second dish, combine flour and sea salt. In a third dish, combine bread crumbs, nutritional yeast, garlic powder, paprika, black pepper and salt.
- Dip the tofu into the milk, shaking off excess, then coat in flour, dip into the milk again, then cover with breadcrumb mixture. Transfer to the prepared tray. Repeat with all pieces of tofu. Once all the tofu is coated brush the tops with olive oil before baking.
- Bake for 25-30 minutes, flipping halfway through. Serve with your fav dip.
Notes
- Swap all-purpose flour with gluten-free flour
- You can use any plant based milk in place of the cashew milk.
- For the strongest flavor from the brine, soak the tofu + brine overnight. If you are pressed for time though, 20 minutes will be fine.
- Swap the panko breadcrumbs with gluten free breadcrumbs of your choice.
- Make sure to leave space between the tofu nuggets on the baking sheet so that they can crisp properly on all sides.
Nutrition
Calories: 283kcal, Carbohydrates: 46g, Protein: 16g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Sodium: 942mg, Potassium: 428mg, Fiber: 4g, Sugar: 2g, Vitamin A: 865IU, Vitamin C: 1mg, Calcium: 75mg, Iron: 4mg