Chick'n Tofu Nuggets
Craving chicken nuggets the plant-based way? These crispy chick'n tofu nuggets are baked, not fried, and come together with just a handful of pantry staples.
Ingredients
- 15 oz extra firm tofu
- ½ cup flour
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ cup corn starch
- ½ tsp baking soda
- 2 Tbsp olive oil
- salt & pepper to taste
Instructions
- Press the tofu to remove as much excess moisture as possible.
- Break the tofu into nugget-sized pieces using your hands.
- Transfer to a mixing bowl. Add 2 Tbsp of olive oil and 1/2 tsp each of onion and garlic powder, then season with salt and pepper.
- In a separate bowl, mix the flour with the corn starch, baking soda, and the remaining garlic and onion powder, then season with salt.
- Roll the tofu pieces through the flour mixture, coating them twice.
- Bake at 200-220°C for 25-30 min, flipping them every 10 min.
- Serve with vegan mayo.
Notes
Pressing the tofu well and coating the pieces twice are the two steps that make or break the crispiness, so don't skip them. Serve with vegan mayo or your favorite dipping sauce.