Press it for at least an hour (see this article on how to press tofu) then cut or tear the tofu into bite-sized pieces. Marinate in not-chicken or vegetable bouillon. Trying to go vegan? Sign up for our (FREE) Vegan Beginner's Guide!Ĭut or tear pressed tofu into nugget-sized pieces. Oil: For frying, I recommend canola oil.Regular breadcrumbs will also work great. Breadcrumbs: I like using panko for the extra crunch.Lemon juice: To make a vegan buttermilk.I like oat milk for its creamy consistency. ![]() Non-dairy milk: Use your favorite unsweetened, plain vegan milk.The cayenne is optional depending on how much spice you want! Salt, paprika, garlic, pepper, and cayenne: Used to season the breading.You can use a 1-to-1 gluten-free flour instead. 1 cube or 1 teaspoon if you're using paste. ![]() If you can't find it (I just order it on Amazon) you can use vegetable bouillon instead. Bouillon: I highly recommend the Edward & Son's Not-Chicken Bouillon cubes.Tofu: For this recipe, extra firm tofu or super firm offer the best texture. ![]() Or toss into a caesar salad!įor the full, detailed recipe see the recipe card below. Jump to:Ĭomfort food is my favorite type of food, and you don't have to lose that if you eat a vegan diet! Missing fried chicken? Let's make some vegan chicken nuggets using one of my favorite meatless proteins: tofu! Marinated to taste like chicken, breaded to be flavorful and crispy, and fried to golden perfection.Įnjoy these nuggets with vegan mac & cheese or mashed potatoes for the ultimate cozy meal. These vegan tofu nuggets will replace any craving you have for chicken nuggets! Flavorful on the inside and crispy on the outside.
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