Happy chicken nugget day! It’s time to make some delicious plant-based nuggets that are so flavorful you won’t even know they’re vegan! Let’s start with the nugget ingredients. From my experience, the best nugget texture comes from using firm tofu.
I always reach for the משק ולנר brand here in Israel. Then we’ll add some garlic powder, salt, and pepper to taste.
Now it’s time to prepare the breading. We start with some delicious breadcrumbs. If you’d like to get that McDonald’s or frozen chicken nugget feel, try using corn-flake crumbs. Then add some spices – garlic powder, paprika, salt, pepper, and some dried parsley or oregano if you’d like.
Finally, add 2 tablespoons of cornstarch to water for the batter to help the breading stick to the tofu.
Once the ingredients are all prepped, it’s time to get cooking! Heat some oil in a pan and start frying up those nuggets.
Serve them with some BBQ sauce or your favorite dipping sauce. In the video below, we used a Zucchini dressing. (Will post the recipe in a couple of weeks) Enjoy your delicious plant-based chicken nuggets!
Use a food processor for the tofu. It will get you to a texture that will stick together by itself, so you won’t have to use any binders. Process until smooth, and the tofu starts to turn into a big ball. To check if ready, take some out and softly roll it into a ball. It should stick easily together. If it’s not, it means the tofu isn’t processed enough. Process more in the food processor until a ball holds easily together. (don’t over-process where the tofu becomes a paste. The texture should feel like a very soft light dough)
Veg it Out Tofu McNuggets
- Tools: food processor, frying pan
- * 2 boxes of firm tofu משק ולנר brand in Israel is my go to
- * 1 tsp Garlic powder few sprinkles
- * Salt and pepper to taste
- * Breadcrumbs corn-flake crumbs will give more of a McDonald’s or frozen chicken nuggets feel
- * Spices: Garlic powder Paprika, salt, pepper (can add dried parsley or oregano)
- * 2 tbsp Corn Startch
- * Oil for frying
- Pat dry the tofu. Add the tofu and the rest of the nugget ingredients to a food processor. Process until smooth and the tofu starts to turn into a big ball. To check if ready take some out and softly roll into a ball. It should stick easily together. If it’s not then it means the tofu isn’t processed enough. Process more in the food processor until a ball holds easily together. (don’t over process where the tofu becomes a paste. The texture should feel like a very soft light dough)
- Using a 1/4 cup measuring spoon scoop put the tofu mixture. Take half of that amount and form into a nugget. Start with a imperfect ball and then flatten to be an ellipse. Shouldn’t be too flat and not too thick. Line a plate with all your nuggets.
- Mix all the breading ingredients in a shallow bowl or plate. Add 1/2 cups of water to a shallow bowl and the corn starch. Mix together. Throughout the breading process give the cornstarch water another mix as it tends to separate.
- Dip a nugget in the cornstarch water and then cover in the breading. Do this for all the nuggets before you start frying ( I promise you it’s much easier to have it all ready before frying! But I know you won’t listen to me bc I don’t listen to me on this 🤣)
- Warm up the oil in a large frying pan. The oil should be about 2 inches deep. Start frying the tofu nuggets until golden brown on both sides. I like them even a darker brown for this but you can try both ways.
- The nuggets are yummy right out of the pan(don’t burn yourself!) but the tofu texture feels softer. Once they are refrigerated and then reheated the texture is much thicker and more processed chicken nugget like. I think they are great either way but just saying