Vegan Chicken Nuggets

by Karissa's Vegan Kitchen

Vegan chicken nuggets made with tofu breaded and fried to golden brown perfection.

Cook Time8

Press & Marinate Time1 30

Total Time1 38

Course: Appetizer, Dinner, Lunch

Cuisine: Vegan

Servings:

Calories: 412kcal

Press the tofu for at least 1 hour. Tear or cut into nugget-sized pieces.
Mix together the hot water and bouillon.
Marinate the tofu in the bouillon mixture for at least 30 minutes, tossing halfway.
Drain and pat dry.

Put out three shallow bowls.
In one bowl, mix together the flour, ½ teaspoon of salt, paprika, garlic, pepper, and cayenne.
In the second bowl, mix together the non-dairy milk and lemon juice (this makes vegan buttermilk.)
In the last bowl, mix together the panko and remaining teaspoon of salt.
Toss each piece of tofu in the flour mixture, then coat with the buttermilk, and finally toss in the panko. Gently press the panko onto the tofu so it sticks better.

In a frying pan, add about one inch of canola oil. Heat on medium heat.
Fry the tofu for about 8 minutes total, flipping halfway, or until each side is golden brown. I recommend cooking in batches, about 6-8 pieces of tofu at a time to ensure even cooking.

Baking method:

Follow the steps until you reach the frying point. Instead, preheat your oven to 425 degrees Fahrenheit. Place the nuggets on a greased or parchment-lined baking sheet. Spray with oil. (You can omit the oil if needed, but it does help give them a golden-brown crunch.)
Bake for about 30 minutes, flipping halfway through, or until browned and crunchy.