Vegan Chicken Nuggets (Crispy & Crunchy)

Name: Vegan Chicken Nuggets (Crispy & Crunchy)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb block tofu (pressed and drained of liquid); ¼ cup light soy sauce + 1 tablespoon (or liquid aminos or tamari (any is fine)); ½ cup filtered water; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon smoked paprika; 1 tablespoon nutritional yeast (if you don't have this, that's okay); ¾ cup any nut milk (or ANY vegan milk (I used unsweetened almond milk)); 1 ½ teaspoons apple cider vinegar (or regular vinegar); 1 cup all purpose gluten free flour mix (or regular flour (I used Bob's Red Mill's Gluten Free All Purpose Baking Flour)); 1 ¼ cup gluten free breadcrumbs; 3 teaspoons smoked paprika; 3 teaspoons nutritional yeast; 1 teaspoon Italian seasoning; 1 teaspoon sea salt; ¼ cup of oil (if pan-frying, if not, instructions for baking are below)

Instructions

Prep:30minCook:15min

Prepare to be blown away by these Crispy and Crunchy Vegan Chicken Nuggets, that are my vegan version to popcorn chicken! They're so flavourful on the inside with the best texture thanks to some key tips and marinating the tofu. They're bound to be a part of your meal prep rotation - I made them three times in one week!

Updated at: Sat, 05 Apr 2025 01:04:39 GMT