Vegan Chicken Nuggets (with gluten-free option!)
If you have been missing the convenience or flavour of chicken nuggets, make a batch of these to enjoy right away or freeze for a later date. They reheat perfectly so you can double up on the recipe and have store-bought quality nuggets in no time! The prep takes a little bit of time but is super easy, which is why I love to make a double or triple batch on a weekend when I have some extra time.
If you have been missing the convenience or flavour of chicken nuggets, make a batch of these to enjoy right away or freeze for a later date. They reheat perfectly so you can double up on the recipe and have store-bought quality nuggets in no time! The prep takes a little bit of time but is super easy, which is why I love to make a double or triple batch on a weekend when I have some extra time.
- Carbohydrate 2.18755595749724 g
- Cholesterol 0.136111111111111 mg
- Fat 1.62794956106607 g
- Fiber 0.505469529498259 g
- Protein 1.12824928004354 g
- Saturated Fat 0.12917367292592 g
- Serving Size 1 1 nugget (12g)
- Sodium 4.12828210300303 mg
- Sugar 1.68208642799898 g
- Trans Fat 0.0522336337868057 g
- Calories 27 calories
Step-by-step
- Preheat oven to 400F.
- Slice tofu into 12 rectangles (see video). Optional step: cut into "nugget" shapes.
- Press with paper towel and or dish towel to remove excess moisture.
- In a mixing bowl, combine the breadcrumbs, corn starch, nutritional yeast, salt and pepper. Add the flour to another bowl, and the non-dairy milk to a third bowl.
- Dip each piece of tofu in the flour, then the non-dairy milk, and finally in the breadcrumb mixture to coat. Repeat with all the tofu.
- Add some oil to a frying pan on medium heat and wait until it is heated. Add the tofu pieces into the pan and fry a few minutes per side until golden.
- Once golden, place on a baking sheet and bake 20 minutes, flipping halfway through. Enjoy!
Swapping all-purpose wheat flour for brown rice flour in the initial dredging station alters the final crust by creating a noticeably more delicate, glassier crunch upon frying. Tofu contains high internal water content, which requires thorough blotting with towels to extract surface moisture before coating; otherwise, steam escapes during cooking and delaminates the breadcrumb shell. Establishing a proper assembly line with distinct wet and dry stations prevents clumping and ensures an even layer of corn starch, nutritional yeast, and seasonings adheres to each piece. Maintaining medium heat on the skillet prevents the exterior breadcrumbs from burning before the inner soybean proteins heat through adequately.
The Science of the Crust
Nutritional yeast added to the dry breadcrumb mixture supplies glutamates that mimic savory meat flavors while also promoting deeper browning through the Maillard reaction. Corn starch acts as a moisture barrier, absorbing residual milk liquids and gelling during the high-heat baking phase at 400 degrees Fahrenheit. Dredging requires moving systematically from the flour bowl to the non-dairy milk and finally into the seasoned breadcrumbs without letting fingers saturate the dry components. Frying the pieces for just a few minutes per side creates the rigid exterior structure necessary to support the subsequent 20-minute oven finish.
Freezing and Reheating Mechanics
Batch cooking relies on freezing fully prepared portions on baking sheets before transferring them to airtight storage containers to prevent ice crystal damage. Reheating these units restores crispness because the starches in the breadcrumbs and the exterior oil retain their structural integrity through the thawing cycle. Storing leftovers in a refrigerated environment works for up to four days, though oven reheating at moderate temperatures outperforms microwave methods by driving off residual moisture.
