Tofu Nuggets - Vegan Chicken Nuggets
Crispy tofu nuggets that will remind you of vegan chicken nuggets! High in protein, crispy, and incredibly delicious!
Servings 8 Nuggets
Cover the tofu in a paper towel and press to remove excess water (or use a tofu press). Slice the tofu in 8 thin triangles (or sticks/square/rectangle - whichever you prefer).
Mix all the ingredients for the marinade in a small bowl. Brush each tofu piece with it and place them in a deep dish or plate. Set aside to marinade while you prepare the rest of the ingredients. → Feel free to marinade the tofu covered overnight in the fridge.
Place the cornflakes in a food processor and pulse a few times until it resembles coarse crumbs. If you don't have a food processor, place them in a zipblog bag and crunch using a rolling pin.
Prepare 3 deep dishes: 1. Flour, 2. Mix dairy-free milk and cornstarch, 3. Cornflakes.
Using two forks, dip each tofu first in the flour, then in the milk-cornstarch-mix, and then in the cornflakes. Make sure to gently press the cornflakes onto the tofu using your fingers. → To make them stick better to the tofu!
Heat a skillet with oil and fry each side for about 5 minutes until golden brown. → Place them on a paper towel to remove excess oil before serving.
I love to serve them with mango chutney!
- Leftovers can be stored for up to two days in the fridge. However, they lose their chirpiness when stored in the refrigerator. I like to eat them chilled out of the fridge, but you can reheat them in a skillet with some oil if you prefer crispy and warm tofu nuggets.
- Gluten-Free? Use tamari (gluten-free soy sauce) and gluten-free flour.
Calories: 121kcal | Carbohydrates: 10g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 336mg | Potassium: 85mg | Fiber: 1g | Sugar: 3g | Vitamin A: 178IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 3mg