This is a marvellous recipe from our friends at Exceedingly Vegan. Trust us: they are every bit as delicious as they look.
Vegan chicken nuggets is another recipe I’ve been meaning to veganise for a long time. I’ve seen a lot of recipes out there with seitan but I wanted mine to be not just vegan but without seitan and gluten-free (if you sub the breadcrumbs for gluten-free ones). And most importantly my recipe had to be easy to make! So I started to experiment and the result of my vegan chicken or unchicken nuggets tasted absolutely amazing! The perfect vegan treat and it’s super high in protein as well!
Vegan Chicken Nuggets
400g firm tofu
80g chickpea flour
5 tbsp nutritional yeast
3 tbsp American mustard
Juice of 1/2 lemon
2 tbsp olive oil
1 1/2 tsp salt
1 tsp garlic powder
1 tsp onion powder
Cracked black pepper
Breadcrumbs (opt., gluten-free)
Press the water out of 400g of firm tofu for at least 20 minutes. The more you squeeze the water out of tofu the more it will absorb flavours.
Then roughly crumble the tofu into a food processor and add all the other ingredients. Blend well until you get a smooth mixture. You may need to add a TINY bit of water as well. And don’t taste the mixture, the uncooked chickpea flour tastes bitter and needs to be cooked first before it is consumed.
Then spoon out the mixture with a table spoon and press into a bowl with breadcrumbs. Coat the tofu with breadcrumbs evenly on all sides and then fry in hot oil until golden brown (make sure the oil is hot). Place on a kitchen towel to absorb some of the excess oil.