Chicken nuggets are very popular. It’s not only the kids that love them but also adults. Be it breakfast, lunch, dinner, or snack, chicken nuggets are a winner. In the vegan world, however, this food item is a no-no. But did you know that there is an amazing way to mimic chicken nuggets? And trust me, they are crispy and juicy, too!
Introducing…Crunchy Vegan Soy Nuggets! Just like the traditional chicken nuggets, these vegan nuggets are quite easy to make. Plus, they make a delicious meal as well as snack. They are crunchy on the outside and moist on the inside. Completely meatless and vegetarian!
So, what’s the secret? Instead of using meat, make use of tofu.
Tofu and Its Health Benefits
Tofu is vegan-friendly. Aside from chickpeas and nuts, it is one of the best sources of protein that vegans or vegetarians can eat. It also contains all nine essential amino acids, as well as iron, calcium, manganese, and phosphorus, magnesium, vitamin B1, copper, and zinc.
According to studies, eating tofu can help reduce hot flashes, especially among women who are in the menopausal stage. It also reduces the risk of coronary heart diseases while regulating cholesterols levels. It can help prevent osteoporosis, prostate cancer, and colorectal cancer, too.
Excited to learn how to make crunchy vegan soy nuggets for a snack? Here you go:Print
These crunchy vegan soy nuggets are bursting in flavor. Super crispy and yummy like chicken nuggets!
1 block tofu
1/2 c. all-purpose flour
1/2 c. soy milk
1/2 tsp. each sesame oil, salt, and poultry seasoning
2 tsp. yellow mustard
2 c. corn flakes (crushed)
2 tbsp. nutritional yeast
1 tsp. each salt and granulated onion
1/2 tsp. each granulated garlic, dried oregano, dried basil, and chili powder
a pinch of black pepper
- Preheat oven to 400 degrees Fahrenheit.
- Cut the tofu lengthwise, about 3 slabs, and wrap in paper towel.
- In a bowl, combine flour, soy milk, sesame oil, salt, yellow mustard, and poultry seasoning.
- In another bowl, mix the dry ingredients: corn flakes, nutritional yeast, salt granulated onion and garlic, dried oregano and basil, chili powder, and black pepper.
- Slice each slab of tofu into about 6 pieces. Dip each piece into the wet batter and then into the cornflake mixture. Coat evenly.
- Line a baking sheet with parchment paper and arrange the nuggets.
- Bake for 15 minutes, flip, and then bake for another 15 minutes.
To achieve good results, spray each side of the nuggets with cooking spray. If you don’t have soy milk, you can utilize any unsweetened plant milk.
- Method: Baking
Vegan soy nuggets can be deep-fried, too. But I highly recommend baking them so that you can avoid the grease. As you can see in the instructions above, you have to wrap your tofu in a paper towel. You can also put a heavy object (like a pot or pan) on top of it. This will help get rid of the moisture. You have the option to eliminate this step. But if you want to ensure that your tofu nuggets get really crispy, remove as much moisture as you can. As for the flour, you can make use of whole-wheat flour.
Serve your crunchy vegan soy nuggets with French fries and ketchup or your favorite vegan dip. Enjoy your snack!