These crunchy vegan soy nuggets are bursting in flavor. Super crispy and yummy like chicken nuggets!

Scale

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

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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.