Everyone loves a good chicken nugget. We wanted to make a homemade chicken nugget recipe because let's face it it's almost impossible to find a gluten-free vegan chicken nugget in the store. Even if you can find one it's processed and has a lot of salt and who knows what else is in it. We've created a healthier version that you can make in the comfort of your own home. It's also pretty easy and quick to make!
We used No Chick Bouillon to give these nuggets the perfect chicken flavor and corn meal to give the perfect crunch. You can pan fry these bad boys or even air fry them for a healthier crunch. We do recommend drizzling with oil if air frying because as we all know oil just helps give things that extra crispy texture. Feel free to skip the oil all together for the ultimate healthy version.
INGREDIENTS:
- 10 oz Tofu (we recommend using firm or extra firm)
- Oil for frying (optional if air frying)
Coating
- 2 Tbs Corn meal (small/fine granules)
- 1 1/2 Tbs Nutritional Yeast
- 1 Tbs Corn or Tapioca Starch
- 2 tsp No Chick Bouillon
INSTRUCTIONS:
- Pat tofu try with clean kitchen towel
- Cut tofu into nugget sized pieces (a great size is 2" x 1" & 1/4" thick)
- In a small mixing bowl add all the coating ingredients and mix well
- Coat the tofu with coating (should stick because the tofu is moist, if not coat in some plant milk before dipping in coating)
Air Fryer
- If air frying add a layer to frying basket and drizzle with oil (recommended but not necessary for extra crispiness)
- Cook at 400°F for 15 mins, turn halfway and drizzle with more oil (optional but recommended for crispiness)
Pan Frying
- Add oil to pan (enough to cover the bottom of the pan) at medium/high heat
- Add layer of nuggets and cook until lightly browned on both sides
- Optional: place on a plate with paper towel to absorb the oil
Serve hot with your favorite dipping sauce. We like ketchup, BBQ or sriracha mayo :)
