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Tofu Chicken Nuggets
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4 from 1 vote

How To Make Tofu Chicken Nuggets

Prep Time1 hr
Cook Time45 mins
Course: Dinner
Cuisine: American
Servings: 4 servings
Author: Nija Clark | The Vgn Way

Ingredients

  • 1 package Firm Tofu
  • ½ cup Dill pickle juice
  • 1 cup Almond milk
  • 1¼ cup All purpose gluten-free flour
  • 1 Vegan egg - we use Bob’s Red Mill replacer
  • ½ tablespoon Confectioners sugar
  • 1 teaspoon Onion powder
  • 1 teaspoon Garlic powder
  • 2 teaspoons Salt
  • 1 teaspoon Pepper
  • 1 cup neutral oil - such as EVOO or canola for frying

Instructions

  • Open package of tofu. Place in freezer safe zip lock bag and freeze overnight.
  • In morning place in refrigerator to thaw completely.
  • Press tofu to remove water. Tear tofu into pieces about 15 – 20.
  • In a large bowl combine; pickle juice, 1 cup of milk and tofu chunks. Marinate tofu for 30 minutes
  • In a separate bowl mix the dry ingredients; flour, vegan egg, sugar, salt, pepper, onion powder, garlic powder.
  • Heat oil on medium heat
  • Set out a plate with paper towels for absorbing excess oil
  • One by one, drain excess liquid off and add tofu pieces to dry mix, coating all sides thoroughly, take out and add to heated oil
  • Let fry until golden brown on all sides, setting them on paper towel to dry.