The most crispy, easy, and delicious plant-based chicken nugget alternative!
Ever since going vegan (about a year and a half ago) I’ve been on the hunt to find the best way to cook tofu so that is has both (a) good flavor and (b) good texture. Making tofu katsu has been my go-to ever since discovering it, but I wanted to see if there were any other good ways to bread and cook tofu. The answer is yes! These nuggets taste super great simply dipped in some ketchup or barbeque sauce, but my favorite way to eat them is covered in a lake of curry, teriyaki sauce, or sweet and sour sauce! But really, the options are endless!
Cornflakes bring a different flavor to the table than panko breadcrumbs. Corn is a sweet grain and cornflakes are much more crunchy, so cornflakes make for a great breading option for those of us who aren’t big fans of the natural texture of plain tofu! Plus, cornflakes are super affordable and whatever you don’t use for this tofu, you can just use as cereal!
These tofu nuggets are:
– the perfect plant-based protein for any meal
– super fun to make (takes me back to the shake-n-bake days)
– make the texture of tofu a million times better
– and go perfectly with a wide variety of sauces!
Vegan Cornflake Breaded Tofu Nuggets
The most crispy, easy, and delicious plant-based chicken nugget alternative!
Prep Time: 10 minutes – Cook Time: 12 minutes – Yield: 10 nuggets
Ingredients:
– 1 block of extra firm tofu
– 1/2 cup all purpose flour
– 1/2 tsp salt
– 1/2 tsp pepper
– 1 tsp chicken/poultry seasoning mix
– 1/2 cup plant milk (I used soy milk)
– 1 1/4 cup cornflakes
– 1/2 tsp oregano
– 1/2 tsp paprika
– 1/2 tsp garlic powder
– 3+ tbsp vegetable oil
Instructions:
- Remove the block of tofu from the packaging and wrap in in a paper towel or tea towel and place a heavy book on top. Let this do its thing while you prepare the batter, this will help the tofu be less wet and get more crispy.
- In a shallow bowl, mix together the flour, milk, salt, pepper, and poultry spice mix until there are no lumps.
- In a food processor, blend the cornflakes until they are the size of your liking. The longer you blend, the smaller the pieces will be. You’ll get more crunch in the pieces are a bit bigger.
- Then, transfer the cornflakes to another shallow bowl and add the oregano, garlic powder, and paprika. Lightly mix.
- Now, remove the tofu from the towel and cut in half longways and then into five sections the other way. You should get 10 squares that are chicken nugget sized.
- Next, add vegetable oil to a pan on medium heat until the oil covers the entire bottom of the pan.
- Then, one at a time, dip each tofu piece into the flour/milk mixture (let the excess drip off for a few seconds) and then into the cornflake mixture (make sure it is thoroughly coated) and then place into the pan. Do this will all the pieces of tofu.
- Let the tofu cook on the first side for 5-7 minutes, or until the cornflake breading begins to brown. Then flip and cook the other side until it is brown as well.
- Remove from the heat and serve!
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