Marie's Chikin Nuggets
"I didnt really loved chicken nuggets as a non-vegan, but yesterday I had that incredible craving...
And made those, with some inspirations from fellow PPK-ers (www.theppk.com forum).
Yummy, served with some cajun baked fries, or sweet potato fries..."
- Ready In:
- 45mins
- Ingredients:
- 9
- Yields:
-
18 nuggets
ingredients
- 3⁄4 lb extra firm tofu, pressed, then cubed
- 1 teaspoon dried thyme
- 1 teaspoon nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon onion powder
- 1⁄2 cup soymilk, for dipping
- 3⁄4 cup corn flakes, crumbled fine
- 1⁄4 cup whole wheat breadcrumbs
- salt and pepper, to taste
directions
- Preheat oven to 350°F In a food processor, put the tofu, dried thyme, nutritionnal yeast, lemon juice, onion powder and some salt and pepper, to taste. Pulse until well blended (or mash until crumbled very finely).
- Mix the cornflakes and the breadcrumbs in a bowl. Salt to taste.
- Put the soymilk in a small bowl.
- Form 18 small patties with the tofu mix. Dip in the soymilk then roll in the cornflake crumb --
- Bake on a cookie sheet for 30 minutes --
- You can also freeze them before cooking. It will make the tofu chewier, and more nugget-y.
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Reviews
-
Yum!! Eating a giant plate of these right now! A bit heavy on the thyme for me, too, but still totally awesome! I love that you get a big crunch from the oven without frying. -
No stars just yet. I want to try it one more time to give it a fair shot! Per other reviews, I cut down on thyme, but it was still waaaay too much for me. Will experiment with seasonings and report back! -
These were really tasty! I thought the thyme was a little overpowering, so next time I'll cut down a little, but otherwise they were delicious. I didn't freeze them beforehand either, and I think I will try that also. I had to use Multi-Grain cheerios instead of cornflakes b/c that was what I had on hand. Much better than store-bought chik'n nuggets. -
YUM!!! So delicious! I baked them for about an hour to make them extra crunchy! The tofu inside had an awesome consistency and flavor -
We really liked these served with rice and some dipping sauces. We used a honey mustard sauce, a sweet and sour sauce and a chili garlic sauce. Thanks for posting !
RECIPE SUBMITTED BY
I am a young aspiring chef from Montreal. I'm a student cook and I work as a barista (fun times!!!) and I have seriously busy days that lasts forever, so now i love quick fix recipes that takes no time to whip up at 11 pm when i get home.
Well i was vegan, now I am back to an lacto-ovo diet for the sake of my class. I have to taste meat at school, and I'm ok with that. But at home, only farmer eggs, happy cow milk that comes from small farms.... and yummy honey from my hometown, Percé, Quebec.
