Crispy Tofu Nuggets with Creamy Dill Sauce

Crispy Tofu Nuggets with Creamy Dill Sauce

Is it safe to say that every kid loves chicken nuggets? Every adult even? I knew there would be a few hard things to give up when I went vegan, chicken nuggets was definitely on that list. McDonald’s trips always ended with a 6 pack of nuggets with honey to dip. Burgers didn’t really appeal to me so I stuck with what I knew and loved best. I can’t say I miss chicken nuggets or crave them by any means but I wonder how to ‘veganize’ those little nuggets…

Tofu! That’s how! When I first came across a recipe for tofu nuggets I was a tad skeptical. Don’t get me wrong, I love tofu, but how was a tofu nugget ever going to get as much street cred as a chicken nugget. I played around with this recipe a bit, and tried a few versions before finally coming up with the one below. These tofu nuggets… are… AWESOME! Crispy outside, soft inside. A vegan’s dream I must say. As for the dipping sauce, stick to what you know. Ketchup or BBQ sauce would work well or even a vegan ranch dressing. I posted a recipe for a creamy dill sauce that is finger lickin’ good with these nuggets.

Crispy Tofu Nuggets

Makes approx. 20 nuggets (depending how you cut them)

  •  1 pkg firm or extra-firm tofu
  • 3/4 cup almond milk
  • 3 tbsp vegetable broth
  • 1 tbsp honey mustard
  • 2 tbsp mustard
  • 1 cup whole wheat or GF flour
  • 1 cup bread crumbs (GF or regular)
  • 1 1/2 tbsp nutritional yeast, crushed with a spoon or your fingers
  • 1/2 tsp onion powder
  • salt and pepper

1) Preheat oven to 400F.

2) Press the tofu to get the water out. By pressing the tofu you reduce the amount of water in it which will result in a better tasting nugget (don’t want them soggy). To do this, grab three clean dish towels. Wrap the block of tofu in one towel. Fold and place the other two towels under the block. Grab a bunch of heavy books and stack them on top of the tofu. Leave for about 20 minutes. ***You can also use a tofu press to do this.

3) Once the tofu is pressed, cut into squares. I cut the block into ten ‘fingers’ and then cut those in half into ‘nuggets’.

4) In a small bowl, mix almond milk, vegetable broth, honey mustard, and regular mustard. In another small bowl, mix the bread crumbs, nutritional yeast, onion powder, salt and pepper.

5) Roll nuggets individually in the flour then in the almond milk mixture. Do this again (flour then almond milk). Once nugget is coated twice, add to the bread crumb mixture. Coat evenly. Place on a baking sheet and repeat with other nuggets.

6) Bake for 15 minutes or until nuggets are golden and crispy.

Creamy Dill Sauce

  • 1/4 cup Vegenaise
  • 1 tbsp fresh dill (1 tsp dried dill works too if you don’t have fresh dill handy)
  •  1 tsp honey mustard
  • 1 tsp lemon juice
  • Salt and pepper

1) Mix all ingredients together and place in fridge for at least one hour. Serve with Crispy Tofu Nuggets.

2 responses to “Crispy Tofu Nuggets with Creamy Dill Sauce

  1. Looks great, will have to try this! I will use my EZ Tofu Press to press the tofu.,,no books required.

  2. Pingback: Creamy Tofu Spinach Pasta | Shot Bun

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