Crispy Chickenless Nuggets
Say goodbye to bland meat alternatives with these Crispy Chickenless Nuggets, a plant-based twist on a classic comfort food! Made from protein-packed tofu and vital wheat gluten, these nuggets deliver a chewy, chicken-like texture and are bursting with bold flavors thanks to a medley of seasonings like garlic powder, onion powder, and smoky paprika. Coated in crunchy panko breadcrumbs and fried to golden perfection, they’re irresistibly crispy on the outside and tender on the inside. Perfect for dipping into your favorite sauce, these nuggets are easy to make in under 30 minutes and are completely meat-free, making them a hit with vegans, vegetarians, and anyone craving a delicious and satisfying snack. Ideal for game nights, quick dinners, or meal prepping, these nuggets are proof that plant-based eating can be both indulgent and fun!
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Recipe Information
Ingredients
- 14 oz firm tofu
- 1 cup vital wheat gluten
- 3 tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 2 tbsp soy sauce
- 1 cup unsweetened plant-based milk
- 1 cup panko breadcrumbs
- 1 cup all-purpose flour
- 2 tbsp cornstarch
- 0.5 tsp ground black pepper
- 0.5 tsp salt
- 2 cups vegetable oil (for frying)
Instructions
Press the tofu for 10 minutes to remove excess moisture. Use a tofu press or place the tofu between two plates with a heavy object on top.
Crumble the pressed tofu into small pieces and place it in a food processor.
Add vital wheat gluten, nutritional yeast, garlic powder, onion powder, paprika, soy sauce, and 1/4 cup of water to the food processor.
Pulse the mixture until it forms a dough-like consistency. Be careful not to over-blend; you want the texture to remain slightly rough.
Shape the mixture into nugget-sized pieces with your hands and set them aside.
Prepare three separate bowls: one with all-purpose flour, salt, and pepper; another with plant-based milk; and the third with panko breadcrumbs mixed with cornstarch.
Dip each nugget into the flour mixture, then into the plant-based milk, and finally coat it with the panko breadcrumbs. Repeat for all nuggets.
Heat vegetable oil in a deep frying pan or pot over medium heat until it reaches 350°F (175°C).
Carefully place the nuggets into the hot oil, frying in small batches to avoid overcrowding. Cook each batch for 3-4 minutes or until golden brown and crispy.
Use a slotted spoon to transfer the fried nuggets to a plate lined with paper towels to drain excess oil.
Serve hot with your favorite dipping sauce, such as barbecue, ketchup, or vegan honey mustard.
Nutrition Facts
Calories |
6040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 501.9 g | 643% | |
| Saturated Fat | 71.0 g | 355% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2980 mg | 130% | |
| Total Carbohydrate | 198.8 g | 72% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 9.0 g | ||
| Protein | 243.7 g | 487% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 1294 mg | 100% | |
| Iron | 28.2 mg | 157% | |
| Potassium | 1746 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
