Fake Out Chi Kn Nuggets
Indulge in the ultimate plant-based comfort food with these “Fake Out Chi Kn Nuggets”! Made from protein-packed firm tofu and coated with a perfectly seasoned crust of panko breadcrumbs, nutritional yeast, and aromatic spices, these vegan nuggets are irresistibly crispy on the outside and tender on the inside. This recipe transforms simple pantry staples like garlic powder, paprika, and apple cider vinegar into a flavorful masterpiece that’s deceptively chicken-like in texture and taste. Perfect as a protein-rich snack, appetizer, or even a main dish, these golden nuggets are quick to prepare and fry up in just minutes. Serve them hot with your favorite dipping sauces for a crowd-pleasing, family-friendly dish that will have everyone coming back for seconds. Whether you're following a plant-based diet or simply looking for a meat-free twist on a fast-food classic, these tofu nuggets are a must-try!
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Recipe Information
Ingredients
- 1 block (about 14 oz) Firm tofu
- 1 cup Unsweetened plant-based milk
- 1 tablespoon Apple cider vinegar
- 1 cup All-purpose flour
- 2 tablespoons Cornstarch
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Panko breadcrumbs
- 2 tablespoons Nutritional yeast
- 1 cup Vegetable oil (for frying)
Instructions
Press the tofu: Wrap the tofu block in a clean kitchen towel or paper towels and place a heavy object (like a skillet or a few books) on top. Allow it to press for 15 minutes to remove excess moisture.
Prepare the vegan buttermilk: In a shallow bowl, combine the plant-based milk and apple cider vinegar. Stir and let it sit for 5 minutes to curdle slightly.
Make the dry coating: In another shallow bowl, mix together the flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper.
Prepare the breadcrumb mixture: In a third bowl, combine the panko breadcrumbs and nutritional yeast.
Cut the tofu: Once pressed, cut the tofu block into nugget-sized pieces (approximately 1-inch by 1-inch rectangles or bite-sized chunks).
Coat the tofu: Dip each tofu piece into the flour mixture, ensuring all sides are covered. Then, dip it into the vegan buttermilk, and finally coat it in the breadcrumb mixture. Press the breadcrumbs gently onto the tofu to ensure they adhere.
Heat the oil: Pour the vegetable oil into a deep skillet or frying pan and heat it over medium heat until it reaches 350°F (175°C).
Fry the tofu nuggets: Carefully place the coated tofu pieces into the hot oil in batches to avoid overcrowding. Fry for 3-4 minutes on each side, or until golden brown and crispy.
Drain and serve: Use a slotted spoon to remove the nuggets from the oil and place them on a paper towel-lined plate to drain excess oil. Serve immediately with your favorite dipping sauces!
Nutrition Facts
Calories |
3345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 262.8 g | 337% | |
| Saturated Fat | 36.6 g | 183% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3278 mg | 143% | |
| Total Carbohydrate | 205.3 g | 75% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 12.4 g | ||
| Protein | 76.8 g | 154% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 983 mg | 76% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 1319 mg | 28% | |
*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.
