No animals were harmed in the making of these nuggets! Made with a few basic ingredients, these nuggets are so enjoyable to snack on (and are kid-friendly too!).
These can be baked and made gluten-free as well. If you’re looking to prepare these beforehand, then you can also cook and then freeze them! I’ll share more storage tips in the recipe down below.
As mentioned, you can opt to either bake or fry these nuggets.
When baked, the nuggets turn crispy, just not as golden brown as those that were fried but still really good!
When fried:
Taste test time!
Okay enough with the teasing, check out the full recipe and steps below! :)
If you make this recipe, please tag me on my Facebook or Instagram and use the hashtag #thefoodietakesflight :)
Are you looking for more delicious, vegan recipes? Check out my Vegan Kitchen eBook, which contains over 95 recipes that are packed with flavour and made with simple and easily accessible ingredients! Two trees (instead of 1!) will be planted for every download of my eBook through non-profit organisation One Tree Planted.🌲
Tofu McNuggets with Spicy BBQ Sauce
Tofu “McNuggets"
Makes 30 nuggets 1 medium raw russet or yukon potato (300g), finely shredded—makes 1 cup packed 2 (200g each) blocks of extra firm tofu 1/2 cup whole rolled oats, processed into a fine flour or sub with almond flour 1 tsp salt 1/4 tsp pepper 1 tsp soy sauce Neutral oil like canola, for baking or frying
Nugget mixture (to hold everything together!) 1/4 cup all purpose flour or buckwheat flour for gluten-free 1/4 cup + 2 tbsp soy milk or other non-dairy milk 1 tsp olive oil 2 tsp baking powder
Steps
Place all the nugget mixture ingredients in bowl and then mix until smooth. Set aside.
Peel the potato and then finely shred. I used a grater for this. Squeeze out excess liquid and let the potato shreds sit on a strainer while you prepare the rest of the ingredients. Note that the potato will naturally turn light brown when exposed to the air.
Drain excess liquid from the tofu. I like to do this by wrapping the tofu in a towel and pressing down with a heavy surface. You can also opt to use a tofu press.
Process the oats until a fine flour has formed.
Mash tofu into small bits (until it resembles crumbles) using a fork or your hands. You may also refer to the photos above to give you an idea.
Place all the ingredients (tofu, potato, processed oat/almond flour, salt, pepper, soy sauce, and nugget mixture) in a bowl. Mix together until well combined. Shape into nuggets.
Heat oven to 350F (if baking). If frying, heat a frying pan and add in some neutral oil enough to submerge the nuggets.
If baking, place nuggets on a lined baking tray. Brush nuggets with some oil and then bake for 40-45 minutes until golden brown, flip halfway through cooking.
If frying, place the nuggets in the pan once the oil is hot. Fry for 7-8 minutes over medium heat until golden brown on each side.
Enjoy while hot with some spicy barbecue sauce (recipe below) or your favourite dipping sauce!
Make-ahead, Storage, and Freezing Tips: Cook all the nuggets beforehand. You can freeze them in a freezer-safe container.Reheat from frozen. You can place yours in an oven toaster and heat for 10-12 minutes at 350F until crispy!
Spicy Barbecue Sauce
Makes around 1/2 cup
1/3 cup water
1 tbsp soy sauce, or more to taste
1 1/2 tbsp tomato paste
1 1/2 tbsp maple syrup, or more depending on desired sweetness
1 tsp apple cider vinegar or distilled white vinegar
2 tsp sriracha or other hot sauce, adjust according to desired spice
1 tbsp cornstarch + 2 tbsp room temp. water, mixed into a slurry
Steps
Place all the sauce ingredients (except cornstarch and water slurry) in a saucepan. Leave to simmer over medium heat. Mix well.
Once it boils, lower the heat and then add in the cornstarch slurry. Continue to mix until the sauce thickens. Feel free to adjust seasonings based on desired taste. Turn off heat.
Storage: Let cool then transfer to an air-tight container. This sauce can be kept in the refrigerator for up to 1 month.
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