These crunchy, crispy, easy-baked tofu nuggets taste just like classic chicken nuggets- but completely vegan! Served alongside a creamy no-honey mustard dipping sauce. Protein-packed you won’t believe these savory vegan chicken nuggets are entirely plant-based!
Ingredients
Prep
- Slice the drained and pressed tofu in half lengthwise, then into 1-inch cubes.
- In a glass container that has a lid, whisk together the soy sauce, rice vinegar, dijon mustard, paprika, and cumin. Add in the tofu cubes, and seal the container. Lightly toss to evenly coat the tofu, then allow the tofu to marinate for 15 minutes or longer, while you prep the remaining components.
- Preheat the oven to 415ºF, and line a baking sheet with parchment paper.
- Make the batter by whisking together Forager Project Cashewmilk, rice vinegar, and Forager Project Cashewmilk Yogurt. Add in the gluten-free flour, cornstarch, and sea salt, and whisk just until combined. Set aside.
- Next, prepare the breadcrumb mixture by mixing together the gluten-free bread crumbs, parsley, onion powder, and sea salt.
- Create an assembly line of marinated tofu, batter, breadcrumbs, and the baking sheet. Use a fork to dip one tofu nugget into the batter. Make sure it’s evenly coated. Then dip the battered tofu nugget into the breadcrumbs to evenly coat. Finally, place the tofu nugget onto the baking sheet. Repeat for the remaining nuggets.
- Bake the tofu nuggets for 25 minutes, flipping the nuggets halfway through the baking time.
- While the nuggets are baking, prepare the vegan honey mustard dipping sauce. Whisk together Forager Project Honey Alternative Cashewmilk Yogurt, dijon mustard, soy sauce, rice vinegar, ground cumin, smoked paprika, and onion powder. Pour into a serving dish.
- Serve the baked tofu nuggets alongside the vegan honey mustard dipping sauce. Enjoy! Store any leftovers in an airtight container and in the fridge for up to 4 days.
