These tofu chicken nuggets can be made ahead to use throughout the week. To mimic the taste (and texture!) of chicken, we also use a plant-based product called seitan. —Rashanda Cobbins, Milwaukee, Wisconsin
Tofu Chicken Nuggets
Tofu Chicken Nugget Tips
What sauces should I serve with tofu chicken nuggets?
Serve them with a classic BBQ sauce, ketchup, honey mustard, teriyaki sauce or sweet-and-sour sauce. The options are endless! By the way, make sure you avoid these tofu cooking mistakes when preparing this dish.Where can I buy vital wheat gluten?
Vital wheat gluten is the main ingredient in seitan, which is a popular meat substitute. When mixed with water, the vital wheat gluten takes on a hearty texture similar to meat. You can find vital wheat gluten at most grocery stores or online. We particularly like the Bob's Red Mill brand.How do I store tofu chicken nuggets?
Store leftover tofu nuggets in airtight containers and store for up to 3 days. To reheat, place nuggets on a greased sheet pan and bake at 350 degrees until they’re hot and crispy. Discover more tofu recipes, too.Research contributed by Sarah Fischer, Taste Recipes Culinary Assistant
Tofu Chicken Nuggets
Prep Time
15 min
Cook Time
40 min
Yield
10 servings
Ingredients
- 1 package (14 ounces) soft tofu, patted dry
- 2-3/4 cups vital wheat gluten, divided
- 1-1/2 teaspoons poultry seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon white pepper
- 1-1/4 cups water, divided
- 1/4 cup vegan egg substitute (powdered)
- Oil for frying
Directions
- Combine tofu, 1-1/2 cups vital wheat gluten, poultry seasoning, salt, garlic powder and pepper in large bowl just until combined. Add 1/4 cup water, a little at a time, until dough forms a ball. On a surface lightly dusted with vital wheat gluten, roll dough into a circle about a 1/2 inch thick. Gently cut or tear dough into 50 pieces.
- In a large saucepan, place a steamer basket over 1 in. water. In batches, place dough pieces in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, until pieces look puffed and firm, 10-15 minutes. Remove and keep warm.
- Place remaining 1-1/4 cups vital wheat gluten in a shallow bowl. In a separate shallow bowl, mix egg substitute with remaining 1 cup water; let stand 5 minutes to thicken. Dip pieces in egg mixture, then in vital wheat gluten. In a Dutch oven, heat oil to 375°. Fry in batches until golden brown, 2-3 minutes on each side; drain on paper towels. Serve immediately.
Nutrition Facts
5 pieces: 268 calories, 11g fat (1g saturated fat), 0 cholesterol, 56mg sodium, 14g carbohydrate (0 sugars, 0 fiber), 26g protein.
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