![]() ![]() Place each nuggets on the prepared baking sheet as you go and keep going until you have breaded each nuggets. Then, taking one nugget at the time, cover with the flour, then dip in the flax eggs and then cover with the panko breading, making sure it covers the tofu very well (you should not be able to see the tofu underneath at all). Panko + paprika + onion and garlic powder + salt.Ground flax seeds + water (let it sit for a few minutes, it will turn slimy like whisked eggs).Then, prepare 3 bowls with the breading ingredients: Pre-heat the oven to 400º and line a baking sheet with parchment paper. Set aside until ready to use, about 10 minutes. The tofu might break easily, so be gentle. Then, toss the pieces in the soy sauce trying to cover every surface. I usually don't even press the tofu ahead, which makes it a quicker and easier recipe. It does not need to be perfect, just aim for chunks of about 1-2 inches thick. Can be swapped for other spices/herbs if desired.įirst, pat dry the block of tofu (use a towel) and slice it into the shape of nuggets. Spices (onion & garlic powder, paprika and nutritional yeast): flavoring ingredients.Panko breadcrumbs: perfect kind for extra crispy nuggets!.Whisking the flax with a little water creates a gel-like texture that acts as a great binder, just like eggs do. Ground flax seeds: used to replace the eggs.Flour: I used regular all-purpose flour, whole wheat flour works too.You can skip this step, but I find it to add extra flavor. Soy sauce: used for a quick marinade for the tofu.Tofu: you will need extra firm tofu so it holds well into the shape of nuggets.Ingredients you'll need For the tofu nuggets: Egg-free, dairy-free, healthy and fully vegan.Fun finger food or appetizer, but can also be served as a full meal with veggies.Extra crispy even if oil-free and oven-baked.Or, simply serve with ketchup especially if you have mini ketchup monsters like I do. Just like in these coconut crusted tofu bites, dipping them in flax eggs creates that thick layer to make sure the panko breading sticks nicely to the tofu.Īnd don't forget to make the quick vegan honey mustard dressing, which worked out so well here. The panko breading includes my favorite egg replacement: flax eggs. Plus, it is healthier and baked in the oven, so you won't even need to fry them with oil.Īlso makes for a great recipe if you cannot eat eggs. It is SO satisfying and might even remind you of chicken nuggets (also check out these jackfruit nuggets!). I think this recipe is also perfect if you are trying to eat less meat and include more tofu in your diet: the crunchy and savory golden brown panko crust contrasts so well with the soft tofu middle. I would always make double batch, even during testing phase, and they would still disappear within minutes. I get a full silence from my 3 and 5 y/o, with the occasional fighting over who gets to have more of them. You are going to LOVE these panko tofu nuggets!Įvery time I make this recipe, it feels like my whole family hasn't had any food for days. ![]() ![]() Easy to make gluten-free and also high-in-protein. The panko breadcrumbs makes them extra crispy and no need for eggs to bread them. These vegan panko tofu nuggets are SO easy to make and such a perfect finger food. ![]()
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