If you have a bit of extra time — and some eager little kitchen helpers — these vegan tofu nuggets are far more fun to make than heating up the frozen version, and equally tasty.
ketchup, barbecue sauce, Sriracha, and/or mustard, for servingWhile having frozen nuggets on hand is certainly necessary for dinner emergencies, there is a case to be made for DIY nuggets — tofu nuggets, specifically. Does making your own nuggets take longer than ripping open a package and dumping into the
? Sure. But if you have a bit of extra time — and some eager little kitchen helpers — these vegan tofu nuggets are far more fun to make than heating up the frozen version, and equally tasty.takes on a spongier texture that becomes firm and chewy like meat. Tofu should be frozen for at least two hours for the change in texture, but you can prep it in advance and then you’re less than an hour away from nuggets.
While adults should, of course, handle the frying, kids can get right in on plenty of nugget-making action: Have them stir together the panko mixture and; and then make an assembly line for dredging the nuggets. Someone tosses tofu pieces in cornstarch, another dunks in the buttermilk, and then finish off with the breadcrumbs. Who says you shouldn’t play with your food?
Note: While the best way to get the crispiest, tastiest nuggets is to pan-fry per the recipe below, you can also bake the nuggets. Arrange two racks in the upper and lower thirds of the oven, and preheat to 400 F. Line two sheet pans with parchment paper. Divide coated nuggets evenly between sheet pans. Lightly spray the nuggets on both sides with nonstick cooking spray.
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