Homemade Vegan Chicken Nuggets

86eats.com

Alyssa Lynn

1 block super firm tofu (16 oz) the kind that is vacuum sealed in not much water

1 cup vital wheat gluten

2 to 3 teaspoons No Chicken Better Than Bouillon, or any vegan chicken flavored bouillon powder or seasoning

1 teaspoon garlic powder

1 to 2 teaspoons onion powder

½ teaspoon sage

½ teaspoon rosemary

2 teaspoons liquid smoke

2 tablespoons tapioca or corn starch

¼ cup nutritional yeast

2 tablespoon neural flavored oil

½ to ¾ cups water

1 teaspoons salt

subheading: THE COATING:

3 cups vegan bread crumbs ( I use vegan panko, but put them blender to make a finer crumb)

½ cup all purpose flour

½ cup tapioca or corn starch

1 teaspoon garlic powder

1 teaspoon onion powder

1 tablespoon nutritional yeast

1 teaspoon salt

½ cup vegan yogurt or sour cream

½ cup unsweetened plant milk

* I used high protein tofu in a vacuum sealed package and this what I strongly advise using. It is much firmer than regular firm tofu and has less moisture and a more chewy texture. If you opt to use regular firm tofu you will need to press it first and remove as much liquid as possible. You may need to adjust the amount of water in the recipet as well. Add the water last, adding just enough to accomplish a nicely formed dough. note: I used high protein tofu in a vacuum sealed package and this what I strongly advise using. It is much firmer than regular firm tofu and has less moisture and a more chewy texture. If you opt to use regular firm tofu you will need to press it first and remove as much liquid as possible. You may need to adjust the amount of water in the recipet as well. Add the water last, adding just enough to accomplish a nicely formed dough.

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