Whenever there is a tofu recipe attached to any of my posts, more often I get direct messages on Instagram saying 'how did you make the tofu crispy?!'. It has become apparently clear that the tofu texture everybody wants is also the most difficult to achieve.
My answer is usually one of three things: I cut instead of ripping, I froze and defrosted or battered and fried, or I say that 'I julienned it,' 'I broiled it,' or something like that. And then it hit me: if I used all three on the same block of tofu, then the tofu I would get would be the crunchiest, craggiest, crispiest tofu ever. Well, I just did that—and thus came into existence the vegan chicken nuggets.
These are protein powerhouses, flavorful moist-meaty, crispy, and as satisfying as the fast food type. I'll tell you this, they resemble Ronald McDonald himself in the looks department, they are shaped seasoned and fried to the T. You can enjoy them on game day, take with dips for dinner and if there is a large batch, we freeze for later and enjoy them as late night snacks.
Best Type of Tofu for Nuggets and How to Cook the Tofu
It's best to use extra-firm tofu here because this kind of tofu has enough firmness for battering and frying. To add some depth to taste I do add the extra that is freezing then thaw it. The ice crystals that form in the freezer and when the tofu is thawed become small holes which accommodate the marinade for the tofu. This process also makes the tofu denser or chewier and is similar to the texture of some kind of meat.
The day before you are going to cook chop a pack of tofu, drain it and pat it dry. Pulling apart results to obtaining many small, rough particles, a rough surface with which the marinade will stick to, and tasty junks of irregular which fry at the edges. Other instructions include freezing the pieces then storing them in the fridge until they are thawed before removing as much excess moisture as possible.
If you already have a block of tofu in your freezer, it can be used without the need for freezing and tearing as they have already been – uh – well – ripped.
Developing a Coarse, Nugget Breading
Two smart steps will help you achieve the craggy crust synonymous with chicken nuggets:
- Finally, use nutritional Yeast in the flour mixture. Very good for breading because it's light and tends to be flaky and its savory cheesy flavor is also a plus.
- Add one tablespoon of the vegan buttermilk into the breading mix. This creates additional tough in the form of tiny coagulated lumps which would otherwise adhere to the tofu, therefore making it very crunchy.
This article will explain how to make vegan chicken nuggets using an air fryer.
Set your air fryer to 400°F and let it warm for 5 minutes before putting the nuggets inside When the nuggets are ready to be fried, they should be shaken to get rid of excess flour before coating in a non stick cooking spray.
Arranged in one layer, turn them over once and fry until golden brown, crisp, for a total of about twelve minutes. It is recommended to work in batches in a function of the size of your air fryer.
The Best Dipping Sauces
Now after all that we all know no nugget is complete with a side of sauce. Here are a few of our favorites (substitute vegan mayo where necessary):
Ingredients
For the tofu
- 1 block 16 oz extra-firm tofu, without water
- Vegetable oil, for frying
For the spice blend
- 2 teaspoons kosher salt and extra for garnishing
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Taste Adding 1/2 teaspoon of Italian seasoning to the recipe.
- One-half teaspoon freshly ground black pepper
For the "buttermilk" marinade
- ¼ cup almond pulp leftover from making almond milk or 1/2 cup soft textured vegetable protein (TVP)
- 2 tablespoons Dijon mustard
- Cooking wine / white wine / red wine – you can also substitute this with 1 tablespoon white vinegar, apple cider vinegar or lemon juice
For the breading
- 3/4 cup all-purpose flour
- 2 tablespoons of nutritional yeast
- 1/4 teaspoon of red pepper or cayenne pepper (optional)
Method
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Tear the tofu into pieces:
Pat dry the tofu with papers, and then with your bare hands, crumble the tofu into four pieces. Fold the quarters in half diagonally, and then vertically again (forming the center of the block), then cut again in a back and forth manner, into 16 equal pieces.
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Freeze the tofu:
Put the tofu chunks into a flat layer in a small baking sheet or a dinner plate, or whatever flat bottom container you have for freezing. Freeze until an icy surface is formed and at least 4hr or preferably overnight.
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The tofu will get a yellowish color; this is fine! For the freezer life up to 4 months, prepare the pieces in a ziptop bag before putting them in the freezer.
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Thaw the tofu:
Put the tofu pieces into the refrigerator to defrost the tofu pieces the next day. If they remain frozen when you wish to cook, thaw in microwave on low heat, turning them after one minute.
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Press the tofu:
If you are using parchment paper to bake, please, remove the baking sheet. Dry tofu gently using three or four paper towels, and press down with your hands to expel the excess fluid. Perform this procedure until barely any moisture moves to the towels.
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Make the spice blend:
Put the salt, paprika, garlic powder, onion powder, Italian seasoning, black pepper in a medium bowl. Whisk with a fork until its' blended and then set it aside.
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Marinate the tofu:
In a medium bowl mix the soy milk, Dijon mustard, vinegar and one tablespoon spice mix. Put the tofu into marinade and stir to blend well into the marinade so that it absorbs the marinade well. Take a spoon and then put it onto the pieces so as to flatten and submerge most of it into the juice. B) Let sit at room temperature, stirring halfway, for at least for 30 minutes or up to 1 hour.
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Make the flour mixture:
While the nuggets are resting, whisk the flour, nutritional yeast and cayenne pepper (if you're using it) into the bowl with the rest of the spice mix. After that add one tablespoon of the marinade and mix gently so that You get some clumps into the mixture
