Spray the tops of the nuggets lightly with cooking spray, flip over and spray the other side.īake for 30 minutes, flipping half way through.Įnjoy! For full recipe instructions and ingredients see recipe card below. Place the breaded nugget on the parchment liked baking sheet. Next add the battered tofu nugget to the corn flake mixture, making sure it gets coated evenly and well. Make sure the whole piece gets coated (the batter will be thick). Make sure the ingredients are mixed well in each bowl.ĭip one tofu piece one at a time into the wet batter. Next grab two regular soup bowls: add the wet ingredients to one and the dry ingredients to another. Set aside while you prep your other ingredients. Wrap in paper towel and add a heavy object to the top (I use my cast iron frying pan). Slice the tofu lengthwise into three even slabs. Line a large baking sheet with parchment paper and set aside. I usually do both and press the tofu while I prep the other ingredients for this recipe. It’s totally up to you! I would definitely recommend removing excess moisture by wrapping in paper towel and you could add a heavy object to the top, like a cast iron frying pan. Do you need to press your tofu for this recipe? This is also an excellent recipe to serve for a game day celebration! Can Vegan Chicken Nuggets be made gluten free?Ībsolutely! You can replace the all purpose four with a gluten free flour blend such as ‘Bob’s Mill’ or ‘Robin Hood’ Brand or rice flour. Scrumptious served as a meal with my Caesar Salad and Home Fries or as a tasty snack with ketchup and or Vegan Ranch Dressing!
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