Crispy Chickenless (Tofu) Nuggets

bhavnaskitchen's picture

May. 08, 2014

A great alternative to people who prefers vegetarian or vegan dishes.


Tofu 12 1/3 Ounce , drained, pressed and cut into squares
For batter
Corn starch 1/4 Cup (4 tbs)
Onion powder To Taste
Garlic powder To Taste
Paprika powder To Taste
Salt & pepper To Taste
Mustard 1/4 Teaspoon
Water 1/2 Cup (8 tbs) ((as needed))
For breading
Panko bread crumbs 1/2 Cup (8 tbs)
Rolled oat 1 1/2 Tablespoon
Salt To Taste
For frying
Oil 1 Cup (16 tbs) ((for deep frying))



1. Preheat oven to 400F. Line a baking tray with parchment.



2. In a bowl, take corn starch, season with  freshly cracked pepper, garlic powder, onion powder, smoked paprika and salt, mix well. Gradually add water, little at time and mix after each addition, add enough water to make a thin batter. Add mustard, mix again and set aside.

3.  In another bowl, mix together panko crumbs, rolled oats and salt. 

4. Dip the tofu pieces, one at a time, first into the batter and then into the bread mixture and place on the baking tray. Bake at 400F for 20 minutes, flip when halfway through.


5. In a wok heat oil and fry the nuggets until golden brown.



6. Serve with barbecue sauce.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4