Tofu "Chicken" Nuggets with Sriracha Mayo
Savory, crispy little bites of tofu, full of chicken flavor, and perfect for dipping in a spicy, creamy sriracha mayo.
Yield:
Ingredients
- 1 package extra-firm tofu 14 ounce, drained, frozen, and then thawed
- 2 cups double strength chicken-flavored from bouillon, vegan broth
- ¼ cup vegetable oil
- ½ cup all-purpose flour
- 3 tablespoons nutritional yeast
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon poultry seasoning
- ½ teaspoon dried garlic
- ½ teaspoon dried minced onion
- ½ teaspoon cayenne pepper
For sriracha mayo
- tofu mayo or Veganaise
- sriracha to taste
Instructions
- Cube tofu that's been drained, frozen, and thawed. Place tofu into a shallow pan, and pour broth over the top, making sure tofu is covered. Set aside to soak overnight (or for at least a couple hours), refrigerated.
- Meanwhile, make sriracha mayo. Spoon out about 1/4 cup mayo and squeeze a bit of sriracha in, stir, taste.. add more sriracha to taste. Really scientific process, eh?
- Once tofu has marinaded, stir together flour, yeast, salt, pepper, and spices. Heat oil in large skillet over medium-low heat. Remove tofu from broth and transfer to breading, a few at a time. Toss cubes in flour mixture, making sure to coat completely.
- Gently place tofu in hot oil; fry until crisp and browned on all sides. Each side took about 2-3 minutes. Remove from oil and set on wire rack with paper towels underneath to catch any drips.
- Serve immediately with sriracha mayo.
Notes
Adapted from Whisk Flip Stir