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: servings
Ingredients
For the Tofu "Chicken" Nuggets
- 1 14-ounce block extra-firm tofu drained, frozen, and then thawed
- 2 cups vegan broth double-strength chicken flavored, from bouillon
- ¼ cup vegetable oil
For the "Breading"
- ½ cup all-purpose flour
- 3 tablespoons nutritional yeast
- 1 teaspoon salt more or less to taste
- ½ teaspoon freshly ground black pepper more or less to taste
- 1 teaspoon poultry seasoning
- ½ teaspoon dried garlic
- ½ teaspoon dried minced onion
- ½ teaspoon cayenne pepper
For the Sriracha Mayo
- ¼ cup vegenaise
- 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 vegenaise and squeeze a bit of sriracha in, stir, taste.. add more sriracha to taste.
- 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.
Nutrition
Serving Size: 1 serving | Calories: 145cal | Protein: 12g | Fat: 2g | Saturated Fat: 0.4g | Sodium: 1115mg | Potassium: 308mg | Total Carbs: 19g | Fiber: 2g | Sugar: 2g | Net Carbs: 17g | Vitamin A: 369IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 2mg