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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 15 |
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I didnt really loved chicken nuggets as a non-vegan, but yesterday I had that incredible craving... And made those, with some inspirations from fellow PPK-ers ( forum). Yummy, served with some cajun baked fries, or sweet potato fries... Ingredients:
3/4 lb extra firm tofu, pressed, then cubed |
1 teaspoon dried thyme |
1 teaspoon nutritional yeast |
1 tablespoon lemon juice |
1 teaspoon onion powder |
1/2 cup soymilk, for dipping |
3/4 cup corn flakes, crumbled fine |
1/4 cup whole wheat breadcrumbs |
salt and pepper, to taste |
Directions:
1. Preheat oven to 350°F In a food processor, put the tofu, dried thyme, nutritionnal yeast, lemon juice, onion powder and some salt and pepper, to taste. Pulse until well blended (or mash until crumbled very finely).
2. Mix the cornflakes and the breadcrumbs in a bowl. Salt to taste.
3. Put the soymilk in a small bowl.
4. Form 18 small patties with the tofu mix. Dip in the soymilk then roll in the cornflake crumb -
5. Bake on a cookie sheet for 30 minutes -
6. You can also freeze them before cooking. It will make the tofu chewier, and more nugget-y.
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