If you’re gonna make these super incredible tofu nuggets, I recommend making an experiment out of them. If you’ve got a REALLY picky eater in your life, vegetarian, vegan or omnivore, preferably a child, make these nuggets for them and serve them with some french fries and ketchup. Tell this picky eater the nuggets are from McDonald’s. I can almost guarantee you, that they’re going to believe you. That is seriously how good these nuggets are. They taste JUST like their uber unhealthy counterpart, and look the part, too.
These tofu slices are another I’m-about-to-move meal, since I am still in the process of clearing out my kitchen. In an effort to empty any bottles as possible AND eat as many salads in the midst of my move, I decided to make some crusted tofu to add to a kale salad. I’ve also been on a huge buffalo sauce kick, and wanted a spicier tofu nugget. The result? PURE AMAZNGNESS. I almost wept, these nuggets came out so delicious. I snapchatted the hell out of them. Shared them on every social media outlet. I couldn’t stop bragging about them.
McDonald’s, if you’re reading this and ever want a vegan-friendly item to add to your crappy menu, please consider these life changing nuggets!
1 package extra firm organic tofu, pressed and cut into thin strips (about 10)
3/4 cup ketchup
1/4 cup buffalo sauce
1/4 cup apple cider vinegar
1 tsp paprika
1 cup organic breadcrumbs
3 tbsp nutritional yeast
1 tbsp all purpose flour
1 tsp all purpose seasoning
Sea salt and black pepper
- Preheat oven to 400 degrees
- Whisk together ketchup, buffalo sauce and apple cider vinegar
- In another bowl, mix together breadcrumbs, nutritional yeast, flour, all purpose seasoning, salt and pepper
- Dip slices of tofu into the wet mixture and then dredge through the breadcrumb mix
- Lay slices on a parchment paper lined baking sheet and bake at 400 degrees for 20 minutes on each side
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I’m pinning these right now! I love “chicken” nuggets but these are healthier and less processed so even better!