Vegan 'Chicken' Nuggets
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Photo, Erik Putz.
These plant-based nuggets are made with smoked tofu and pasta. Serve them with our homemade maple bbq sauce, just like your favourite fast food joint.
Ingredients
1/2 cup pasta, such as rotini
1 210-g pkg smoked tofu, preferably Sunrise
4 tsp psyllium husk
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp salt
2 tbsp canola oil, divided
1 batch Maple BBQ Sauce, for serving (recipe in Kitchen Tips)
Instructions
COOK pasta following package directions, until al dente, 8 to 9 min. Drain well, then cool slightly (do not rinse). Coarsely chop, then set aside.
BREAK tofu into smaller pieces and place in a food processor. Whirl until very finely chopped. Sprinkle with psyllium husk, onion and garlic powders, and salt. Pulse a few times to combine. Add coarsely chopped pasta and pulse until mixture starts to clump together on one side of the bowl.
USING damp hands, scoop heaping tbsps of tofu mixture and form into 1/2-in. thick ‘nugget’ shapes. You will have about 16 pieces.
HEAT a large non-stick frying pan over medium. Add 1 tbsp oil, then half the nuggets. Cook until golden-brown, about 3 min per side. Set aside on a towel-lined plate. Repeat with remaining 1 tbsp oil and nuggets.
LET nuggets cool slightly to firm up, about 10 min, then serve with Maple BBQ Sauce.
Nutrition (per serving)
Calories 242, Protein 11g, Carbohydrates 22g, Fat 12g, Fibre 4g, Sodium 467mg.
Find more of our favourite vegan and plant-based recipes here.
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