Vegan Chick'n Mcnuggets
Ingredients
- 800g extra firm tofu - frozen the night before
- 4 cups corn flakes
- 1 cup panko bread crumbs
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
- 1/2 tbsp smoked paprika
- 1 cup plant milk
- 3 tbsp tapioca starch
- 1/3 cup water
- 1/2 cup dark brown pure maple syrup
- 3/4 cup white wine vinegar
- 1 tbsp coconut or brown sugar
- 1 tsp salt
- 3 tbsp cornstarch
- 1 tsp ground turmeric
- 2 tbsp ground mustard
- 4 tsp tamarind sauce
- 1 tbsp olive oil
Preparation
Preheat oven to 400F. Take tofu out of the freezer and press it in between paper towels and two cutting boards to remove excess moisture for 30 mins.
Meanwhile, in a bowl whisk the plant milk and tapioca starch and set aside.
Next, crumble the corn flakes into small pieces with your hands and mix in the panko breadcrumbs, onion powder, garlic powder, smoked paprika, salt, and pepper.
Once all moisture is removed from the tofu, slice into nugget pieces or crumble into varying shapes using your hands.
Heat olive oil in a pan until shimmering, then add the tofu and sear each side until golden. Leave to cool, then dip each piece into the bowl of plant milk and tapioca starch, and then the cornflake mix.
Place on an oven tray with light oiled baking paper and cook in the oven for 15-20 mins until golden.
Meanwhile, for the mustard sauce place all ingredients into a pot and cook over medium heat until boiling, let boil for 2-3 minutes until thick and glossy.
Serve with golden, crispy nuggets and enjoy.