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30 mins
PREP TIME
12 mins
Cook Time
4
Serves
42 mins
Total
INGREDIENTS
Vegan chicken nuggets ingredients:
400g firm tofu
80g chickpea flour
5 tbsp nutritional yeast
3 tbsp American mustard
Juice of 1/2 lemon
2 tbsp olive oil
1 1/2 tsp salt
1 tsp garlic powder
1 tsp onion powder
Cracked black pepper
Other ingredients:
Breadcrumbs (e.g. gluten-free ones)
On the side:
Potato salad
Ketchup
Instructions
Start squeezing all the water out of 400g of firm tofu. This takes about 20 minutes. The more you squeeze the water out of tofu the more it will absorb flavours.
Then roughly crumble the tofu into a food processor and all other ingredients. Blend well until you get a smooth mixture. You may need to add a TINY bit of water as well. And don’t taste the mixture, the uncooked chickpea flour tastes bitter and needs to be cooked first before it is consumed.
Then spoon out the mixture with a tablespoon. And press into a bowl with breadcrumbs. Bread evenly on all sides and then fry in hot oil until golden brown (make sure the oil is hot). Place on a kitchen towel as it will absorb some of the excess oil.
Serve on its own with ketchup or other dips or with a delicious Austrian potato salad. Enjoy!