Crunchy Popcorn "Chick'n" Nuggets & "Honey" Mustard (Vegan)
Looking for a healthy way to recreate an old childhood favorite? Well look no further because these are gonna make the whole family happy!
- 16 ounce block extra-firm tofu
- 1/2 cup unsweetened almond milk
- 1.5 tablespoons cornstarch
- 1 cup panko breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup dijon mustard
- 1/4 cup agave nectar or maple syrup
- 1 teaspoon black pepper
Start by pressing the tofu. Use a tofu press or you can wrap the block of tofu in paper towels and place something flat and heavy on top to remove as much liquid as you can.
Preheat the oven to 375 degrees F (190C) and line a large baking sheet with parchment paper. Whisk the cornstarch and almond milk in a small bowl until smooth. Slice the tofu into small squares and place in the batter. Gently toss to coat evenly.
In a medium or large bowl, combine the breadcrumbs and seasoning, set aside. Drop the tofu into the breadcrumbs a few pieces at a time and shake the bowl side to side to easily coat all the sides of the tofu. Place on the prepared baking sheet with parchment paper.
Bake for 15 minutes, then flip the pieces and bake for 10 - 20 more minutes, until golden and crispy. Serve immediately with the "honey mustard" dipping sauce or sauce of choice. P.S. these are great on salads and rice bowls! 😉
In a small bowl, stir together the ingredients until smooth.
If you would like to make these gluten free you can easily replace the panko with gluten free breadcrumbs.