Crunchy Popcorn “Chick’n” Nuggets & “Honey” Mustard (Vegan)
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!
Ingredients
- 16 ounce block extra-firm tofu
- Batter:
- 1/2 cup unsweetened almond milk
- 1.5 tablespoons cornstarch
Breadcrumb mixture:
- 1 cup panko breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
"Honey mustard"
- 1/2 cup dijon mustard
- 1/4 cup agave nectar or maple syrup
- 1 teaspoon black pepper
Instructions
Chick'n' Nuggets
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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.
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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.
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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.
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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! 😉
"Honey Mustard"
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In a small bowl, stir together the ingredients until smooth.
Recipe Notes
If you would like to make these gluten free you can easily replace the panko with gluten free breadcrumbs.
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