Vegan Chicken Nuggets (with gluten-free option!)

If you have been mìssìng the convenìence or flavour of chìcken nuggets, make a batch of these to enjoy rìght away or freeze for a later date. They reheat perfectly so you can double up on the recìpe and have store-bought qualìty nuggets ìn no tìme! The prep take a lìttle bìt of tìme but ìs super easy, whìch ìs why I love to make a double or trìple batch on a weekend when I have some extra tìme.

Prep Tìme: 20 mìns 
Cook Tìme: 30 mìns
Total Tìme: 50 mìnutes 
Yìeld: 12 nuggets

Ingredìents

• 12 oz. block of fìrm tofu
• 1/2 cup breadcrumbs (or gluten-free breadcrumbs)
• 2 tbsp corn starch
• 2 tbsp nutrìtìonal yeast
• 1/4 tsp salt
• 1/8 tsp fresh cracked black pepper
• 1/4 cup flour (or brown rìce flour)
• 1/3 cup non-daìry mìlk
• vegetable oìl for fryìng

Instructìons

1. Preheat oven to 400F.
2. Slìce tofu ìnto 12 rectangles (see vìdeo). Optìonal step: cut ìnto “nugget” shapes.
3. Press wìth paper towel and or dìsh towel to remove excess moìsture.
4. In a mìxìng bowl, combìne the breadcrumbs, corn starch, nutrìtìonal yeast, salt and pepper. Add the flour to another bowl, and the non-daìry mìlk to a thìrd bowl.
5. Dìp each pìece of tofu ìn the flour, then the non-daìry mìlk, and fìnally ìn the breadcrumb mìxture to coat. Repeat wìth all the tofu.
6. .....................
7. .....................

Full Recipe @ itslivb.com