The school year is beginning and it's not going to take long before your littles start to get bored with those plain old PB & J sandwiches. Put some fun in their lunch boxes and make them our Star Chik'n Nuggets! Maybe the lunch inspiration will help them feel like the stars they already are!
As the kiddlets start crowding the neighborhood corners, waiting for the big yellow bus to take them to school, I can’t help but look back to my own school days. I remember how exciting it was going back to school after an awesome Summer break. The best part by far was back to school shopping. I bought super cool rainbow sparkly folders with puppies on the front, different colored pens, and always a new and way trendy lunch box. Whether it was a Mulan lunchbox, Belle lunchbox, or even my reusable paper bag lunch box in high school, it was always fun picking them out.
The only part that could possible beat buying my new lunchbox would be opening it in the school cafeteria to see what creative invention my mom had packed. My favorite by far was her waffle peanut-butter and jelly sandwich with a chocolate chip cookie on the side. Obviously, there were other healthy sides in the bag, but those two were the showstoppers.
Although that was by far my favorite lunch, we’re not recreating that recipe. Instead, we’ve produced another showstopper! Our star nuggets with homemade vegan mac n’ cheese are guaranteed to make your kids’ lunches (or even your work lunch!) the envy of every other person in the joint! The shapes of the nuggets are just beyond adorable and the flavors pack a wonderful punch while being mild enough for the littlest ones to enjoy.
HOW TO MAKE VEGAN CHICKEN NUGGETS WITH TOFU
To make these vegan tofu nuggets, you'll have to make the base in a food processor and spread the mixture about a quarter inch thick on a parchment lined baking sheet.
Then you just pop that baby in the freezer to allow it to set, approximately 10 minutes. May I suggest that while your mixture is cooling off, pick your favorite nugget-sized cookie cutter from your pantry! For these we chose little stars.
Now it's time for some fun. I recommend letting the kids help with this.
Cut out the stars, then roll the chik'n nuggets in some bread crumbs! All you have to do now is dust them with a little evoo and pop those babies in the oven!
There you go! You've got an easy to make and really interesting lunch for your favorite kiddo(s).
They're going to love these crispy and tender tofu nuggets. Their mild flavor is just right for young palates, and if your kids like more flavor, then add a little more seasoning.
Let's say that you're not making lunches for little kids, no worries! These chik'n nuggets are perfect for adults too. Keep the shape or ditch it for a more classic boneless wing shape. The texture is so close to a real chik'n nugget you'll keep your guests wondering if they're actually vegan! Serve them with our homemade BBQ sauce or buffalo wing sauce for a perfect game day treat.
Make this and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
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Vegan Tofu Chik’n Nuggets
Ingredients
- 14 ounce Extra Firm Tofu
- 1/2 Cup Follow Your heart parmesan shreds
- 2 egg equivalent egg replacer prepared
- 1 tablespoon Bragg’s Sprinkle seasoning
- 1 teaspoon sea salt divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup gluten free breadcrumbs
Instructions
- Preheat oven to 375°F (176°C)
- In a food processor, blend the tofu, parmesan shreds, egg replacer, half the salt, and sprinkle seasoning until uniform in texture.
- Spread on a parchment lined baking sheet until 1/4 inch thick.
- Place in freezer for ten minutes.
- Prepare the bread crumbs by mixing the bread crumbs, garlic powder, onion powder, and half the salt together
- Remove and punch into desired shapes with cookie cutter.
- Roll the nuggets in the breadcrumbs.
- Place on a parchment lined baking sheet and lightly spray the nuggets with olive oil.
- Bake for ten to twelve minutes per side or until golden brown.
Cadry says
That's so smart that you let this set in the freezer! I make a vegan cheese in a similar kind of way, by blending in the food processor. Then I wait for an hour or something for it to get firm in a log shape in the refrigerator. I'm totally trying your freezer method next time!
Also these little nuggets are too cute! I'd like some Lisa Frank folders to go with them please. 🙂
Alex Meyer, MA says
Thank you so much! The Lisa Frank reference so takes me back! Those folders were absolutely everything! Let us know how the freezer method works out : )
Dianne says
This recipe looks like so much fun! I don't have kids, but I wouldn't mind making them for myself!
Alex Meyer, MA says
Hey Dianne! They're actually so amazing for entertaining! I served some to my friends last week as an appetizer and they were gone in two minutes. Let us know if you try out the recipe!
Nicole Dawson says
Adding a fun to shape to foods, really does make it more enjoyable to eat. And btw, we love your buffalo sauce out of the cookbook! It would make a perfect dipping sauce.
Linda Meyer says
Thank you so much, Nicole! We're so happy you like the buffalo sauce. 🙂 I loved using cookie cutters to make school lunches fun for my kids when they were little. It melted my heart to read Alex's post.
Alisa Fleming says
How fun! I guess that's one big benefit with vegan proteins - easier to shape! Pretty darn tasty too 🙂
Linda Meyer says
Exactly!! Thanks, Alisa!
Christine @ Run Plant Based says
What a fun recipe and I would totally make it for myself, not kids. 🙂 Thanks!
Linda Meyer says
No shame in that! Thanks, Christine!
Patricia says
Hi!
When you say the recipe gives 4 servings, is it 4 nuggets? Or how many nuggets in a serving? Thanks!
Linda Meyer says
Hi Patricia, yes, the recipe should yield approximately 16 nuggets, or 4 per serving.
Stephanie says
Do you know if I pre bake a big batch then freeze and microwave or air fry if they’d hold up?
Linda Meyer says
Hi Stephanie! They should hold up just fine. We suggest using the oven or the air fryer to heat them so they get crispy. The microwave would probably give them a rubbery texture with a soggy crust.