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.
Let’s connect! Hop on over to our Facebook page and give it a like, and follow us on Instagram and Twitter, and follow us and share this and other Veganosity recipes on Pinterest. We’d be so grateful if you did. If you like this recipe and can’t wait to see what we’re going to share next, subscribe to Veganosity. Just fill in the subscription box above our picture in the top right corner of the page. And, Alex and I love hearing from you, please leave a comment and let us know what you think of our recipes.
- 14 oz Extra Firm Tofu
- 1/2 Cup Follow Your heart parmesan shreds
- 2 egg equivalent egg replacer prepared
- 1 tbsp Bragg’s Sprinkle seasoning
- 1 tsp sea salt divided
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 cup gluten free breadcrumbs
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.
The Nutrition Facts are an estimate only.