Crispy Tofu Chicken (Baked, Not Fried)
Rachel Lessenden published this recipe on healthmylifestyle.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Suki on SeeMeCook
These tofu chicken nuggets are chewy and tender on the inside, and crispy and golden on the outside. They use a freeze-thaw method and a double-breading technique to achieve a realistic, meat-like texture.
- Time
- 45 minutes
- Equipment
- Stovetop, oven, microwave, and air fryer
- Good for
- Lunch, dinner, or snacks
- Cuisine
- American
- Contains
- Gluten and soy
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 475 g
- 4 g
- 240 g
- 40 g
- 30 g
- 75 g
- 4 g
- 5 g
- 3 g
- 3 g
- 1 g
- 16 g
- 1 g
Weights are estimates. Together, the ingredients weigh about 1.34 kg before cooking, which is about 335 g per serving.
Steps
Freeze the tofu block for at least 8 hours, then thaw completely in the refrigerator. If it is not fully thawed when you are ready to cook, use the defrost setting on a microwave.
If using extra-firm tofu, press it thoroughly for 15-30 minutes using a tofu press or by wrapping it in a towel and placing a heavy pot on top. If using super firm tofu, gently press it with clean hands over a sink to remove excess water.
Prepare the marinade by dissolving the vegan chicken bouillon cube in 2 cups of hot water.
Cut or break the tofu block into nugget-sized pieces, approximately 1 inch thick. Place the pieces in a large bowl.
Pour the prepared bouillon over the tofu pieces and let marinate for 30 minutes.
While the tofu marinates, prepare the batter by whisking the non-dairy milk, flour, and cornstarch in a small bowl until smooth.
In a separate small bowl, mix the panko breadcrumbs, onion powder, garlic powder, smoked paprika, salt, black pepper, and optional nutritional yeast and cayenne pepper.
Remove the tofu from the marinade. Dip each piece into the batter mixture, then into the breadcrumb mixture. Dip it back into the batter and once more into the breadcrumbs for a double coating, shaking off excess batter between dips.
For the Oven Method: Preheat the oven to 400°F (200 °C) (200°C (400 °F)). Line a baking sheet with a silicone mat or parchment paper. Arrange the tofu bites in a single layer, leaving space between them. Bake for 25-30 minutes, flipping halfway through, until golden brown. Optionally spray with oil before baking for extra crispiness.
For the Air Fryer Method: Preheat the air fryer to 375°F (190 °C) (190°C (375 °F)). Place the coated tofu bites in a single layer in the basket. Air fry for 15-20 minutes, shaking the basket halfway through, until golden and crispy. Optionally spray with oil for better browning.
Notes
Freezing the tofu is essential for creating the 'chicken' texture as it creates small holes that absorb flavor and provide a chewy bite. Leftovers can be stored in an airtight container in the fridge for 3-4 days. Reheat in a 375°F oven for 10 minutes or an air fryer for 7 minutes to restore crispiness. To deep fry, heat 3 inches of oil to 350°F and fry until golden.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 280
- Protein
- 18 g
- Carbs
- 37 g
- Fat
- 8 g
- Fiber
- 3 g
Where the calories come from
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