Total Time
45mins
Prep 15 mins
Cook 30 mins

I didnt really loved chicken nuggets as a non-vegan, but yesterday I had that incredible craving... And made those, with some inspirations from fellow PPK-ers (www.theppk.com forum). Yummy, served with some cajun baked fries, or sweet potato fries...

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F In a food processor, put the tofu, dried thyme, nutritionnal yeast, lemon juice, onion powder and some salt and pepper, to taste. Pulse until well blended (or mash until crumbled very finely).
  2. Mix the cornflakes and the breadcrumbs in a bowl. Salt to taste.
  3. Put the soymilk in a small bowl.
  4. Form 18 small patties with the tofu mix. Dip in the soymilk then roll in the cornflake crumb --
  5. Bake on a cookie sheet for 30 minutes --
  6. You can also freeze them before cooking. It will make the tofu chewier, and more nugget-y.

Reviews

(5)
Most Helpful

Yum!! Eating a giant plate of these right now! A bit heavy on the thyme for me, too, but still totally awesome! I love that you get a big crunch from the oven without frying.

jossievons March 01, 2012

No stars just yet. I want to try it one more time to give it a fair shot! Per other reviews, I cut down on thyme, but it was still waaaay too much for me. Will experiment with seasonings and report back!

somebodys_sweet_pea February 06, 2009

These were really tasty! I thought the thyme was a little overpowering, so next time I'll cut down a little, but otherwise they were delicious. I didn't freeze them beforehand either, and I think I will try that also. I had to use Multi-Grain cheerios instead of cornflakes b/c that was what I had on hand. Much better than store-bought chik'n nuggets.

VegeTara September 20, 2008

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