A delightful vegan twist on classic chicken nuggets, these crispy tofu nuggets are packed with flavor and perfect for any meal.
Preheat your oven to 375°F and line a baking sheet with parchment paper.
Lining the baking sheet with parchment paper prevents sticking and makes cleanup easier.
In a food processor, combine the tofu, dried thyme, nutritional yeast, lemon juice, onion powder, and a pinch of salt and pepper. Blend until smooth.
Ensure the tofu mixture is well blended for a consistent texture.
In a mixing bowl, combine the panko breadcrumbs and crushed cornflakes. Season with a pinch of salt.
Crush the cornflakes finely for an even coating.
Pour the soymilk into a small bowl.
Using unsweetened soymilk ensures the flavor remains savory.
Form small nugget shapes from the tofu mixture. Dip each nugget into the soymilk and then coat with the breadcrumb mixture.
Press the coating gently onto the nuggets to ensure it sticks well.
Place the coated nuggets on the prepared baking sheet and bake for 25 minutes, flipping halfway through.
Flipping the nuggets ensures even baking on both sides.
Serve the nuggets warm with your favorite dipping sauce.
Pair with a tangy barbecue sauce or a creamy vegan ranch for a delightful experience.
