GET THE RECIPE!

VEGAN  CHICKEN NUGGETS

4 tbsp. Soy sauce 4 tbsp. Avocado oil 1 ⅓ cup. Water 4 tbsp. Nutritional yeast 2 tsp. Garlic powder 2 tsp. Smoked paprika

2 blocks (16 oz) Extra firm tofu

1 ¼ cups Cassava flour ¼ cup Rice flour 1 tbsp. Smoked paprika 1 tbsp. Garlic powder 1 tsp. Onion powder 1 tsp. Salt

1 tbsp Cornstarch 1 cup Almond milk unsweetened 1 tsp Apple cider vinegar

1

STEP 1

Freeze tofu in an unopened package overnight. Defrost and press for 30 min. Cut tofu block in half then each half into three slices. Cut out two heart shapes per slice. Save all the trimmings left over from cutting the tofu.

2

STEP 2

To make marinade In a large bowl combine the soy sauce, oil, water, nutritional yeast, garlic powder, and smokes paprika. Mix well, and drop in hearts. Marinate for at least 30 min.

3

STEP 3

In a large bowl combine the cassava flour, rice flour, smoked paprika, garlic powder, onion powder, and salt. Mix to combine. Set aside. In a small bowl, combine cornstarch, almond milk, and apple cider vinegar. Mix to combine.

4

STEP 4

Take three hearts at a time and drop them into the bowl with the milk mixture. Take the hearts out of the milk and place them in the bowl with the breading. Toss them with the flour several times until they are completely covered. Place on a sheet tray while you bread the other hearts.

5

STEP 5

Once all the hearts are breaded set a large- deep sauté pan to medium-high heat. Add avocado oil. Once the oil is hot or at 350°F drop in the breaded hearts. Cook 1-2 mins on each side until golden brown. Remove from oil and set on a sheet tray lined with paper towels. Let cool slightly and serve.

You can save the tofu scraps for another recipe or you can divide the marinade into two bowls and marinate them and bread them. The small pieces come out super crunchy. To bake the nuggets, place them on a sheet-tray lined with parchment paper, spray with avocado oil and bake at 375°F for 35-40 minutes.

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