Chicken nuggets, but even better? These crispy nuggets are made with tofu instead of chicken (which, hey, was ranked the #1 protein source!) and dipped in a creamy tahini & vegan mayonnaise ranch. The nuggets are done in the air fryer in 20 minutes, and the crispiness is thanks to a cornflake crust. I love using a frozen (and then thawed) block of tofu to get maximum meaty texture, but this is optional. Let’s dig in!
Prep time: 15 (plus freezing/thawing, optionally)
Cook time: 18-20 minutes
Servings: 2
Ingredients
- 1 block extra-firm tofu (about 400-454g)
- 1/4 cup + 3 tbsp cornstarch
- 3 1/2-4 cups cornflakes
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning
- Pinch of salt
- 1/3 cup all-purpose flour
- 2/3 cup non-dairy milk
- Vegetable oil for air frying
Tahini Ranch
- 1/4 cup tahini
- 1/4 cup vegan mayonnaise
- 1 tbsp capers
- 1/2 tbsp Dijon mustard
- 1 tsp maple syrup
- 1/2 lemon (about 1-1 1/2 tbsp lemon juice)
- Pinch of salt
- Fresh parsley
- Fresh dill
Equipment
- Blender
- Air fryer or lined baking sheet
Instructions
- Optionally, I like using a frozen and then thawed block of tofu. This gives it the best ‘meaty’ texture. Otherwise, just use a regular extra-firm block of tofu.
- Gently squeeze out any excess water from your block of tofu. Cut into 3/4 inch thick slices, then roughly tear the slices into two-bite size nuggets (or nuggets the size of your choice!). I did about 18 nuggets from the whole block.
- Prepare three bowls: to the 1st one, add 1/4 cup cornstarch. In the second one, add 3 tbsp cornstarch, 1/3 cup flour and 2/3 cup non-dairy milk and whisk until lump-free. In the last bowl, crush cornflakes with your hands into crumbs, and add 1/2 tsp each paprika, garlic powder and Italian seasoning, as well as a pinch of salt.
- Dunk each piece of tofu first into the cornstarch, coating it well, then into the wet mixture, and finally roll and coat it with cornflake crumbs. Add it to your air fryer basket, then repeat with the remaining tofu pieces.
- Drizzle (or spray) with a bit of oil, then air fry for 18-20 minutes at 410F, flipping each piece after 10 minutes. Drizzle with a bit more oil and air fry the remaining 10 minutes.
- In the meantime, whisk together the tahini ranch. Add in chopped parsley and dill, and a bit of water if needed to thin out or reach desired consistency.
