Mcnuggies Recipe

1. Prepare tofu

Wrap the firm tofu in clean kitchen towels or paper towels and press for 15–30 minutes to remove excess moisture. Crumble the pressed tofu into a bowl by hand or pulse 3–4 times in a food processor until it reaches a coarse, slightly sticky texture (you want some chunkiness so nuggets hold shape).

2. Make nugget mixture

To the crumbled tofu, add chickpea flour, plant milk, nutritional yeast, garlic powder, onion powder, smoked paprika, salt, black pepper, soy sauce (or tamari), and maple syrup (if using). Mix thoroughly with a spoon until the mixture binds when pressed together. If it's too dry, add up to 1 tablespoon extra plant milk; if too wet, add 1–2 teaspoons chickpea flour.

3. Shape nuggets

Divide the mixture into 4 even portions. Using lightly oiled hands, press and shape each portion into a compact nugget (about 2.5–3 inches long or palm-sized). Place shaped nuggets on a parchment-lined tray while you prepare the breading station.

4. Breading station and coating

Set up three shallow bowls: 1) flour, 2) batter (mix 1/2 cup flour with 1/4 cup water to make a smooth slightly thick batter; season with a pinch of salt), 3) panko breadcrumbs (1 cup + 1/2 cup reserved). First dredge a nugget lightly in flour, shaking off excess. Dip into the batter to coat evenly, then press into panko breadcrumbs so edges are well coated. Repeat for all 4 nuggets. For extra crunch, double-dip: after first panko coat, dip briefly again in batter and re-coat with panko.

5. Cook the nuggets

Heat a nonstick skillet over medium heat and add 1 tablespoon olive oil. When oil shimmers, add nuggets (do not overcrowd; work in one batch). Cook 3–4 minutes per side, turning carefully with a spatula, until each side is golden brown and crust is crisp. Alternatively, bake at 425°F (220°C) on a lightly oiled sheet for 15–18 minutes, flipping halfway, until golden and firm. For a crisper finish, broil 1–2 minutes at the end watching closely.

6. Finish

Transfer cooked nuggets to a wire rack or paper towel-lined plate. Let rest 2 minutes to firm up. Taste and adjust seasoning with a light sprinkle of salt if needed.

7. Prepare cucumbers: wash and slice cucumber into 1/4-inch rounds and place in a small bowl. Toss with a tiny pinch of salt, a squeeze of 1/4 lemon, and 1 teaspoon olive oil. Set aside chilled.

8. Prepare broccoli: bring a small pot of salted water to a boil. Blanch the broccoli florets for 1 to 1.5 minutes until bright green and just tender. Immediately transfer to an ice bath (or cold water) to stop cooking and preserve color. Drain thoroughly and season with a pinch of salt and black pepper to taste. Optionally toss with a few drops of lemon juice.

9. Whisk together vegan mayo, sriracha, lemon juice, and maple syrup until smooth. Taste and adjust heat or sweetness. Serve in a small ramekin alongside the nuggets.

10. Arrange 4 vegan nuggets on the plate with the cucumber rounds and blanched broccoli. Add the dipping sauce ramekin. Serve warm.