Tofu McNuggets with Spicy BBQ Dip (Vegan Nuggets Recipe)
5 from 4 votes
No animals were harmed in the making of these nuggets! Made with a few basic ingredients, these nuggets are so enjoyable to snack on (and are kid-friendly too!). These can be baked and made gluten-free as well. If you’re looking to prepare these beforehand, then you can also cook and then freeze them for when you're craving some nuggets!
Place all the sauce ingredients in a saucepan. Leave to simmer over medium heat. Mix well.Meanwhile, mix together the corn starch and the water. Set aside.
Once it boils, lower the heat and then add in the cornstarch slurry. Continue to mix until the sauce thickens. Feel free to adjust seasonings based on desired taste. Turn off heat.Storage: Let cool then transfer to an air-tight container. This sauce can be kept in the refrigerator for up to 1 month.
Place all the nugget mixture ingredients (flour, milk, oil, baking powder) in a bowl and then mix until smooth. Set aside.
Peel the potato and then finely shred. I used a grater for this. Squeeze out excess liquid and let the potato shreds sit on a strainer while you prepare the rest of the ingredients. Note that the potato will naturally turn light brown when exposed to the air.
Drain excess liquid from the tofu.
Mash tofu into small bits (until it resembles crumbles) using a fork or your hands. Wrap the tofu in a cheese cloth or any kitchen cloth and then squeeze out the excess liquid. It is essential to squeeze out the excess liquid to prevent the mixture from being too wet! Transfer to a bowl. You may also refer to the photos above to give you an idea.
Process the oats until a fine flour has formed.
Place all the ingredients (tofu, potato, processed oat/almond flour, salt, pepper, soy sauce, and nugget mixture) in a bowl.
Mix everything together until well combined.
Test out the mixture: Scoop some of the mixture and shape into a bowl and into your shape of choice. It should hold up well. If the mixture is a bit too wet and doesn't hold up well/easily falls apart, feel free to add 1-2 tbsp more flour to absorb excess moisture from the potatoes/tofu to have a firmer mixture.
Shape the mixture into nuggets. Feel free to get creative with your shapes!
Cooking the Nuggets
If baking, heat an oven to 350F/180C.
If frying, heat a frying pan and add in some neutral oil enough to submerge the nuggets.
If baking, place nuggets on a lined baking tray. Brush nuggets with some oil and then bake for 40-45 minutes until golden brown, flip halfway through cooking.
If frying, place the nuggets in the pan once the oil is hot. They should immediately sizzle.
Fry for 7-8 minutes over medium heat until golden brown on each side.
Enjoy while hot with some spicy barbecue sauce (recipe below) or your favourite dipping sauce!
Make-ahead, Storage, and Freezing Tips for Nuggets:
Cook all the nuggets beforehand. You can freeze them in a freezer-safe container.Reheat from frozen: You can place yours in an oven toaster and heat for 10-12 minutes at 350F until crispy!
Feel free to use other flour of choice. The flour here is for binding so any would work well. I do find that oat flour/almond flour adds a little bit more texture compared to regular all purpose flour so I preferred to use oat flour instead.
Add more flour, if needed:Scoop some of the mixture and shape into a bowl and into your shape of choice. It should hold up well. If the mixture is a bit too wet and doesn't hold up well/easily falls apart, feel free to add 1-2 tbsp more flour to absorb excess moisture from the potatoes/tofu to have a firmer mixture.