Chickenless Nuggets

Let's Cook

Ingredients

4 servings
  • 16 ounces rinse and drain Garbanzo Beans (Chick Peas), Canned
  • ½ ounces Tofu, Firm
  • 1 tablespoon olive oil #1
  • 1 ½ tablespoons Soy Sauce
  • ¾ cups Bread Crumbs
  • ½ teaspoons Thyme, Dried
  • ¾ teaspoons Garlic Powder
  • ½ teaspoons Onion Powder
  • ½ teaspoons Salt
  • ¼ teaspoons Black Pepper
  • 2 tablespoons olive oil #2
  • 4 tablespoons Ketchup (serving day)

Freezer Containers

Supplies

  • Baking Sheets

Directions

In a bowl, mash beans, tofu, olive oil # 1, and soy sauce. On a large plate, combine breadcrumbs, thyme, garlic powder, onion powder, salt, and pepper. Divide bean mixture into indicated number of nuggets. Cover in breadcrumb mixture. Heat oil #2 over medium heat in a pan. Cook nuggets until cooked through and golden, about 10 minutes per side. Serve with ketchup.

Freezing Directions

In a bowl, mash beans, tofu, olive oil # 1, and soy sauce. On a large plate, combine breadcrumbs, thyme, garlic powder, onion powder, salt, and pepper. Divide bean mixture into indicated number of nuggets. Cover in breadcrumb mixture. Heat oil #2 over medium heat in a pan. Cook nuggets until cooked through and golden, about 10 minutes per side. Place on a baking sheet and flash freeze. Divide among indicated number of gallon freezer bags, label, and freeze.

Serving Day Directions

Bake at 375 degrees for 5-10 minutes. Serve with ketchup.

Nutritional Information

Not Available

About This Recipe

Crispy beans and tofu make the perfect vegetarian nuggets approved by everyone in the family.

Meet The Cook

Regan first discovered freezer cooking the summer after her first year of law school, when she was a single mom to her then one year old.  Although short on time, she wanted to make sure she and her daughter were able to begin the tradition of eating healthy dinners together each night. In her free time, Regan enjoys spending time with her family, being outside, and reading.

Published:

OAMM Cook Regan

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