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Chickenless Nuggets

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Chickenless Nuggets

Regan
The Cook
4 Servings
12 Ingredients
4 Comments

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

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4 Servings
12 Ingredients
4 Comments

Ingredients

  • 16 ounces rinse and drain Garbanzo Beans (Chick Peas), Canned
  • 8 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
Serving Day Ingredients
  • 4 tablespoons Ketchup

Containers

Supplies

  • Baking Sheets
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a bowl, mash beans, tofu, olive oil # 1, and soy sauce.
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Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

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

Categories

vegetarian, vegan, winter, spring, summer, fall, egg-free, fish-free, shellfish-free, plant-based

Categories

vegetarian, vegan, winter, spring, summer, fall, egg-free, fish-free, shellfish-free, plant-based

4 Comments

Join the discussion

    1. Yes they certainly could be baked. I’d say around 375 so they still get that crunch on the outside.

  2. my family did not care for these. the flavor was fine, but they fell apart way to easily, and since i hate to waste, we ended up eating the ‘crumbled tofu’ with spoons! 😉 i wont be making this again.

    1. Kaye – So sorry this didn’t work for you. It happens to me sometimes as well, I just make sure that I make a mental note (or margin note if in a cook book) that it wasn’t a favorite.