Souful Bites: Delightful Vegan Fish Nuggets

 Hey there! Welcome back to my kitchen.  I'm Wandra.  I've been plant-based for 10 years.  In my kitchen I dish up soulful flavors and plant-powered goodness that'll make your taste buds dance with joy. Today, we're diving into some Vegan Fish  Nuggets—a crave-worthy creation that's sure to satisfy your cravings and leave you coming back for more! These nuggets are made with nothing more than tofu! So, if you are unfamiliar with tofu, you make it taste like whatever you want.  It's all in the seasonings.  You will need a block of extra firm tofu. These Vegan Fish Nuggets are a nod to the nostalgia of childhood favorites, reimagined with love and creativity. Whether you're a longtime vegan or just curious to try something new, these nuggets are bound to become a staple in your kitchen rotation.  So, grab your apron and let's get cooking!


**Ingredients:**                   (**Cook Time:**  - Frying: Approximately 10-15 minutes
                                                                                        - Baking: Approximately 20-25 minutes)

- 1 block of extra-firm tofu
- 1 cup chickpea flour
- 1 cup panko breadcrumbs
- 2 tablespoons nutritional yeast
- 1 tablespoon Old Bay seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kelp powder, or nori flakes (for seafood flavor)
- Salt and pepper to taste
- 1 cup unsweetened plant-based milk (such as almond or soy)
- 1 tablespoon apple cider vinegar
- Cooking oil for frying
- Lemon wedges for serving
- Optional: tartar sauce or vegan mayo for dipping

**Instructions:**

1. **Prep the Tofu "Fish":**
   - Begin by pressing the tofu to remove excess moisture. Once pressed, slice the tofu into bite-sized nuggets, resembling fish sticks or nuggets.

2. **Set Up Your Breading Station:**
   - In three separate bowls, prepare your breading station. In the first bowl, mix chickpea flour with Old Bay seasoning, garlic powder, onion powder, smoked paprika, kelp powder, nutritional yeast, salt, and pepper. In the second bowl, pour plant-based milk and apple cider vinegar, whisking to combine. In the third bowl, place panko breadcrumbs.

3. **Bread the Nuggets:**
   - Dip each tofu nugget into the chickpea flour mixture, ensuring it's fully coated. Then, dip it into the plant-based milk mixture, followed by the panko breadcrumbs, pressing gently to adhere the breadcrumbs to the tofu.

4. **Fry or Bake 'Em Up:**
   - **Frying Option:** Heat cooking oil in a skillet over medium-high heat. Once hot, carefully place the breaded tofu nuggets into the skillet, cooking for 3-4 minutes on each side until golden brown and crispy. Be sure not to overcrowd the skillet, frying in batches if necessary.


   - **Baking Option:** Preheat your oven to 400°F (200°C). Place the breaded tofu nuggets on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway through, until the nuggets are golden and crispy.

5. **Serve and Enjoy:**
   - Once cooked to crispy perfection, transfer the vegan fish nuggets to a paper towel-lined plate to drain any excess oil. Serve hot with lemon wedges on the side for a zesty kick. For an extra flavor boost, dip your nuggets in tartar sauce or vegan mayo. Enjoy the soulful goodness of these babies! Happy eating.  Until next time!☮



Comments

Popular posts from this blog

Vegan Thai Cashew Stir-fry with Tofu

Triangular Temptation: Vegan Baked BBQ Tofu, with Baked Sweet Potato, and Roasted Broccoli Extravaganza!

Coastal Delight: Vegan Cauliflower Fish Tacos