Ingredients for Marie's Chikin Nuggets
- 1 block (14 oz) extra-firm tofu
- 1 teaspoon dried thyme
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon onion powder
- 1/4 cup soy milk
- 1 cup crushed cornflakes
- 1/2 cup breadcrumbs
- 3/4 teaspoon salt, 1/4 teaspoon black pepper
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Marie's Chikin Nuggets? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Marie's Chikin Nuggets
- Preheat oven to 350°F (175°C).
- In a food processor, combine 1 block (14 oz) firm or extra-firm tofu, 1 teaspoon dried thyme, 2 tablespoons nutritional yeast, 1 tablespoon lemon juice, 1 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Pulse until well blended but not completely smooth.
- In a separate bowl, combine 1 cup crushed cornflakes and 1/2 cup breadcrumbs.
- Add 1/4 teaspoon salt to the cornflake-breadcrumb mixture and stir.
- Pour 1/4 cup soy milk into a small shallow bowl.
- Form the tofu mixture into 18 small patties (approximately 1.5 inches in diameter).
- Dip each patty into the soy milk, then dredge in the cornflake-breadcrumb mixture, ensuring they are fully coated.
- Arrange the nuggets on a baking sheet lined with parchment paper.
- Bake for 30-35 minutes, or until golden brown and crispy, flipping halfway through.
- For chewier nuggets, freeze the unbaked patties for at least 30 minutes before baking. This helps retain moisture.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
2g
Fat
0g
Carbs
0g