Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Danielle
Chicken NuggetsIngredients (use vegan versions): tofu (your favorite firm variety)
box of shake n bake (you have to find some that is vegan)
vegan mayonnaise
salt
pepper
Lawrys season salt
Directions:Cut the tofu into 1 to 1.5 inch cubes. Put some Nayonaise in a bowl and stir it up so its relatively soupy. Open up your shake n bake box and put the mix in a plastic bag. Dip a cube of tofu in the Nayonaise on each side. Drop the cube in the bag and...shake it up. Do this for each cube of tofu. Put them on a baking sheet and sprinkle with salt, pepper, and season salt. Bake at 350 degrees for about 15 minutes.
I love this recipe, its like eating really juicy chicken. I know it seems odd to purchase chicken flavor shake n bake, but you can find it without ANY animal ingredients at all!! My roommate dips them it ketchup, but I like it plain.
Enjoy!
Serves: 4
Preparation time: 10 min.
This is deeelicious! I used Nayonnaise brand. The great thing about using nayonnaise is that it keeps the nuggets nice and tender instead of too chewy. Thanks for the recipe!
Archived comment by: lynn
I have a recipe for mock chicken...but it involves freezing the tofu... It gives it a very shocking chicken taste..you should try it this way!
Archived comment by: diana
Doesnt Lawrys use refined vegan sugar?
Archived comment by: andrew
this is the easiest, most fun tofu recipe ever! i have recommended it twice now - one friend called it the guilty pleasure I've been waiting for - except its not so guilty!
Archived comment by: tam
These are awesome! I was really surprised! Even my carnivorous hubby thought they tasted like chicken! I think I will try the freezing technique, thanks for the suggestion!
Archived comment by: kelli
This is an excellent recipe! I'm just starting the vegetarian path and have a hubby who is dragging his heels through it. I made this and he loved it, in fact he didn't even know it wasn't chicken until I told him! I did freeze the tofu ahead of time to get it more of that meaty texture. I will be making this one often! It was easy to do, too. Kat
Archived comment by: kat
I don't know about the refined vegan sugar, but I *think* I read on the label that Lawrys contains MSG (don't take my word for this, they may have stopped). You might want to check that out.
Archived comment by: denise
I did not freeze my tofu ahead of time. I did cook the tofu much longer than called for. The tofu was still too soft. The flavor was good howe'ver, and the kids did like it. I'll try freezing the tofu next time.
Archived comment by: wendy
How about the huge sodium content of this recipe? I'm about to try it, but I will leave out the added salt. the shake-n-bake type stuff should have more than enough - I usually cut it with some wheat getm anyway
Archived comment by: buba6
Pretty good recipe, Great and Simple for finger snackin. My ony down side was using the mayo as a way to get the shake n bake on. Found it to be rather messy and wasted a good portion of batter. May try to find something else next time I make it. I used extra firm tofu as well which helped control the tofu from not breaking up and handaling it so much; it also gave it a bit more of a chewing quality (not to soft). Lawrys Seasoning has a BIG Contains NO MSG lable on the front of the bottle. Which I did not use any how since the batter was suffican't enough.
Archived comment by: feles
this will probably sound like a really silly question, but im new to all this tofu jive. When you freeze it, do you drain and press it first?
Archived comment by: miso
I chose not to freeze the tofu, since being pretty grossed out by meat, the last thing I want is to feel the texture of it.
Archived comment by: melani
I forgot to add that this recipe is DELICIOUSE!!!!!
Archived comment by: melani
this is great! i couldnt find vegan mayo so i used some veg oil instead and it worked fine. i froze the tofu first and got that nugget texture. im gonna try this on some carnivores!
Archived comment by: kimmiezinha
I had my husband pick up some shake n bake to try this recipe out last night. I was dissapointed to see that it had hydrogenated oils, because we try to stay away from those. We made it anyway with Vegenaise and they turned out good. I used tofu that had been frozen. The only thing I didn't like was that the shake n bake was overly salty for me.
Archived comment by: babysculptor
After I froze the tofu I realized I probably should have drained it first...What is the technique for freezing it? Do you drain it first and then freeze it or do you do everything (the vegan breading etc) and then freeze? I couldnt find any vegan shake n bake so I bought Jason flavored vegan breadcrumbs. I used Vegenaise and Chef Paul Prudhommes Magic Seasoning Blends Poultry Magic instead of the seasoning salt. I didn't use the extra salt and pepper. I cooked them for 30 minutes. The textures great but the vegan breading doesn't stay on that well and they don't have that much flavor. Tastes great with ketchup though!
Archived comment by: glitterMoonGdes
I just made an awesome combination of this recipe and another nugget recipe. I froze the tofu for a few weeks, thawed it in the microwave and squeezed out all the water again (did it before freezing too), covered them in vegenaise. Then I covered them in a mix of crumbled ritz vegan crackers, salt, and poultry seasoning; and fried in a frying pan with olive oil. You have to be really careful handling them because the crumbs were falling off very easily. I had to flip them over with my fingers because the spatula was taking off the crumbs...and make sure they're done cooking on one side before you flip them because the crumbs will stay on better. They were sooo good! I wrote the first time I made this recipe, saying I used Jason vegan bread crumbs...I just looked at the ingredients again today and it has L-cysteine (which I didn't know was non-vegan the first time I guess).
Archived comment by: glitterMoonGdes
To the lady who was concerned about hydrogenated oils, and the person who was concerned about salt: I have a recipe for shake-n-bake (I'm making this recipe right now, I'll write back to say how it turns out). This is (roughly) from the Tightwad Gazette book: 1 c flour ; 1 c cracker crumbs (here you can use non-hydrogenated oil and salt-free crackers, or bread crumbs from homemade bread. I'm using pretzal crumbs plus cornbread crumbs plus some corn chip crumbs) ; 1 1/2 tsp sugar (use unrefined or beet if that's a concern) ; 1 tbs salt (I didn't add any because I used pretzals and corn chip crumbs) ; 2 tsp seasonings of choice ; 1 tbs oil (again I didn't use this due to the chips) I also added 1 tsp of veggie beef broth. Mix and store in the refridge. I know that one point of this recipe is to be easy but this recipe is very simple and will save you a lot of money and time if you make it on your own, plus it saves on energy in transporting of materials which helps the environment, AND you can alter the ingredients if you dislike any particular one.
and oh my goodness this smells so delicious I can smell it from 35 ft away and a different room *BING* its done!
Archived comment by: prncessofsparta
I loved the nuggets, but my bf thought they were like biting into fat :-/ Also, my 8 yr old neice loved them and that is saying something... lol
Archived comment by: sirenes
Yum! This was very good. I used breadcrumbs and spices instead of the Shake n Bake and added some nutritional yeast.
Archived comment by: amy323
i tried this recipe the other day and was fairly happy with the results. i should have read these other comments, the suggestions of freezing, etc would have been helpful. i will make sure to try them next time around! i found that although the nuggets were nice and crispy when fresh baked, after a night in the fridge and reheated as leftovers, they were softer, but more tasty. i guess the flavors had more time to blend. good recipe, i will definitely attempt again with freezing the tofu for texture!
Archived comment by: rogue666
I love this recipe. A few suggustions though, the shake and bake has enough salt, don't add extra if you don't want it to be overly salty. Also, I'd recommend turning them over at one point. Mine were super crispy on one side.
Archived comment by: jackymarie
I finally tried them and I must admit they are delicious! I did not reheat them in the microwave, but I broiled them and they stayed crispy! Dont know if anyone tried that...
Archived comment by: lola1074
I tried the recipe and really liked it (and its really easy). I mixed in some Braggs seasoning with the Veganaise to make it more soupy, and it added a nice flavor.
Archived comment by: ms_heart
Good recipe! The tofu definitely needs to be frozen, or else as someone else said, it is like biting into fat. For those who have asked, I just freeze the tofu in the package for at least 2 days. Then thaw it out and press the water out (wrap it in paper towel, then wrap with dish towels and place something heavy on top for an hour or so). As for dipping it in Vegenaise, I just added a dollop into a sandwich bag, threw in some of the blocks of tofu, shook it up then added it to the shake and bake. Its a lot faster than dipping them in individually.
Archived comment by: fyvel
These were GREAT!!!!! If you have them with ketchup (a vegan brand) they really remind me of Tysons when I was little... I didn't have Shake n Bake so I used breadcrumbs and some seasoned salt. I mixed the Nayonaise with some horseradish mustard, and it really rocked. I made with a side of mashed potatoes and my homemade vegan gravy, and corn on the cob for a total kiddie feel! Non veg husband really liked them, too!
Archived comment by: dressingWhatever
Wonderful! I used a mix of regular and mustard Nayonnaise and frozen/thawed tofu cut into fingers...thanks for the great recipe! Deb
Archived comment by: divalop
