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Buffalo Nuggets

Watch how to make it here

These vegan buffalo nuggets made with jackfruit and tofu are a crispy, flavorful, and satisfying alternative to traditional chicken nuggets.

Notes:

  1. Store-bought buffalo sauce was used for this recipe. The brand I used was Noble Made.
  2. Canned green jackfruit in brine can be found in most grocery stores.
  3. Extra-firm tofu is ideal for this recipe because of its meaty texture.
  4. Store leftover buffalo nuggets in the fridge for up to 2 days. To reheat, air fry at 400F for 7 minutes until crispy. Coat with more buffalo sauce if desired.

Prep Time

25 min

cooking time

10 min

Servings

2

total time

35 min

Difficulty

Ingredients

1
1 14oz can green jackfruit in brine
2
1/2 block (6oz) extra firm tofu, pressed
3
1/4 cup + 1 tbsp cornstarch
4
1 tsp paprika
5
1 tsp garlic powder
6
1 tsp onion powder
7
1.5 tsp salt
8
0.5 tsp black pepper
9
4 rice paper, 22cm
10
2 tbsp oil
11
1/2 cup buffalo sauce

Cooking Instructions

1
1
Begin by pressing tofu for about 15 minutes to squeeze out moisture. Once dry, use your hands to crumble it into small pieces.
2
2
Drain the jackfruit and remove the core. Use your hands to break apart the stringy pieces.
3
3
In a bowl, combine the tofu, jackfruit, cornstarch, paprika, garlic and onion powder, salt, and black pepper.
4
4
Use a scissor to cut the rice paper into 4 equal quarters, there should be about 16 pieces total. Dip one piece of rice paper in room temperature water. Lay the rice paper flat on a plate. Scoop out about 1.5 tbsp of the mixture and mold it into a shape of a nugget. Place the nugget in the center of the rice paper. Lift the edges of the softened rice paper and tightly seal the nugget. Repeat until all the mixture and rice paper have been used.
5
5
Preheat the air fryer at 400F. Lightly dust the nuggets with 1 tbsp of cornstarch on both sides. Air fry the nuggets for at least 10 minutes or up until 13 minutes for extra crispiness.
6
6
Coat the nuggets with buffalo sauce. Enjoy with ranch sauce and fresh celery or cucumbers.
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ABOUT AUTHOR
Hi, I'm Tiff!

Tiff Loves Tofu is a blog all about simple and delicious plant-based recipes, largely influenced by my culture and life experiences. I hope to show people that cooking wholesome, vibrant plant-based meals is not only easy but it is loads of fun. So, let’s get cooking!

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