With vegan “honey”-roasted barbecue sauce!
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This recipe is straight-up magic. It’s simple to make and tastes so so good! If you’re not a vegan, I’m pretty sure I can convince you to turn into one with these delicious nuggets. I first made these for my son’s birthday earlier this year and they got devoured at his party. They are juicy and crispy and pair so well with the vegan honey-roasted barbecue I made. Give this one a try!
Ingredient details:
- Firm Tofu – The firmer the better. I like to use extra firm tofu, freeze it for a day, and then thaw it out before using. This will make the tofu have even more of a meaty texture.
- Soy Sauce – Any kind will do.
- Pickle juice – Hear me out – this really makes the flavor. Just used some of the juice from the jar you probably have in your fridge.
- Agave – Feel free to swap for maple syrup or organic sugar. You just want a little bit of sweetner to the marinade and extra for the sauce.
- Vegetable paste – I used better than boullion vegetable broth cubes.
- Flour – I always use King Arthur, but any kind will do, even gluten free.
- Plant milk – As always, I use oatmilk, but any plant milk should work and not effect the flavor much.
- Seasonings: onion powder, garlic powder, paprika, nutritional yeast.
- Vegan mayo – I like Follow Your Heart’s Vegenaise the best, but any kind will do.
- Spicy mustard – Don’t skimp on this or use plain mustard, the spicy adds the perfect flavor for the HRBS (honey roasted barbecue sauce, the BEST sauce at chickfila).
- Barbecue sauce – Make sure to get a vegan sauce. Some barbecue sauces have honey in them which, despite the name “honey-roasted babrecue”, we don’t want honey in our sauce. 🙂
Recipe List
Ingredients:
For the nuggets:
16oz firm tofu
1/2 tsp soy sauce
1/2 cup pickle juice
2 tbsp agave
1 cube vegetable paste
1 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1/4 cup nutritional yeast
1/4 cup flour
1/4 cup plant milk
For the sauce:
1/2 cup vegan mayo
2 tbsp spicy mustard
2 tbsp agave
2 tbsp barbecue
Instructions:
- Heat oven to 400°.
- Mix the marinade for the nuggets together using soy sauce, pickle juice, agave, vegetable paste, paprika, onion and garlic powder, and nutritional yeast.
- Tear pieces of tofu into small, 1″ nugget-sized pieces.
- Soak the pieces of tofu in the marinade for 5 minutes.
- Carefully take each piece and toss into flour and then dip in plant milk quickly.
- Place each piece on a parchment paper lined baking sheet.
- Bake on 400° for 20 minutes.
- While nuggets bake, make the sauce by measuring sauce ingredients and mixing together well.
- Serve nuggets immediately from the oven with the sauce. Enjoy!
