Not-So-Chicken Nuggets

Hey guys!
As you now know, Carianne and I have been busy bees lately, but we are SO happy to be back and writing for our favorite people. It’s National Nutrition Month aka our favorite month of the year….except not really because let’s be honest, the weather in New England this time of year sucks.

Regardless, in celebration of the celebratory-worthy month, here is one of my go-to favorite “I feel like eating junk food, but don’t actually want to eat junk food and feel like s**t” recipes.” My usual option when I’m in that mood is frozen Gardein Chicken Tenders. They’re breaded in whole grain goodness, low in fat and packed with protein with easy to pronounce ingredients. But sometimes I’m too lazy to drive to the store or, I’m just straight up too broke. Let’s be real, this is a luxury item on a college budget…right up there with socks that don’t have holes in the toes and coffee from an actual coffee shop.

This recipe is super easy, quick to whip up and doesn’t require any specialty ingredients…I’m usually able to whip these up on a craving’s notice and that’s what I love about them! I thought they were similar to chicken tenders but Carianne thought they were similar to mozzarella sticks, so serve ‘em up with ketchup, marinara sauce or whatever your heart desires!

Not-So-Chicken Nuggets

Prep time: 15 minutes
Cook time: 40 minutes
Serves: 4

12 oz container firm tofu
1 cup whole wheat bread crumbs (homemade or store-bought)
¼ cup soymilk or other non-dairy milk
1 Tbsp olive oil
½ cup all purpose flour
2 Tbsp nutritional yeast
1 Tbsp Italian seasoning (or other dried herbs/spices you may have)
2 tsp garlic powder
¼ tsp black pepper
½ tsp sea salt


1.Preheat oven to 375F and grease a baking sheet.
2.Grab 3 bowls, pour flour into the first, soy milk and olive oil into the second and bread crumbs into the third.
3.Drain and rinse the tofu before pressing it gently between a tea towel or paper towels, getting any access liquid out. (Be sure not to press to hard, as it will crumble under pressure)
4.Slice the tofu into approximately ¼ inch strips.

tofu nuggets slices
5.One at a time, dredge the tofu in the flour, then dunk in the soymilk/olive oil blend, then coat in bread crumbs, patting the breading on to keep it intact.




6.Place tofu strips on the baking sheet in rows. It helps to wash the breading off your fingers every few.

7.Once the tray is filled, place in the oven to bake. Flip with a spatula (or your fingers, carefully!) every 10 minutes or so. They are done once browned and crispy on both sides, about 20-30 minutes.
8.Enjoy with ketchup, mustard or homemade sauce! I just made these for my brother and soon-to-be-sister and my brother whipped up an avocado mustard sauce….it sounds weird but it was very tasty. We also had them with purple and garnet sweet potato fries and roasted broccoli.
9.These can be reheated in the oven, or on the stovetop or even eaten cold!

tofu nuggets bite


What’s your favorite guilt-free treat?!

Happy to be back and as always Peas and Love ❤


4 thoughts on “Not-So-Chicken Nuggets

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