Easy Popcorn Tofu Recipe
These popcorn tofu nuggets are a good alternative to chicken. The unique preparation method involves a brining process in zesty pickle juice, imparting a burst of flavor and tenderness to the tofu. Once marinated, the tofu is coated in a seasoned pancake mix that adds a delightful crunch when fried to golden perfection. The result is a taste reminiscent of the popular Chick-Fil-A nuggets, making these popcorn tofu nuggets a flavorful and cruelty-free option for those seeking a plant-based twist on a classic favorite.
Popcorn Tofu Recipe
This popcorn tofu is a good solution for those times that you want some Chick-Fil-A chicken nuggets but want to eat compassionately.
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Servings: 4
Calories: 272kcal
Ingredients
- 8 ounces Tofu drained
- 2 cups peanut oil
Breading
- 2 cups dry pancake mix
- ¼ cup powdered sugar
- 2 tsp paprika
- 1 tsp pepper
- 1 ½ tsp salt
- ½ tsp cayenne pepper
- ½ tsp garlic powder
- 1 tsp basil
Brine
- Pickle Juice
Instructions
- Soak tofu in pickle juice and place in the refrigerator for at least 2 hours.
- Combine all of the dry ingredients in a large container and set aside.
- When it is time to fry, place peanut or vegetable oil in a large skillet and heat the oil to 350 degrees.
- Drain the tofu and coat each piece with dry batter.
- Fry for approximately 4-6 minutes until golden brown and cooked thoroughly.
Nutrition
Calories: 272kcal | Carbohydrates: 28g | Protein: 10g | Saturated Fat: 2g | Cholesterol: 46mg | Sodium: 1203mg | Fiber: 2g | Sugar: 7g
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Be sure to come back and tell us how your tofu nuggets turned out!
Sorry to say we made this last night and we were disappointed. Not only did they not taste great, the quantities were WAY off. I was left with close to one and three quarter cups of dry ingredients left over after coating the tofu thoroughly, despite using twice the quantity of tofu recommended. There was just so much waste.
I ended up doubling the flavour ingredients (paprika, cayenne, basil, etc) as the first few pieces that we tested were flavorless.
I think there is some potential in this but we had to do a lot of tweaking of the recipe to make it work. I think the pickle juice does add a lot to the flavour.
Thanks for stopping by and dropping a comment. I am sorry that it did not work out for you. I will take your comment into consideration when I remake this recipe.
Sweet or dill pickle juice?
Dill
Should you cut up the tofu before you marinate it?
Definitely.
The best method I found for making tofu have a meaty texture is to rinse it good, no draining needed, freeze it, then boil it. You can boil it with seasonings for extra flavor or freeze it with your seasoning if you prepAre ahead of time…
Thanks, Jere.
Recently a started to drained my tofu before I cook it, it make all the diffrence! Texture is a lot better and taking the water out also help the tofu to absorb flavours! (Sorry for my english) I suggest you to go take a look on youtube!
Looks yummy. I always use firm tofu when I make “chicken” nuggets.
I hate tofu, but if you can tell me I can make it taste like CFA, I’m all over it. I just have to have CFA sauce. Makes everything better!
I’ve never eaten tofu (my hubby has and loves it) before, but would definitely give it a try… especially with the Chick-fil-A batter! 🙂
To me, Tofu is tasteless, so it absorbs flavors. It looks delicious
What a great alternative to chicken. I enjoy tofu every now and then. Did you use firm or extra firm?
I used extra firm. I served it to some guests who had been like me and had not really eaten tofu previously. They liked the batter. One commented that the tofu had an omelette-like texture inside. (Is that normal?)