I have a confession to make….
I love (d) Chick-fil-A. I know I know! It’s not healthy, it’s not good for the environment and it’s definitely not good for our social climate. But there’s something about this that I crave, often intensely, until I’ve satiated what could have been a brisk but shameful dip, let’s face it, of hateful junk food.
Except when I say lively, I mean we would be sitting in a row, in the middle of one of the busiest streets in our city, behind 40 other cars doing the same thing. Or and I once, before exposure to gay hatred, considered franchising one of those places and putting it downtown (full of 9 to 5 people rushing to work, no other Chick-fil-A’s around for miles), authentic dreams of diving into a sea of coins, Scrooge de ‘style Scrooge.
But nowadays, we’re quite aware of where and what we eat, trying to avoid a lot of meat, especially highly processed factory-raised meat with multiple Heidi Montag injections, and only spend our money on companies whose values don’t. . are totally at odds with what we think is right and acceptable in this life. Sometimes we falter, but most of the time we stick with it pretty much. So what to do when the Chick-fil-A craving strikes?
Chick-fil-A tofu nuggets, folks. Chick-fil-A tofu nuggets. With vegan “honey” mustard sauce. sauce.
I took a few Chick-fil-A imitation nugget recipes and basically converted them to a deep-fried tofu recipe, complete with an enhanced sugary breading and pickle juice marinade. We were both blown away by how well they turned out, how similar to the addictive little kibble we crave so guiltily! The breading is crunchy and flavorful without being too heavy, the torn tofu is just as flavorful and rich in seasoning thanks to the pickled brine, and the tearing leaves bites not so perfectly cut into cubes that they immediately seem “chicken-free”.
Honey mustard sauce is just like I remember honey mustard sauce, really only substituting vegan mayonnaise for mayonnaise and agave nectar for honey. Because really, what is a gravy-free chicken nugget to soak your nuggets in?
Even better, these come together quickly and without much oil, making them much healthier than the originals. And guess what, none of your money will go towards the “questionable donations” that made Chick-fil-A known for more than his sadly delicious bites. In that regard, you can feel even better by swapping chicken for tofu and a quick trip to that infamous venue for a delicious fast food-inspired spread at home.
Marinate the tofu: Cut it into bite-sized pieces and place in a medium bowl. Pour over the pickle juice and leave to marinate for 25 minutes.
Meanwhile, prepare your breading. Whisk all the ingredients of the breading together, except the oil.
Meanwhile, prepare your honey mustard. Mix all the ingredients together, taste and adjust the toppings, then refrigerate until ready to serve.
Once the tofu is marinated, drain it well and then pour it into the breading to coat it. Pour a thin layer of oil into a large skillet and heat over medium-high heat. Fry the “nuggets” in a single layer, in batches if necessary, without piling them up. Turn them regularly enough to brown them on all sides. When the breading is golden brown, remove it from the pan with a slotted spoon and drain it on a plate lined with absorbent paper or brown paper bags.
Serve with honey mustard sauce.
Serving: 4g, Calories: 378kcal, Carbohydrates: 50g, Protein: 9g, Fat: 15g, Saturated fats: 2g, Sodium: 2339mg, Potassium: 175mg, Fiber: 1g, Sugar: 10g, Vitamin A: 123IU, C vitamin: 1mg, Soccer: 35mg, Iron: 2mg, Net carbohydrates: 49g
The number of total portions displayed is approximate. Actual number of servings wit will depend on the portion size you prefer.
The nutrition facts shown are general guidelines and reflect the information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on the specific brands and types of ingredients used.
To determine the weight of a serving, prepare the recipe as indicated. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. The result will be the weight of one serving.