What are Tofu McNuggets with Spicy BBQ made of?

Tofu McNuggets with Spicy BBQ are made using a blend of mashed extra firm tofu, shredded potatoes, oat or almond flour, and savory seasonings. They’re coated in a simple vegan batter, shaped into nuggets, and baked or fried to golden perfection. The spicy BBQ dipping sauce is crafted from tomato paste, soy sauce, maple syrup, and sriracha for that sweet-heat balance.

Is spicy BBQ sauce vegan-friendly in this recipe?

Absolutely. The BBQ sauce for Tofu McNuggets with Spicy BBQ contains no animal products—just bold plant-based ingredients like tomato paste, vinegar, soy sauce, and maple syrup. It’s both vegan and gluten-free when you use tamari.

Can I air-fry Tofu McNuggets with Spicy BBQ instead of baking or frying?

Yes! Air-frying is a fantastic third option that delivers crispy nuggets with less oil. Just place your Tofu McNuggets with Spicy BBQ in a preheated air fryer at 375°F for 7–9 minutes, flipping halfway for even browning.

Are Tofu McNuggets with Spicy BBQ healthy?

Compared to traditional chicken nuggets, Tofu McNuggets with Spicy BBQ are significantly healthier. They contain no cholesterol, less saturated fat, and are made from whole ingredients like tofu, oats, and potatoes. They're high in plant-based protein and can be adjusted to fit gluten-free or low-sodium diets.

How long can I store Tofu McNuggets with Spicy BBQ?

You can store cooked Tofu McNuggets with Spicy BBQ in the refrigerator for up to 5 days. For long-term storage, freeze them after cooking and enjoy within 2 months. The spicy BBQ sauce can also be refrigerated for up to one month.

What makes this recipe for Tofu McNuggets with Spicy BBQ unique?

It’s the combination of nostalgic comfort and modern nutrition. These nuggets mimic the texture and satisfaction of fast-food McNuggets while being 100% plant-based and made from clean ingredients. The spicy BBQ sauce is bold and sticky—perfect for dipping, drizzling, or smothering.

Tofu McNuggets with Spicy BBQ – 7-Minute Air Fryer Magic

Tofu McNuggets with Spicy BBQ – Easy, Crispy, and Addictively Good

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Author: Maria
Prep Time: 15 minutes
Cook Time: 40 minutes (baking) or 15 minutes (frying)
Total Time: 1 hour 10 minutes
Yield: ≈30 nuggets
Category: Appetizer, Snack
Method: Bake or fry, stovetop dip
Cuisine: American-style, Vegan
Diet: Vegan

Description

Crispy, golden tofu “McNuggets” served with a zesty, spicy barbecue dipping sauce—a vegan take on a nostalgic fast-food favorite.

Ingredients

Nugget Mixture: 1/4 cup + 2 Tbsp soy milk, 1/4 cup all-purpose flour (or buckwheat for GF), 1 tsp olive oil, 2 tsp baking powder
Tofu Nuggets: 1 medium russet or Yukon potato (≈1 cup shredded, ≈300 g), 1 block (≈400 g) extra-firm tofu, 1/2 cup rolled oats (processed to oat flour; substitute almond flour), 1 tsp salt, 1/4 tsp ground pepper, 1 tsp soy sauce, neutral oil for baking/frying
Spicy BBQ Dip (makes ~1/2 cup): 1/3 cup water, 1 Tbsp soy sauce (or tamari), 1 1/2 Tbsp tomato paste, 1 1/2 Tbsp maple syrup, 1 tsp apple cider vinegar, 2 tsp sriracha (or hot sauce), 1 Tbsp cornstarch + 2 Tbsp water (slurry)

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Instructions

Make BBQ dip: combine water, soy sauce, tomato paste, maple syrup, vinegar, sriracha in saucepan; bring to simmer. Stir in cornstarch slurry; cook until thickened; set aside. :contentReference[oaicite:0]{index=0}
Mix nugget binder: whisk soy milk, flour, olive oil, and baking powder until smooth; set aside. :contentReference[oaicite:1]{index=1}
Prep potato and tofu: shred potato, squeeze out liquid; drain and crumble tofu, squeeze dry. :contentReference[oaicite:2]{index=2}
Process oats to flour. :contentReference[oaicite:3]{index=3}
Combine shredded potato, tofu, oat flour, salt, pepper, soy sauce, and nugget mixture in a bowl; mix until dough holds together. :contentReference[oaicite:4]{index=4}
Shape into nugget forms. :contentReference[oaicite:5]{index=5}
Cooking options: bake at 350 °F for 40–45 min, flipping halfway; or pan-fry in neutral oil 7–8 min, turning until golden. :contentReference[oaicite:6]{index=6}
Serve immediately with spicy BBQ dip. :contentReference[oaicite:7]{index=7}

Notes

Make gluten‑free using buckwheat flour and tamari. :contentReference[oaicite:8]{index=8}
Potato and tofu must be well-drained to avoid soggy nuggets. :contentReference[oaicite:9]{index=9}
Freeze baked/fried nuggets; reheat at 350 °F for 10–12 min to crisp. :contentReference[oaicite:10]{index=10}
Leftover dip keeps up to 1 month refrigerated. :contentReference[oaicite:11]{index=11}

Nutrition

Serving Size: 1 nugget
Calories: 23 kcal
Sugar: 1 g
Sodium: 166 mg
Fat: 1 g
Saturated Fat: 1 g
Unsaturated Fat: 1 g
Trans Fat: 0 g
Carbohydrates: 3 g
Fiber: 1 g
Protein: 1 g
Cholesterol: 0 mg

Find it online: https://cooktune.com/tofu-mcnuggets-with-spicy-bbq/