Vegan Chicken and Waffles

Step 1

Preheat oven to 400ºF. Lightly grease a baking sheet.

Step 2

To a small bowl, add flax and water; stir. Set aside for 5 minutes.

Step 3

Add broth to a medium bowl. Tear tofu into nugget pieces about 1.5-2 inches wide and place in broth. Marinade for 10 minutes.

Step 4

In a medium bowl, add oat flour, lightly blended oats, cornstarch, paprika, garlic powder, onion powder, pepper, and cayenne. Stir to combine.

Step 5

With each tofu nugget piece, dip into flax mixture to lightly coat, then dip into oat mixture to coat the entire nugget. Place on baking sheet. Repeat until all nuggets are coated.

Step 6

To make the nuggets extra crispy, lightly spray with cooking spray.

Step 7

Bake for 30 minutes, flip, then bake for 30 minutes.

Step 8

While nuggets are cooking, prepare the waffles. Lightly grease waffle maker and preheat.

Step 9

To a small bowl, add flax and water; stir. Set aside for 5 minutes.

Step 10

To a small bowl, add non-dairy milk and vinegar; stir. Set aside for 5 minutes.

Step 11

In a medium bowl, add oat flour, oats, cornstarch, baking powder, salt, and cinnamon. Stir to combine. Add oil, maple syrup, flax mixture, and non-dairy milk mixture. Stir to combine dry and wet ingredients until just combined. Let batter sit for 5 minutes.

Step 12

Add 1/2 cup of batter to the center of waffle maker. Cook for 5 minutes. Repeat until all batter is used up.

Step 13

Top waffles with tofu nuggets and maple syrup.