Air Fryer Plant-Based Chicken in a Basket

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Heya gang, Today we have an extra special recipe for you, it's our air fryer vegan chicken in a basket...mad! Yes, you read that correctly, we've turned the humble tofu into a super crispy, super "meaty" protein packed nugget which we actually can't believe isn't meat. And just for you guys we have two exclusive recipes that pair perfectly with your nuggets. We have a super quick chipotle mayo and our madman peas which we know you're gonna love. Happy Cooking!

Start cooking ➞




For the nuggets

<item-todo-done>1 tbsp white miso paste<item-todo-done><item-todo-done>2 tbsp caper brine<item-todo-done><item-todo-done>1 tsp salt<item-todo-done><item-todo-done>1 tsp pepper<item-todo-done><item-todo-done>450g extra firm tofu<item-todo-done><item-todo-done>150g plant-based milk<item-todo-done><item-todo-done>100g plain flour<item-todo-done><item-todo-done>100g panko breadcrumbs<item-todo-done><item-todo-done>50g plant-based chicken seasoning<item-todo-done><item-todo-done>2 lemons large<item-todo-done><item-todo-done>1 Bosh! panko breadcrumbs<item-todo-done>

For the chips

<item-todo-done> Large handful of pine nuts or mixed seeds <item-todo-done><item-todo-done>700g large baking potato - (Maris pipers work well)<item-todo-done>

For the chipotle mayo

<item-todo-done>2 tbsp finely chopped mint<item-todo-done><item-todo-done>150g plant-based mayonnaise<item-todo-done><item-todo-done>2 tsp chipotle paste<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done>1 Juice of 1 lemon<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done> Juice of 1 lemon<item-todo-done>

For the madman peas

<item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>1 tbsp chopped parsley<item-todo-done><item-todo-done>2 red chillies finely chopped<item-todo-done>

Before you start

Tofu press | Air fryer | Stick blender

Prepare the nuggets

  • Press the tofu in a tofu press (or wrap it in a clean kitchen towel and place a heavy weight on top to gently squeeze out the liquid)
  • Cut the tofu into 6 even pieces, then cut each piece in half to make 12 nugget-side pieces
  • Cut even diagonal slits into the tofu slices, being careful not to cut all the way through the block (this will improve the bite and flavour of the nuggets

Marinade the nuggets

  • If using the BOSH! Breadcrumbs, open all the packs and pour the flour and spice mix into a small bowl, otherwise, measure out your own plain flour and chicken seasoning to a small bowl
  • Add the miso paste, plant-based milk, caper brine, salt, pepper and lemon juice to the bowl and whisk well make a marinade (a pasta bowl would be ideal)
  • Place the tofu chunks in the bowl cut side down and coat well, then leave to marinate for as long as possible

Prepare and cook the chips

  • Wash and evenly cut the potatoes into ½ cm thick chips (no bigger, they need to be thin to cook in time)
  • Place the chips in a colander and rinse them under cold water to get rid of the starch
  • Pat the chips with kitchen roll to lightly dry
  • Put the chips in the air fryer and set to 140°C, and cook for 15 minutes until they’re soft and beginning to colour (The time might vary depending on the size of your frying basket)
  • When done, take the chips out of the air fryer and set to one side on a plate
  • Add the Panko breadcrumbs (from the pack or your own) to another bowl
  • One by one, take the marinated tofu chunks out of the bowl, and put into the panko breadcrumbs
  • Use a clean spoon to toss the tofu in the breadcrumbs, making sure they’re completely covered, then remove and place in the air fryer tray
  • Repeat with all remaining tofu chunks, ensuring there are gaps between all the nuggets in the air fryer tray
  • Set the air fryer to 180°C and add a thin layer of vegetable oil to the bottom of the basket
  • Cook for 12-15 minutes until crisp and golden

Meanwhile, make the chipotle mayo

  • Add all the ingredients to a small bowl and stir vigorously until well mixed

Then, make the madman peas

  • Finely chop the chilli, parsley and mint
  • Cook the peas in salted water for 3 minutes
  • Drain
  • Put a third of the peas in another bowl and mash them with a fork or potato masher
  • Heat the oil in a pan and add the chilli, parsley and mint
  • Stir in the whole and mashed peas, season well and stir well
  • Add more mint or parsley to taste

Heat everything through and serve

  • Open the fryer and add the chips, just sprinkle them on top of the nuggets
  • Set the fryer to 200°C and cook for 5 minutes to warm up (you may want to add a little drizzle of oil at this point to help them crisp)
  • Plate everything up and serve immediately
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