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Rugga Buffalo Nuggets with Buffalo Sauce & Vegan Blue Cheese-style Dipping Sauce

Yields1 Serving

Fry_Game Day Nuggets

Buffalo Sauce
 ½ C (125 ml) Tabasco® sauce
 ½ C (125 ml) vegan butter
 1 tsp (5 ml) soy sauce
 1 tsp (5 ml) garlic powder
Blue Cheese-style Dipping Sauce
 1 C (250 ml) vegan mayonnaise
 2 Tbsp (30 ml) white vinegar
 2 Tbsp (30 ml) nutritional yeast
 1 Tbsp (15 ml) Dijon mustard
 1 tsp (5 ml) garlic powder
 100 g firm tofu, crumbled
 1 Tbsp (15 ml) chopped chives
 Juice and zest of 1 small lemon
 Salt and pepper
Chicken-Style Nuggets & Garnish
 2 boxes Fry’s Chicken-style Nuggets OR Rice Protein and Chia Nuggets, cooked according to the package instructions
 2 limes, quartered
 2-3 large celery sticks, julienned/cut into smaller pieces
Buffalo Sauce

Mix all the ingredients for the Buffalo sauce together in a small sauce pot and place it over medium heat. Bring to a boil then remove from the heat and allow to cool.

Blue Cheese-style Dipping Sauce

Mix all the ingredients, except for the tofu, together in a medium bowl and whisk to combine. Season to taste and then add in the crumbled tofu. Mix to combine.

Serve the Chicken-style Nuggets warm with crunchy celery sticks, buffalo and blue cheese dipping sauces, and limes for squeezing. Tuck in!

Nutrition Facts

Serving Size 4