Put the tofu, 1 cup of water, 5 tbsp of nutritional yeast, 4 tsp garlic powder, 2 tsp poultry seasoning, and 2 tsp sea salt in a food processor. Process until the mixture is smooth and creamy.
Add the vital wheat gluten to the food processor and continue to mix until a ball forms in the center.
You can either roll out the ball into a few different logs and slice each log into one-inch slices or you can keep it is ball form and make one-inch nuggets as you go.
Next, create a three-dip coating station. Each station will have a separate bowl.
Bowl 1: 1/2 cup all-purpose flour, 1 tbsp chili powder, 1 tbsp nutritional yeast, 1 tsp poultry seasoning, 1 tsp onion powder, and 1/2 tsp salt.
Bowl 2: 6 tbsp flax seeds, 1 cup of water, and sriracha or another type of hot sauce.
Bowl 3: bread crumbs, 1 tsp poultry seasoning, 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp salt, 1 tbsp chili powder, cayenne, and paprika.
Line a baking sheet with parchment paper or a Silpat mat. Dip each nugget in the flour, then the flaxseed mixture, and finally the bread crumbs. The flaxseed mixture will get thicker the longer it takes you to make the vegan chicken nuggets. You may need to add a little more water to get it to a liquid consistency again near the end.
To bake, preheat the oven to 350 F. Bake for 50-60 minutes, until the nuggets are golden brown.
The vegan chicken nuggets can be stored in the refrigerator for a few days or in the freezer for a few months.
