Gluten-Free Vegan Nuggets

Created by Sawako, the Konnyaku Queen

Gluten Free Vegan NuggetsMakes 4 servings of about 3 nuggets each.


1 pack of firm tofu, drained and cut into 1” cubes (freeze in a covered container overnight)
1 8 oz package Skinny Shirataki Noodles Spaghetti
1 Tbsp potato starch
4 Tbsp soy flour
1 tsp sugar
1 ½ tsp salt
Dash of pepper
2 cloves garlic, finely minced (optional)
Additional soy flour for reserve for batter
Olive oil for frying

Defrost tofu: Pour boiling water over tofu; let stand until thawed about 5 - 7 minutes. Meanwhile, cut Skinny Noodles to 1” length. Remove tofu cubes from water and press out excess water. Crumble tofu by hand and mix in Skinny Noodles, and all other ingredients except soy flour reserved for batter. Knead the mixture and divide into 12- 14 nugget shapes. Dust each nugget with reserved soy flour, coating evenly. Heat olive oil in a medium sauce pan and fry nuggets 2 - 3 minutes until golden brown on each side. Serve hot.

Click package to shop Skinny Noodles Shirataki Spaghetti
Skinny Noodles Shirataki Spaghetti

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What They're Saying

  • Had my first bag of the low carb angel hair pasta. It was pretty darn good (even my picky, carb-loving boyfriend said it was good!)...Overall a great success and it was the perfect day for it to come in since the rest of the family had spaghetti, for once I didn't feel left out. Thanks so much! - Jody, Glenn Dale, MD
  • Unbelievable. These are delicious, and as a diabetic, I'm thrilled I can start eating loads of pasta again. Regular folks will love it too...guilt-free pasta. Wow. This stuff isn't exactly like regular pasta, but it's pretty darn close...Try it in soups, and with marinara sauce. - Robert, Hollywood, CA

Skinny Noodles Preparation