Vegan Buffalo Nuggets Recipe (with Video)

Preparation
1. Begin by pressing tofu for about 15 minutes to squeeze out moisture. Once dry, use your hands to crumble it into small pieces.
2. Drain the jackfruit and remove the core. Use your hands to break apart the stringy pieces.
3. In a bowl, combine the tofu, jackfruit, cornstarch, paprika, garlic and onion powder, salt, and black pepper.
4. Use a scissor to cut the rice paper into 4 equal quarters, there should be about 16 pieces total. Dip one piece of rice paper in room temperature water. Lay the rice paper flat on a plate. Scoop out about 1.5 tbsp of the mixture and mold it into a shape of a nugget. Place the nugget in the center of the rice paper. Lift the edges of the softened rice paper and tightly seal the nugget. Repeat until all the mixture and rice paper have been used.
Cooking
1. Preheat the air fryer at 400F. Lightly dust the nuggets with 1 tbsp of cornstarch on both sides. Air fry the nuggets for at least 10 minutes or up until 13 minutes for extra crispiness.
2. Coat the nuggets with buffalo sauce. Enjoy with ranch sauce and fresh celery or cucumbers.