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Fry's Plant Based Rocket Skewers

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

Some like it hot! When it’s game day, whip up a board of these crunchy nuggets served with two dip options, one spicy and the other one cooling. There’s something for everyone

  • Serves 4
  • 35 mins


  • 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 x 380g box Fry’s Family Chicken-style Nuggets, cooked according to the package instructions
  • 2 limes, quartered
  • 2-3 large celery sticks, julienned/cut into smaller pieces


  1. 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.
  2. 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.
  3. Serve the Chicken-style Nuggets warm with crunchy celery sticks, buffalo and blue cheese dipping sauces, and limes for squeezing. Tuck in!
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