Baked Seasoned Tofu Finger Food Nuggets

BAKED TOFU NUGGETS

Steps:

• Slice tofu block in half lengthwise. Cut each half into 1/3-inch slices to make bite-sized 'nuggets.' Place tofu in resealable plastic bags and freeze until firm and dry, at least 24 hours.
• Preheat the oven to 350 degrees F (175 degrees C).
• Place tofu slices on a microwave-safe plate. Heat in the microwave until defrosted, 2 to 5 minutes. Squeeze out water from the tofu and place slices over 3 layers of paper towels to drain. Pat dry with additional paper towels.
• Mix ranch dressing, hot sauce, sugar, and black pepper together in a bowl. Pour bread crumbs into a separate bowl. Coat tofu slices with the ranch mixture and roll in bread crumbs until thoroughly coated.
• Bake in the preheated oven until tofu nuggets are golden brown, 20 to 25 minutes.

TOFU NUGGETS

Steps:

• Cut each tofu slice into thirds, widthwise. Press each slice between paper towels to drain as much liquid as possible. Place on a plate and freeze, about 1 hour.
• Place bread in a food processor. Add Parmesan cheese, garlic powder, oregano, thyme, rosemary, basil, and marjoram. Blend to make fine bread crumbs. Pour into a small bowl.
• Beat egg in a bowl. Dip tofu slices into egg and coat in bread crumbs. Place breaded tofu on a plate. Season with salt and pepper.
• Heat oil in a large skillet over medium heat. Place 1/3 of the tofu into the pan. Cook, turning over halfway, until browned, about 4 minutes per side. Drain on paper towels. Repeat with the remaining tofu.

TOFU CHICKEN NUGGETS

Steps:

• Combine tofu, 1 and 1/2 cups vital wheat gluten, poultry seasoning, salt, garlic powder and pepper in large bowl just until combined. Add 1/4 cup water, a little at a time, until dough forms a ball. Roll dough into a circle about a 1/2-inch thick onto a lightly wheat gluten surface. Gently cut or tear dough into 50 pieces., In a large saucepan, place a steamer basket over 1 in. of water. In batches, place seitan in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, until seiten looks puffed and firm, 10-15 minutes. Remove and keep warm. , Place remaining 1 and 1/4 cups vital wheat gluten in a shallow bowl. In a separate shallow bowl, mix egg substitute with 1 cup water, let stand 5 minutes to thicken. Dip chicken in egg mix, then vital wheat gluten.In a dutch oven, heat oil to 375°. Fry chicken in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels. Serve immediately.

BAKED TOFU

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a large baking sheet.
• Gently press tofu pieces to release as much water as possible. Arrange tofu on the prepared baking sheet.
• Whisk soy sauce, agave nectar, sesame oil, garlic, and ginger together in a bowl until marinade is evenly combined. Brush half of the marinade over tofu pieces.
• Bake in the preheated oven for 30 minutes. Flip tofu and brush remaining marinade over tofu. Sprinkle sesame seeds over tofu. Continue baking until tofu is crisp, about 30 minutes more. Transfer tofu to a wire rack using a spatula; cool.