POPCORN TOFU NUGGETS RECIPE BY TASTY
Here's what you need: vegan mayonnaise, bread crumbs, nutritional yeast, paprika, garlic powder, tofu
Provided by Merle O'Neal
Categories Snacks
Yield 6 servings
Number Of Ingredients 6
Steps:
- Add the mayonnaise to a small bowl. In another small bowl, combine the bread crumbs, nutritional yeast, paprika, and garlic powder.
- Preheat the oven to 400ºF (200ºC).
- Slice the tofu in half to form two thinner slabs. Wrap the tofu in paper towels and place a heavy object on top. Let drain for 10 minutes.
- Slice the drained tofu into cubes.
- Coat the tofu cubes in mayonnaise and then coat in bread crumb mixture.
- Place nuggets on a wire rack over a baking sheet.
- Bake for 40 minutes.
- Allow to cool 5 minutes.
- Enjoy!
Nutrition Facts : Calories 331 calories, Carbohydrate 18 grams, Fat 22 grams, Fiber 2 grams, Protein 10 grams, Sugar 1 gram
TOFU NUGGETS THAT TASTE LIKE CHICKEN RECIPE BY TASTY
Here's what you need: extra firm tofu, low sodium soy sauce, nutritional yeast, garlic powder, kosher salt, grapeseed oil, hot sauce, unsweetened soy milk, apple cider vinegar, all purpose flour, cornstarch, unsweetened soy milk, apple cider vinegar, panko breadcrumbs, nutritional yeast, garlic powder, paprika, onion powder, kosher salt, black pepper, cayenne, olive oil, canola oil, nonstick cooking spray, honey mustard, barbecue sauce
Provided by Rachel Gaewski
Categories Lunch
Yield 3 servings
Number Of Ingredients 26
Steps:
- Drain the tofu, then wrap in a clean dish towel and place a heavy object, such as a cast iron pan, on top. Press the tofu for 20-30 minutes, until the towel is soaked through.
- Place the pressed tofu back in its container and wrap with reusable wrap. Freeze for at least 6 hours, up to overnight.
- Remove the tofu from the freezer and place in a microwave-safe bowl over a clean dish towel. Defrost in the microwave until completely thawed and the dish towel is soaked through, 10-15 minutes.
- Wrap the tofu in a clean dish towel and press again for another 20-30 minutes, until the dish towel is soaked through and the tofu is half its original thickness.
- While the tofu is pressing, make the marinade: In a medium bowl, whisk together the soy sauce, nutritional yeast, garlic powder, salt, grapeseed oil, hot sauce, soy milk, and apple cider vinegar.
- Tear the tofu into bite-size pieces that resemble chicken tenders or nuggets. Add the tofu to the marinade and stir to coat. Marinate for at least 30 minutes at room temperature, or up to 1 hour, stirring halfway through.
- While the tofu is marinating, set up the breading station: In a shallow bowl, mix together the flour and cornstarch. In a separate shallow bowl, mix together the soy milk and apple cider vinegar. In a third shallow bowl, mix together the bread crumbs, nutritional yeast, garlic powder, paprika, onion powder, salt, pepper, cayenne, and olive oil (only if baking the tofu).
- If deep-frying the tofu, heat the canola oil in a medium pot over medium heat until it reaches 375°F (190°C).
- Alternatively, if baking the tofu, preheat the oven to 400°F (200°C).
- When the tofu is done marinating, coat the pieces first the flour mixture, then in the soy milk mixture, then again in the flour mixture, again in the soy milk mixture, and finally in the bread crumb mixture.
- If deep-frying the tofu, add the tofu to the hot oil in batches and cook for 90-120 seconds, until golden brown and crispy. Remove from pan with a slotted spoon and transfer to a plate lined with paper towels to drain.
- If baking the tofu, line a baking sheet with a nonstick mat or parchment paper and grease with nonstick spray. Add the tofu to the baking sheet and spray the tops with nonstick spray, then bake for 20-25 minutes, flipping halfway through, until golden brown.
- Serve with honey mustard or barbecue sauce for dipping.
- Enjoy!
TOFU NUGGETS
Bite-sized pieces of tofu are breaded with homemade whole wheat bread crumbs, then pan-fried for a special treat! Anyone who is skeptical about tofu will change their mind when they eat these tofu nuggets! Serve with ketchup (or other condiments) and enjoy!
Provided by kate
Categories Appetizers and Snacks Cheese
Time 1h25m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 139.7 calories, Carbohydrate 5.8 g, Cholesterol 33.2 mg, Fat 9.7 g, Fiber 1.1 g, Protein 8.9 g, SaturatedFat 1.7 g, Sodium 125.3 mg, Sugar 1 g
BAKED TOFU NUGGETS
A vegetarian twist on chicken nuggets. Freezing and thawing the tofu gives it a chewier, meatier texture. You can freeze tofu ahead of time and store in freezer for up to a month.
Provided by CLOUD2
Categories Appetizers and Snacks
Time P1DT35m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 266 calories, Carbohydrate 22.6 g, Cholesterol 8.1 mg, Fat 17.3 g, Fiber 1.2 g, Protein 4.8 g, SaturatedFat 2.4 g, Sodium 763.7 mg, Sugar 3.2 g
LEMONGRASS AND TOFU NUGGETS
These make delicious finger food for parties. I found the recipe in a vegetarian cookbook but everyone appears to enjoy it. I am often asked for the recipe and people are always surprised to find out it has tofu in it. The instructions say "serves 2" and I would guess this makes about 12 or 15. Adjust herbs and seasonings to taste.
Provided by ballarat
Categories Soy/Tofu
Time 15m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Place the spring onions, ginger, lemon grass, coriander and garlic in a food processor and process lightly until mixed together and chopped, but still quite chunky.
- Add the soy sauce, tofu, breadcrumbs, egg and pepper and process until just combined.
- Using wet hands, take dessertspoonfuls of the mixture and pat into flat cakes.
- Lightly fry both sides in a non-stick fry pan that has been wiped over with oil or alternatively place on an oiled grill pan brush with oil and cook under a preheated grill until golden on both sides.
Nutrition Facts : Calories 198.9, Fat 7.6, SaturatedFat 1.8, Cholesterol 105.8, Sodium 449.9, Carbohydrate 19.7, Fiber 2.7, Sugar 2.8, Protein 14.8
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