Tofu Mcnuggets With Spicy Bbq Dip Vegan Nuggets Food

TOFU MCNUGGETS WITH SPICY BBQ DIP (VEGAN NUGGETS RECIPE)

Steps:

• Place all the sauce ingredients in a saucepan. Leave to simmer over medium heat. Mix well.Meanwhile, mix together the corn starch and the water. Set aside.
• Once it boils, lower the heat and then add in the cornstarch slurry. Continue to mix until the sauce thickens. Feel free to adjust seasonings based on desired taste. Turn off heat.Storage: Let cool then transfer to an air-tight container. This sauce can be kept in the refrigerator for up to 1 month.
• Place all the nugget mixture ingredients (flour, milk, oil, baking powder) in a bowl and then mix until smooth. Set aside.
• Peel the potato and then finely shred. I used a grater for this. Squeeze out excess liquid and let the potato shreds sit on a strainer while you prepare the rest of the ingredients. Note that the potato will naturally turn light brown when exposed to the air.
• Drain excess liquid from the tofu.
• Mash tofu into small bits (until it resembles crumbles) using a fork or your hands. Wrap the tofu in a cheese cloth or any kitchen cloth and then squeeze out the excess liquid. It is essential to squeeze out the excess liquid to prevent the mixture from being too wet! Transfer to a bowl. You may also refer to the photos above to give you an idea.
• Process the oats until a fine flour has formed.
• Place all the ingredients (tofu, potato, processed oat/almond flour, salt, pepper, soy sauce, and nugget mixture) in a bowl.
• Mix everything together until well combined.
• Test out the mixture: Scoop some of the mixture and shape into a bowl and into your shape of choice. It should hold up well. If the mixture is a bit too wet and doesn't hold up well/easily falls apart, feel free to add 1-2 tbsp more flour to absorb excess moisture from the potatoes/tofu to have a firmer mixture.
• Shape the mixture into nuggets. Feel free to get creative with your shapes!
• If baking, heat an oven to 350F/180C.
• If frying, heat a frying pan and add in some neutral oil enough to submerge the nuggets.
• If baking, place nuggets on a lined baking tray. Brush nuggets with some oil and then bake for 40-45 minutes until golden brown, flip halfway through cooking.
• If frying, place the nuggets in the pan once the oil is hot. They should immediately sizzle.
• Fry for 7-8 minutes over medium heat until golden brown on each side.
• Enjoy while hot with some spicy barbecue sauce (recipe below) or your favourite dipping sauce!
• Cook all the nuggets beforehand. You can freeze them in a freezer-safe container.Reheat from frozen: You can place yours in an oven toaster and heat for 10-12 minutes at 350F until crispy!

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.