Tofu Nuggets Food

TOFU NUGGETS THAT TASTE LIKE CHICKEN RECIPE BY TASTY

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

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 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!

BAKED SEASONED TOFU FINGER FOOD NUGGETS

Steps:

• Drain tofu and pat dry with a towel.
• Meanwhile, heat oven to 400 degree F and spray a baking sheet.
• Cut the tofu into cubes, strips or triangles and place into a medium bowl.
• Drizzle with olive oil and gently toss to coat. Then sprinkle with the arrowroot powder and the remaining spices and gently toss to coat.
• Place tofu onto a baking sheet and bake. For babies, 6-12 months bake for 10-12 mintes and for toddlers you can bake for 15-20 minutes(see notes), flipping halfway through baking time.
• Let cool and serve.

TOFU NUGGETS

Steps:

• Combine the breadcrumbs, flaxseed meal, parmesean, and paprika in a small bowl.
• Mix the vegetable puree and egg together in a flat bowl.
• Slice or cube the tofu into bite sized pieces. You can use any shape you want, including cookie cutters. Sprinkle the tofu with the salt.
• Dip the tofu into the egg mixture, then roll in the breadcrumbs until the tofu is completed coated and you can't see the puree.
• Spray a large nonstick pan with cooking spray, heat the pan, then add the oil.
• Cook the tofu over medium heat 3-4 minutes to a side, being careful not to overbrown. Cook until the coating is crisp and golden on all sides.
• Note: the recipe for chicken nuggets is almost identical, but calls for using broccoli, spinach, sweet potato, or beet puree.