Crispy Tofu Chicken Nuggets

Ingredients

• Tofu

  Dried-frozen (koyadofu)

  400g

• Vegetable Broth

  From bouillons. Low sodium

  ¾ cup or 180g

• Yeast

  Leavening agents, baker's, active dry

  2 tbsp or 24g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Onion powder

  Spices

  ½ tsp or 1g

• Garlic powder

  Spices

  ¼ tsp or 0.8g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  1 cup or 244g

• Vinegar

  Cider

  1 tsp or 5g

• Wheat flour

  White, cake, enriched

  ¼ cup unsifted, dipped or 34g

• Flaxseed

  Seeds

  2 tbsp, ground or 14g

• Salt

  Table

  ½ tsp or 3g

• Wheat flour

  White, cake, enriched

  ½ cup unsifted, dipped or 69g

• Cornstarch

  ½ cup or 64g

• Paprika

  Spices

  1 tsp or 2g

• Onion powder

  Spices

  ½ tsp or 1g

• Garlic powder

  Spices

  ½ tsp or 2g

• Salt

  Table

  ¾ tsp or 5g

• Canola oil

  ⅓ cup or 73g

• Barbecue sauce

  100g

Directions

1. Place the tofu cubes on a kitchen towel and gently press them to squeeze out any excess water, then transfer them to a shallow dish.
2. Stir the marinade ingredients together in a small container, then pour the marinade over the tofu. Let the tofu marinate for 30 minutes at room temperature, turning the pieces occasionally.
3. Whisk the batter ingredients together in a small bowl, until smooth. Let the mixture sit for 5 to 10 minutes.
4. While the batter sits, whisk the breading ingredients together in a separate bowl.
5. Pour at least 1/8 inch of oil into the bottom of a medium nonstick skillet and set the skillet over medium heat.
6. Once the oil begins to shimmer, remove a tofu cube from the marinade (I like to give it one final roll in the marinade just before doing this, in order to soak up as much as possible). Place the tofu into the breading mixture and roll to get it evenly coated.
7. Transfer the tofu cube to the batter and roll it around until coated.
8. Remove the tofu from the batter and place it back into the breading mixture. Roll it around to cover it with a second coating of breading.
9. Place the tofu cube into the hot oil.
10. Repeat the battering and breading steps for as many tofu pieces as you can fit into the skillet without crowding. Cook them for about 4 minutes on each side, until golden brown and crispy.
11. Place the cooked tofu pieces on a paper towel-lined plate to drain, and continue cooking the remaining tofu pieces in batches, adding oil to the skillet as needed.
12. Serve the tofu chicken nuggets with vegan barbecue sauce, or your favorite dipping sauce.
13. Recipe by: Alissa Saenz (source: https://www.connoisseurusveg.com/tofu-chicken/?utm_source=rss&utm_medium=rss&utm_campaign=tofu-chicken&utm_term=2022-03-16#wprm-recipe-container-34887)

Similar Foods

• Crispy Tofu Bowl
• Crispy Barbequed Tofu Slices
• Crispy Breaded Tofu Steaks
• Kale Stir Fry with Crispy Curried Tofu
• Crispy Peanut Tofu & Cauliflower Rice Stir-Fry
• Quinoa Chicken Nuggets