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!

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 kitchen towel. Defrost in the microwave until completely thawed and the towel is soaked through, 10-15 minutes.
• Wrap the tofu in a clean kitchen 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 tamari, maple syrup, rice vinegar, ginger, garlic, sesame oil, and ¼ cup (60 ml) grapeseed oil.
• 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.
• Heat the remaining tablespoon of oil in a medium skillet over medium-high heat. Once the oil begins to shimmer, add the tofu and cook for 4-5 minutes, until browned on one side, basting with some of the marinade. Flip the tofu and cook for another 4-5 minutes, until browned on the other side.
• Serve the tofu as desired.
• Nutrition Calories: 338 Fat: 27 grams Carbs: 12 grams Protein: 15 grams Fiber: 1 grams Sugar: 9 grams
• Enjoy!

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.

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.

Steps:

• In a shallow dish combine the olive and vegetable oils, mustard, vinegar, parsley and garlic. Season to taste with salt and pepper. Slice the chicken breasts in half, horizontally so you are left with pieces, about 3/8 inch thick. Marinate the chicken in the mustard mixture in the shallow dish, for as long as possible
• Dip the chicken in almonds and saute in butter for about 5 minutes a side or until just cooked through.

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.

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.