A few people asked me for the recipe for my tofu nuggets at the party, so here it is! I dont use exact measurements, so Ive listed approximates. 16 ounces of tofu, drained, cubed, and marinated overnight in about a tablespoon of Better than Bouillon No Chicken Base and about 3 cups of water (enough to completely cover the tofu) For the breading: 1 cup flour Flour (or you can use chickpea flour if you prefer gluten free) 1/2 to 1 cup of nutritional yeast The following are added to taste: onion powder garlic powder chili powder cumin paprika cayenne pepper caraway salt freshly ground pepper 1 cup Canola oil (safflower, peanut, or any high-heat oil will work too) Using a deep pot or pan, heat the oil to about 365 degrees. The amount of oil you use will depend on the size pot you use, but I use a deep pot and put about 1 cup of oil, just enough to barely cover the tofu once you put it in. Put all the dry ingredients into a Tupperware container (a brown paper bag works well, too) and shake it around a bit so its blended well. Add the cubed tofu in small batches, place the lid on the container, and shake it around so they are evenly coated. Once the oil is hot enough, put one cube of tofu in for about 1-2 minutes. Remove it from the oil and place it on a paper towel, wait for it to cool, and taste it to see if the breading is seasoned to your taste. If all is well, continue on with your tofu nugget adventure, and invite me over to have some! Enjoy! P.S. You can marinate the tofu in pretty much anything and it will taste fabulous. Ive marinated it in salsa, Soy Vays Island Teryiaki, both equally delicious when breaded, fried, and added to burritos or stir fry.
Posted on: Thu, 07 Aug 2014 01:24:32 +0000
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