Tofu Nuggets

 
1 lb. firm tofu
2/3 cup soy milk, rice milk, or other non-dairy milk of choice
1 T. lemon juice
1 cup whole wheat flour
1/2 cup cornmeal
1/4 cup nutritional yeast flakes
1 T. dried parsley
1 t. onion powder
1 t. garlic powder
1 t. dried basil
1 t. dried oregano
1/2 t. paprika
1/2 t. salt
1/8 t. freshly ground black pepper
 

Wrap the block of tofu in a clean, lint-free towel, place it in a colander, and place the colander in the sink. Place a plate over the towel-covered tofu, them a heavy can or other weight on top, and leave to press for 30 minutes. Remove the tofu from the towel, cut into 1-inch cubes, and set aside. Lightly oil (or spray with a light mist of oil) a non-stick cookie sheet and set aside.

In a small bowl, whisk together the soy milk and lemon juice, and set aside for 10 minutes to thicken. Place the flour on a large plate and toss the tofu cubes in the flour to thoroughly coat them. Remove the cubes of tofu from the flour and set aside. Add the remaining ingredients to the flour, stir well to combine, and set aside. Dip the floured tofu cubes into the soymilk mixture and then toss them with the seasoned flour mixture.

Place the tofu cubes on the prepared cookie sheet and spacing them so that they aren't touching. Bake at 400 degrees for 10-15 minutes or until lightly browned, flip over the tofu cubes, and bake an additional 10-15 minutes or until lightly browned all over. Serve with a mixture of maple syrup and mustard, ketchup, or other dipping sauce of choice. Transfer any of the seasoned flour mixture that remains, to an airtight container, and store in the refrigerator for another use, or use as seasoned crumbs in your favorite recipe.

*Variation: for a spicier version, add 2 t. chili powder, 1/2 t. ground cumin, and 1/8 t. cayenne pepper, and serve with barbecue sauce.

Serves 4

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett