TOFU NUGGETS THAT TASTE LIKE CHICKEN RECIPE BY TASTY
Here's what you need: extra firm tofu, low sodium soy sauce, nutritional yeast, garlic powder, kosher salt, grapeseed oil, hot sauce, unsweetened soy milk, apple cider vinegar, all purpose flour, cornstarch, unsweetened soy milk, apple cider vinegar, panko breadcrumbs, nutritional yeast, garlic powder, paprika, onion powder, kosher salt, black pepper, cayenne, olive oil, canola oil, nonstick cooking spray, honey mustard, barbecue sauce
Provided by Rachel Gaewski
Categories Lunch
Yield 3 servings
Number Of Ingredients 26
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 WITH MAPLE-MUSTARD DIPPING SAUCE
Extra-firm tofu and breading give these nuggets the texture of real chicken, and the sauce is just a yummy bonus.
Provided by isachandra
Categories Appetizers and Snacks
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Hold tofu over the sink and gently squeeze out moisture. Blot surface dry with a paper towel (do not press). Slice tofu crosswise into 6 rectangular slabs. Slice slabs in half to create 12 squares, then cut squares in half diagonally to create 24 triangles.
- Pour soy sauce on a plate. Mix together bread crumbs, onion powder, garlic powders, and thyme on a second plate. Set out a third plate. Dip each tofu piece in soy sauce, turning to coat; dredge in bread-crumb mixture, sprinkling tops with mixture and turning to coat. Set coated tofu on third plate.
- Spray a large cast-iron or nonstick skillet with cooking spray and heat over medium-low heat. Working in batches of about 8 pieces, cook tofu, flipping with a thin spatula and spraying skillet between batches, until crisp and browned on most sides, about 5 minutes per batch.
- For the dipping sauce, stir mustard, syrup, and oil together with a fork in a small bowl until smooth. If too thick, stir in warm water, 1 tablespoon at a time, until pourable.
Nutrition Facts : Calories 303.2 calories, Carbohydrate 34.4 g, Fat 13.8 g, Fiber 2.2 g, Protein 12.8 g, SaturatedFat 1.3 g, Sodium 1278.7 mg, Sugar 13 g
TOFU CHICKEN NUGGETS
These tofu chicken nuggets can be made ahead to use throughout the week. To mimic the taste (and texture!) of chicken, we also use a plant-based product called seitan. -Rashanda Cobbins, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 10 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 268 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 56mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 0 fiber), Protein 26g protein.
TOFU NUGGETS
Bite-sized pieces of tofu are breaded with homemade whole wheat bread crumbs, then pan-fried for a special treat! Anyone who is skeptical about tofu will change their mind when they eat these tofu nuggets! Serve with ketchup (or other condiments) and enjoy!
Provided by kate
Categories Appetizers and Snacks Cheese
Time 1h25m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 139.7 calories, Carbohydrate 5.8 g, Cholesterol 33.2 mg, Fat 9.7 g, Fiber 1.1 g, Protein 8.9 g, SaturatedFat 1.7 g, Sodium 125.3 mg, Sugar 1 g
BREADED TOFU NUGGETS
Easy chicken-like nuggets that tofu skeptics will like.
Provided by Karen McIntyre Farrell
Categories Appetizers and Snacks
Time 8h25m
Yield 4
Number Of Ingredients 8
Steps:
- Thaw tofu, 8 hours to overnight. Place in a colander with a weight on top to squeeze moisture out.
- Place tofu on a flat work surface and cut into approximately 16 'nuggets.'
- Mix milk, mustard, garlic salt, onion powder, and pepper together in a bowl. Pour break crumbs into a separate bowl. Dip each nugget into the milk mixture and roll into the bread crumbs, coating completely.
- Heat oil in a skillet over medium-high heat. Add nuggets; cook, flipping halfway, until golden brown, about 7 minutes.
Nutrition Facts : Calories 161.4 calories, Carbohydrate 17.7 g, Cholesterol 1.2 mg, Fat 8.1 g, Fiber 0.4 g, Protein 11 g, SaturatedFat 1.2 g, Sodium 659 mg, Sugar 1.2 g
BAKED TOFU NUGGETS
A vegetarian twist on chicken nuggets. Freezing and thawing the tofu gives it a chewier, meatier texture. You can freeze tofu ahead of time and store in freezer for up to a month.
Provided by CLOUD2
Categories Appetizers and Snacks
Time P1DT35m
Yield 8
Number Of Ingredients 6
Steps:
- Slice tofu block in half lengthwise. Cut each half into 1/3-inch slices to make bite-sized 'nuggets.' Place tofu in resealable plastic bags and freeze until firm and dry, at least 24 hours.
- Preheat the oven to 350 degrees F (175 degrees C).
- Place tofu slices on a microwave-safe plate. Heat in the microwave until defrosted, 2 to 5 minutes. Squeeze out water from the tofu and place slices over 3 layers of paper towels to drain. Pat dry with additional paper towels.
- Mix ranch dressing, hot sauce, sugar, and black pepper together in a bowl. Pour bread crumbs into a separate bowl. Coat tofu slices with the ranch mixture and roll in bread crumbs until thoroughly coated.
- Bake in the preheated oven until tofu nuggets are golden brown, 20 to 25 minutes.
Nutrition Facts : Calories 266 calories, Carbohydrate 22.6 g, Cholesterol 8.1 mg, Fat 17.3 g, Fiber 1.2 g, Protein 4.8 g, SaturatedFat 2.4 g, Sodium 763.7 mg, Sugar 3.2 g
POPCORN TOFU NUGGETS RECIPE BY TASTY
Here's what you need: vegan mayonnaise, bread crumbs, nutritional yeast, paprika, garlic powder, tofu
Provided by Merle O'Neal
Categories Snacks
Yield 6 servings
Number Of Ingredients 6
Steps:
- Add the mayonnaise to a small bowl. In another small bowl, combine the bread crumbs, nutritional yeast, paprika, and garlic powder.
- Preheat the oven to 400ºF (200ºC).
- Slice the tofu in half to form two thinner slabs. Wrap the tofu in paper towels and place a heavy object on top. Let drain for 10 minutes.
- Slice the drained tofu into cubes.
- Coat the tofu cubes in mayonnaise and then coat in bread crumb mixture.
- Place nuggets on a wire rack over a baking sheet.
- Bake for 40 minutes.
- Allow to cool 5 minutes.
- Enjoy!
Nutrition Facts : Calories 331 calories, Carbohydrate 18 grams, Fat 22 grams, Fiber 2 grams, Protein 10 grams, Sugar 1 gram
CRISPY BAKED TOFU FINGERS/NUGGETS (LOW FAT)
A great tasting, vegetarian alternative to chicken fingers, these tofu versions are a real (healthful) treat. These make a nice snack, appetizer, or main course if served along a nice salad -- also great in packed lunches! Serve with your favourite dipping sauce such as teriyaki, ranch, BBQ, etc. I've served to both kids and adults with positive results so I figured I'd share the recipe. :) ***note*** Prep time listed is marinating time.
Provided by grumblebee
Categories Lunch/Snacks
Time 1h20m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Wisk together tamari (or soy sauce), teriyaki, and mirin (or vinegar/sugar) Set aside.
- Cut tofu into 1/2 inch slices and then each slice into half lengthwise to get "fingers." If making "nuggets", cut tofu into 1 inch cubes. Place cubes or fingers into tamari marinade and place in fridge for at least an hour. (the longer you leave it, the more intense the flavour -- sometimes I make this ahead the night before and let it sit in the fridge overnight)
- After marinating, preheat oven to 400 degrees.
- Remove tofu from marinade and shake off excess marinade. Place Shake 'n Bake mix in shallow dish or plate and coat each piece of tofu with the crumbs making sure to coat all sides. (press the tofu down into the mix to make sure it sticks well)
- Place breaded tofu on a cookie sheet that has been sprayed lightly with non-stick cooking spray and bake in oven for 10 minutes, flip tofu, then bake another 10 or until golden and crispy.
- Serve with BBQ sauce, ranch, marinara, teriyaki or any other sauce you desire! :).
Nutrition Facts : Calories 245.7, Fat 9.5, SaturatedFat 2, Sodium 4635.9, Carbohydrate 17, Fiber 2.5, Sugar 11.3, Protein 26.5
FRIED TOFU NUGGETS WITH SESAME HONEY MUSTARD
Stir fried, sauteed, baked or straight from the package, tofu is a delicious versatile ingredient to have in your fridge when you need to put something on the dinner table quickly. In this recipe for fried tofu nuggets, I like to grate the tofu and squeeze out the liquid then replace that liquid with full-flavored ingredients including soy sauce and freshly grated onion. Served alongside a simple tangy-sweet sesame honey mustard, these nuggets are an excellent addition to your collection of tofu recipes.
Provided by Food Network
Categories main-dish
Time 40m
Yield 20 nuggets and about 1/2 cup sauce
Number Of Ingredients 13
Steps:
- Make the sesame honey mustard: In a small bowl, whisk together the honey, mustard, vinegar and sesame oil. Set aside or refrigerate the sauce in an airtight container for up to 1 week.
- Make the fried tofu nuggets: In a medium bowl, whisk together the onion, scallions, egg, soy sauce, salt and pepper. Set aside.
- Grate the tofu on the large holes of a box grater onto a baking sheet or large flat plate. Evenly spread out the grated tofu and top with 2 layers of paper towels. Use your hands to firmly press the paper towels into the tofu until they're completed soaked with liquid. Repeat the pressing with another 2 layers of paper towels until the tofu is dry and looks like shredded chicken. Add the pressed tofu to the medium bowl and gently fold to combine. Sprinkle in the flour and gently fold it in.
- In a 10- to 12-inch high-sided skillet, heat 1/2 inch of the oil to 350 degrees F. Line another baking sheet with paper towels and set aside.
- While the oil heats, use a 2-tablespoon ice cream scoop to portion out 20 tofu nuggets onto the first baking sheet. Using an offset spatula, slightly flatten each portion into the shape of a 1/2-inch-thick nugget.
- Carefully add a few tofu nuggets to the hot oil. Don't overcrowd the skillet or the oil temperature will drop too much (it shouldn't drop below 300 degrees F). Fry the nuggets, flipping halfway through, until the nuggets are golden brown on both sides, about 3 minutes 30 seconds. Remove to the lined baking sheet. Repeat with the remaining nuggets, heating the oil back to 350 degrees F between each batch. Serve immediately with the sesame honey mustard.
TOFU NUGGETS
This is from Jessica Seinfeld's Deceptively Delicious. She says the taste fools her kids into thinking they are eating fried cheese or chicken nuggets. I haven't tried this, but am posting recipes from the book upon request.
Provided by gourmetmomma
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
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.
TOFU NUGGETS THAT TASTE LIKE CHICKEN RECIPE BY TASTY
Here's what you need: extra firm tofu, low sodium soy sauce, nutritional yeast, garlic powder, kosher salt, grapeseed oil, hot sauce, unsweetened soy milk, apple cider vinegar, all purpose flour, cornstarch, unsweetened soy milk, apple cider vinegar, panko breadcrumbs, nutritional yeast, garlic powder, paprika, onion powder, kosher salt, black pepper, cayenne, olive oil, canola oil, nonstick cooking spray, honey mustard, barbecue sauce
Provided by @MakeItYours
Number Of Ingredients 26
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
Appetizers ready in 20 minutes! Serve your family with tofu flavored with barbecue sauce.
Provided by Betty Crocker Kitchens
Categories Dinner
Time 20m
Yield 10
Number Of Ingredients 8
Steps:
- In small bowl, beat flour and water with wire whisk or hand beater until smooth. In shallow dish or pie plate, toss bread crumbs, salt and red pepper.
- Dip tofu cubes into batter, then roll in bread crumb mixture to coat.
- In 10-inch skillet, heat oil (1/2 inch) over medium-high heat. Cook 15 nuggets at a time in oil about 1 minute, turning once, until golden brown. Drain nuggets on paper towels. Serve hot with barbecue sauce.
Nutrition Facts : Calories 160, Carbohydrate 14 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 5 g, TransFat 0 g
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