These tofu nuggets are gonna rock your socks! I became a vegetarian in 2011 (and now a pescetarian in 2013), and I knew I had to eat something other than veggies for dinner. That is when I tried (and fell in love with!) tofu. One of my good friends, Robyn, has cooked tofu a time or two and said she didn’t like it. She tried this recipe today and said it tasted great.
Wait! Don’t go!
Hear me out. If you cook tofu properly – with the right seasonings and get it the right texture – it’s delicious. Tofu Nuggets are kid friendly, which is a plus.
Tofu Nuggets | Kid Friendly Vegetarian Recipe
To be honest, I have an extremely hard time following a recipe, much less creating one. I usually just cook. Whatever it is, I just smother it in seasonings and go for it. Most of the time, it turns out quite awesome (if I might say so myself). So when you’re following this recipe, follow it loosely. Remember to improvise if you feel like it, and my measurements are just estimates so you can add or take away as you wish.
It takes over an hour start to finish for this recipe, so it’s not one that you can just randomly decide on when you have nothing else to cook. It will take a bit of planning, but it’s oh so worth it.
Extra firm tofu
breading (I used a breading mix from the Farmer’s market, mixed with cajun seasoning)
hot sauce – optional
You will need to drain the tofu before working with it. To drain the tofu, take it out of the package and place (wrapped up) inside about 10 paper towels. Place a can of vegetables (or whatever) on top of the paper towel covered tofu. After 10 minutes, repeat this process. You want the tofu to be drained as much as possible, so that is why you’re rewrapping it with fresh paper towels. I hate using paper towels, but I buy them just for this purpose. :)
After the tofu has drained for 20 minutes, preheat the deep fryer to 350*. Or you can cook them in a skillet without oil – just spray the pan.
Slice the tofu into 1″ cubes. The slab of tofu will be thick, so you will need to cut it in half and then cut it into cubes. Be careful when handling the tofu, as it is fragile.
The tofu will still be a bit moist, so you don’t need to dip it in eggs or anything to be able to bread them. Grab your breading (Hooter’s wing breading is great), and mix it with cajun seasoning if you want it to be spicy. Put it in a gallon zip loc bag, and place the tofu inside. Pour the remaining breading in a bowl and save it, you will need it again in a moment. Shake until well covered. Drop the tofu into the deep fryer. Fry for about 5 minutes.
After 5 minutes, the tofu is still going to be very… for lack of a better word, mushy. Dump it out into a bowl of hot sauce, and then bread it again. If you aren’t using hot sauce, just bread it again. The oil from the deep fryer is going to make the breading stick. Deep fry for another 15 minutes or so. Take a piece out and test it, but it’s probably not done at this point. It took about 30 minutes total for my tofu to be ready. Just keep checking it every few minutes. It will be crunchy on the outside, but unless you cook it long enough it will be too soft on the inside. Keep frying it. :)
We used spicy ranch to dip ours in (hot sauce mixed with ranch), and it was so good! The kids not only asked for seconds, they asked for thirds.
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