Baked Tofu Nuggets Recipes

BAKED TOFU NUGGETS

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.

TOFU CHICKEN NUGGETS

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.