When I first bit into one of these nuggets: ACHIEVEMENT UNLOCKED, HISTORY HAS BEEN MADE!!!! Although these nuggets are probably not going down in history, they are the closest to chicken nugget tasting nuggets that I’ve made so far. Without further ado, here is everything I need to know about them to recreate them again, and everything you need to know to try making them too.
I’ve added some links to other sites that I used as inspiration, but my way is different, so yeah.
Section 1: Prepare the tofu [link]
Step 1: Drain tofu, place in a box and put in freezer for 24 hours
Step 2: Put tofu in fridge to thaw for about 8 hours.
Step 3: Boil tofu in water + 3 to 4 tablespoons of soyaki sauce + salt until it’s no longer frozen
Step 4: Remove from water and press out the excess water.
Step 5: Cut into cubes (CUBES, none of that rectangular prism business)
Notes: This will make the tofu have a super duper awesome texture like this:
Section 2: Prepare the sludge [link]
Step 1: Combine these dry ingredients (all measurements are approximate)- a quarter cup nutritional yeast, a third cup whole wheat flour, 1 small spoon of besan, 1 packet of crushed red pepper (or other chili powder), a pinch of turmeric, a dash of putnalu podi that Amma made. Basically, just go with what you feel man…you feel?…man?
Step 2: Add a dab of mustard, a couple teaspoons of soyaki sauce and mix. Add water to form a paste.
Step 3: Taste the paste. Does it taste good? Good. Does it not taste good? Add more flavor then, duh. You can add some more soyaki sauce or whatever other flavor you want. Add chili powder if needed.
Section 3: Prepare the breading [link]
Step 1: Pour some semolina (upma rava) into a bowl. DONE.
Section 4: Assembly
Step 1: Heat a non-stick pan and add a few drops of oil (spray if you have it).
Step 2: Take your tofu cubes, coat them in the paste and roll them in the semolina.
Step 3: Place on the hot pan and cook on medium-ish heat (or low or high, idk man, just don’t let them burn).
Step 4: When one side browns, turn the cubes onto another side and repeat until all 6 sides have been cooked (not an exact science). The sides may be more of a golden color or splotchy brown FYI. Add oil as needed (but not too much because I have grown weary of overly oily things).
Section 5: Being done with things
Step 1: Remove the cooked tofu and place in a glass container to cool.
Step 2: Eat with ketchup or some sauce you like.
Alternate Section 4 (Experimental, results will probably be sub-optimal) : Baking the cubes
Step 1: Grease a glass container and place the coated tofu cubes on it.
Step 2: Bake at around 400 F, flipping the sides every 5 to 6 minutes until you feel like they’re done.
Step 3: They’re probably not done, cuz the breading taste undone and you’ll have to pan fry them anyway.
Step 4: Why did you even do this.
–congrats you’ve reached the end of the recipe–
Here are some pictures to celebrate:
Pan fried tofu nuggets:
Not crispy, kind of raw tasting baked ones (below):
That texture doe… (below, not above omg i told you the baked ones were no good jeez)
BONUS Section: Some notes and ramblings and ideas
– I think garlic is important, and the soyaki was a good addition
– Small cubes (1 inch dimensions) are good.
– I forgot black pepper, but no big deal I guess
– Maybe boil the tofu with more salt / broth / flavor
– Should I try baking again?? Maybe bake for longer??
– Takes about an hour to make
– The texture of the tofu is really quite like the vegan chicken nuggets in the dining commons, but it’s better because I know what’s in it.
– Sneha approved
– Maybe try bread crumbs next time? Or a mixture of semolina and bread crumbs.
– Make them spicier
– This is like the most awesome thing I’ve made so far (okay maybe this week).
YOU GOTTA TRY IT!!
I made these.
This is the recipe I used: thevedge.org/2013/02/tofu-popcorn-chickn-vegan-gluten-free/. It tasted pretty good, but it could be improved.
Notes: Next time, I’ll put a very very minimal amount of oil when frying the pieces. I don’t like the oil that much. Also, the tofu should be in smaller, bite sized pieces so that there’s a higher coating to tofu ratio. Maybe I could try soaking the tofu in soy sauce or something before coating to give it more flavor. I could also use some other flour along with besan, so it doesn’t taste too much like mirchi bajji or something Indian. Also, I could try coating the nuggets with bread crumbs.