MAKE TOFU TASTE LIKE CHICKEN RECIPES

Steps:

• Use a press for tofu to drain your block of tofu. Press as much excess moisture as you can out of the tofu.
• Once drained, wrap your tofu block in plastic wrap and place in your freezer for at least 6 hr.
• Once frozen, remove from the freezer, and microwave the tofu on low power until it's defrosted.
• Once completely thawed, place it once more in the tofu press to drain out the liquid for about 30 min.
• As the block is draining in the press, prepare your marinade for tofu.
• In a large bowl, whisk together your soy sauce, 1/2 the yeast, oil, hot sauce, vinegar, and soy milk.
• When the tofu has drained for 30 min, cut or tear the block into chicken nugget sized pieces.
• Set aside your vegetarian chicken nuggets in the marinade for 1 hr to absorb the flavours of the tofu seasoning.
• Now, pour the flour and cornstarch into a large mixing bowl and combine them together.
• Pour the soy milk and apple cider vinegar into a second, separate mixing bowl.
• Pour bread crumbs, 1/2 the yeast, dry spices, and olive oil into a third bowl and mix together.
• Preheat the oven to 400°F and line your baking tray with parchment paper or non-stick spray.
• Coat each tofu nugget in flour, then in the soy mixture. Repeat twice and finish with bread crumb coating.
• Place each completed tofu chicken nugget onto the baking tray.
• Place the baking tray into the oven for 25 min.
• When the chicken tofu nuggets are crispy, golden brown, they are ready to eat!
• Serve your baked tofu snacks with barbecue sauce.

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 kitchen towel. Defrost in the microwave until completely thawed and the towel is soaked through, 10–15 minutes.
• Wrap the tofu in a clean kitchen 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 tamari, maple syrup, rice vinegar, ginger, garlic, sesame oil, and ¼ cup (60 ml) grapeseed oil.
• 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.
• Heat the remaining tablespoon of oil in a medium skillet over medium-high heat. Once the oil begins to shimmer, add the tofu and cook for 4–5 minutes, until browned on one side, basting with some of the marinade. Flip the tofu and cook for another 4–5 minutes, until browned on the other side.
• Serve the tofu as desired.
• Nutrition Calories: 338 Fat: 27 grams Carbs: 12 grams Protein: 15 grams Fiber: 1 grams Sugar: 9 grams
• Enjoy!