Tofu Nuggets

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Tofu Nuggets

 

1 pound firm tofu

2/3 cup soy milk

1 tablespoon lemon juice

1 cup whole wheat flour

1/2 cup cornmeal

1/4 cup nutritional yeast flakes

1 tablespoon dried parsley

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon paprika

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

 

Wrap the block of tofu in a clean, lint-free towel, place it in a colander, and

place the colander in the sink. Place a plate over the towel-covered tofu, then

a heavy can or other weight on top, and leave to press for 30 minutes.

Remove the tofu from the towel, cut into 1-inch cubes, and set aside. Lightly

oil (or spray with a light mist of oil) a non-stick cookie sheet and set aside.

In a small bowl, whisk together the soy milk and lemon juice, and set aside for

10 minutes to thicken.

Place the flour on a large plate and toss the tofu cubes in the flour to

thoroughly coat them. Remove the cubes of tofu from the flour and set aside.

Add the remaining ingredients to the flour, stir well to combine, and set aside.

Dip the floured tofu cubes into the soymilk mixture and then toss them with the

seasoned flour mixture.

Place the tofu cubes on the prepared cookie sheet and spacing them so that they

aren't touching. Bake at 400 degrees for 10 to 15 minutes or until lightly

browned, flip over the tofu cubes, and bake an additional 10 to 15 minutes or

until lightly browned all over.

Serve with a mixture of maple syrup and mustard, ketchup, or other dipping sauce

of choice. Transfer any of the seasoned flour mixture that remains, to an

airtight container, and store in the refrigerator for another use, or use as

seasoned crumbs in your favorite recipe.

Yields 4 servings.

 

 

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