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Baked Toficken Nuggets Vegetarian

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Ingredients

Adjust Servings:
1 (12 ounce) package firm tofu, frozen and thawed
1/2 cup cornmeal, medium ground
1/2 cup cornstarch
2 tablespoons poultry seasoning
1 cup plain yogurt
pepper, to taste

Nutritional information

219.9
Calories
56 g
Calories From Fat
6.3 g
Total Fat
2.2 g
Saturated Fat
8 mg
Cholesterol
45.8 mg
Sodium
32.1 g
Carbs
2.3 g
Dietary Fiber
3.5 g
Sugars
10.6 g
Protein
179g
Serving Size

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Baked Toficken Nuggets Vegetarian

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    Cuisine:

    I enjoyed this, but you have to at least like tofu's texture for this one. Even with freezing and thawing and pressing, this still had that tell-tale sponginess. I cheated after baking, as I couldn't get the coating to crisp up, and so I did finish these by frying in a skillet. Next time I'm splurging on carbs, I'll keep the marinade, but use panko rather than the cornmeal/starch mixture to see if it crisps up better in the oven. I only had Greek yogurt, so I added some buttermilk to thin this out a bit. Other than that (and the frying) I followed the recipe. Thanks for sharing.

    • 75 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Baked Toficken Nuggets (Vegetarian Chicken Nuggets), I’ve made these a few times now, with different seasonings, and I think I have the technique down perfectly The key is to freeze and thaw your tofu before you use it– this gives it chewiness I actually freeze all my tofu because I like it this way in all my recipes For this, I have used poultry seasoning, sazon, Cajun spice blend all with good results Be gentle if you add extra salt, as many seasoning mixes are very salty on their own Cooking time doesn’t include freezing, thawing, or marinating time , I enjoyed this, but you have to at least like tofu’s texture for this one Even with freezing and thawing and pressing, this still had that tell-tale sponginess I cheated after baking, as I couldn’t get the coating to crisp up, and so I did finish these by frying in a skillet Next time I’m splurging on carbs, I’ll keep the marinade, but use panko rather than the cornmeal/starch mixture to see if it crisps up better in the oven I only had Greek yogurt, so I added some buttermilk to thin this out a bit Other than that (and the frying) I followed the recipe Thanks for sharing , I am in charge of catering for a sorority and this recipe is a hit for our vegetarian members Our cook omited the yogurt and soaked the tofu in soy sauce for a vegan version which is fantastic


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    Steps

    1
    Done

    Slice the Tofu Into Bite Sized Pieces or Larger If You Prefer.

    2
    Done

    Combine Yogurt and Poultry Seasoning (or Whichever Other Seasonings You Are Using).

    3
    Done

    Place Tofu and Yogurt Mixture Into a Ziploc Bag and Allow to Marinate Several Hours or Overnight.

    4
    Done

    in a Medium Bowl, Combine Cornmeal and Starch- You May Add Additional Seasonings to This Mixture as Well.

    5
    Done

    Preheat Oven to 350f.

    6
    Done

    Spray a Cookie Sheet With Pam.

    7
    Done

    Dredge the Marinate Tofu in the Cornmeal Mixture to Coat, and Lay on the Cookie Sheet, Leaving Room Between Each Piece.

    8
    Done

    Bake 20 to 30 Minutes, Turning Once, Until Browned.

    9
    Done

    Serve With Your Choice of Dipping Sauce (i Like Bbq Sauce Myself).

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    Emery Turner

    Cupcake queen baking up mini delights that are as pretty as they are delicious.

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