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Friday, September 17, 2021

A recipe for the weekend: vegan nuggets

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2 blocks of tofu
Vegetable oil for frying
1 ¼ cup of veggie broth
2 tablespoons of soy sauce
1 teaspoon of garlic powder
2 cups of plant based milk
2 tablespoons of lemon juice
2 tablespoons of golden flaxseed meal
Optional ¼–½ cup of hot sauce
2 cups all-purpose flour
2 tablespoons of nutritional yeast
⅓ cup cornstarch
½ tablespoon salt
1 tablespoon paprika
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
1–2 teaspoons of black pepper

Break the pressed tofu into large chunks. In a shallow dish, whisk together marinade ingredients. Add in the tofu and let marinate for 15 minute or even overnight overnight. In a large bowl, mix together the ingredients for the buttermilk and let sit for 5 minutes.

Remove the tofu from the marinade and add it into the buttermilk mixture. Let sit for a few minutes while you make the breading. In a large skillet over medium heat, heat enough oil so that it will come up roughly halfway up your pieces of tofu.

In a shallow dish, whisk together all of the breading ingredients. Dip a piece of the buttermilk soaked tofu into the breading, covering on all sides. Dip it back in the buttermilk and then again cover it in the breading.

Place the breaded tofu pieces directly into the hot oil and cook for 3 minutes. Flip and cook for an additional 3-5 minutes so that the nuggets are a nice golden brown color all around.


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