How To Make Tofu Chicken Nuggets
Dill pickle juice
All purpose gluten-free flour
- we use Bob’s Red Mill replacer
- such as EVOO or canola for frying
Open package of tofu. Place in freezer safe zip lock bag and freeze overnight.
In morning place in refrigerator to thaw completely.
Press tofu to remove water. Tear tofu into pieces about 15 – 20.
In a large bowl combine; pickle juice, 1 cup of milk and tofu chunks. Marinate tofu for 30 minutes
In a separate bowl mix the dry ingredients; flour, vegan egg, sugar, salt, pepper, onion powder, garlic powder.
Heat oil on medium heat
Set out a plate with paper towels for absorbing excess oil
One by one, drain excess liquid off and add tofu pieces to dry mix, coating all sides thoroughly, take out and add to heated oil
Let fry until golden brown on all sides, setting them on paper towel to dry.