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From: Deborah (Recipes.vegsource.com)
Subject:         Tofu 'Chik' Nuggets
Date: October 25, 2009 at 8:04 pm PST

In Reply to: Re: Crispy Tofu posted by Susan on October 25, 2009 at 6:57 pm:

Tofu "Chicken" (Basic)

2 boxes waterpack Tofu, drained, frozen, thawed,
and gently pressed
1 quart water
2 Tbs vegetarian "chicken" bouillon powder
1/2 tsp celery seed
1/4 tsp garlic granules or powder
1/4 tsp natural sugar (optional)

Cut Tofu into large cubes.
Put all other ingredients into a saucepan.
Bring to boil.
Add Tofu.
Turn heat to medium simmer.
Simmer for 30 minutes, stirring occasionally.
Drain Tofu.
If not using immediately, store Tofu "chicken"
in a covered container, covered with the broth.


NOTES:
For best results, use frozen-and-thawed Tofu (as
described in ingredients list).

Recipe can be halved.

----

Baked Crispy Tofu "Chicken" Nuggets

Tofu "chicken" cubes, drained
1/4 cup soy creamer or soymilk
2 Tbsp flour
1/2 cup breadcrumbs
2 Tbs nutritional yeast flakes
1 tsp Spike or seasoned salt
Pan spray

In a bowl, mix flour and soy creamer or soymilk.
In another bowl, mix breadcrumbs, nutritional
yeast, and Spike.
Coat cubes with flour paste.
Coat cubes with breadcrumb mixture.
Chill for 1/2 hour.
Put cubes on greased baking sheet.
Spray cubes with pan spray until lightly coated all
over.
Bake at 400 F for 15 minutes, or until golden and
crispy.
Serve with a dipping sauce.

Suggested dipping sauces: Maple-Mustard, BBQ, Sweet
& Sour, Ranch Dressing.


Maple-Mustard Sauce

1/4 cup prepared mustard,
sweetened to taste with maple syrup.


"Honey"-Mustard Sauce

1/4 cup prepared mustard,
sweetened to taste with light agave nectar.

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