From: Deborah (Recipes.vegsource.com)
Subject: Vegan chicken nuggets
Date: April 16, 2002 at 6:59 pm PST
In Reply to: Vegan chicken nugget recipe? posted by Angela M on April 16, 2002 at 11:00 am:
Tofu 'Chicken' (Basic)
1 lb firm waterpacked Tofu -- drained, frozen, thawed, and gently pressed
1 quart water
2 Tbs vegetarian 'chicken' bouillon powder
1/2 tsp sugar or equivalent
1/4 tsp celery seed
1/4 tsp poultry seasoning
1 Tblsp corn oil
1/4 tsp garlic granules or powder
Cut Tofu into nugget-sized pieces.
Put all other ingredients into a saucepan.
Bring to boil.
Add Tofu.
When broth comes to a boil again, turn down to medium simmer.
Simmer for 30 minutes, stirring occasionally.
Put Tofu and broth into a covered container, and let cool in fridge.
Store Tofu Chicken in fridge, covered with the broth.
Use in recipes calling for cooked chicken.
NOTE:
For best results, use frozen-and-thawed Tofu (as described in ingredients list).
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Tofu 'Chicken' Nuggets
Tofu 'chicken' pieces, drained
1/4 cup soymilk or other nondairy milk
2 Tbsp flour
Seasoned crumbs (breadcrumbs, cornflake crumbs, etc)
Oil for frying
Mix flour and `milk.
Dry Tofu 'chicken' pieces with paper towels.
coat pieces with flour paste.
Roll in crumbs.
Chill for 1/2 hour.
Heat oil for frying.
Fry nuggets until golden brown.
Serve with a dipping sauce.
Suggested dipping sauces: Maple-Mustard, BBQ, Ketchup, Ranch Dressing.
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Maple-Mustard Sauce
1/4 cup prepared mustard, sweetened to taste with maple syrup.
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'Honey'-Mustard Sauce
Use agave nectar instead of maple syrup in above recipe.
