Thursday, June 17, 2010
Friday, June 11, 2010
Monday, June 7, 2010
I adapted the recipe a bit (by bumping up the spices and baking instead of frying) and I cut the tofu into chunks so I could throw them on top of a salad. Honestly, I was just trying to use up stuff from my fridge. I baked the crusted tofu cubes and they tasted like....Chicken McNuggets! Really!!! Or at least what I remember Chicken McNuggets tasting like.
I put my nuggets on top of a salad of broccoli slaw, grape tomatoes, sliced scallions, and chopped cilantro. The dressing was hot chili oil, olive oil, lime juice, 1 clove minced garlic, salt and pepper, and a drizzle of honey. It was spicy, crunchy, and delicious.
However, these nuggets would also be fabulous with just some ketchup for dipping ala Mickey D’s (only a helluva lot better for you!).
Tofu McNuggets (adapted loosely from Veganomicon)
Super firm tofu, cut into chunks
1 cup warm water
2 Tbsp cornstarch
1 cup cornmeal
3 Tbsp chili powder
2 tsp cumin
½ tsp cayenne (or more if you can handle it!)
2 tsp salt
Zest of 1 lime
Mix water and cornstarch in a bowl.
Mix cornmeal and spices on a large plate.
Dip tofu cubes into cornstarch mixture, then into cornmeal mixture to coat. Place coated tofu on a parchment lined baking sheet. Spray or drizzle with olive oil to coat. Bake 25-30 minutes at 400 degrees or until golden brown and crispy (you could also pan fry in oil if you are feeling decadent).