These tofu chicken nuggets can be made ahead to use throughout the week. To mimic the taste (and texture!) of chicken, we also use a plant-based product called seitan.
Ingreadient
- 1 package (14 ounces) soft tofu, patted dry
- 2-3/4 cups vital wheat gluten, divided
- 1-1/2 teaspoons poultry seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon white pepper
- 1-1/4 cups water, divided
- 1/4 cup vegan egg substitute (powdered)
- Oil for frying
Direction
- Combine tofu, 1-1/2 cups vital wheat gluten, poultry seasoning, salt, garlic powder and pepper in large bowl just until combined. Add 1/4 cup water, a little at a time, until dough forms a ball. On a surface lightly dusted with vital wheat gluten, roll dough into a circle about a 1/2 inch thick. Gently cut or tear dough into 50 pieces.
- In a large saucepan, place a steamer basket over 1 in. water. In batches, place dough pieces in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, until pieces look puffed and firm, 10-15 minutes. Remove and keep warm.
- Place remaining 1-1/4 cups vital wheat gluten in a shallow bowl. In a separate shallow bowl, mix egg substitute with remaining 1 cup water; let stand 5 minutes to thicken. Dip pieces in egg mixture, then in vital wheat gluten. In a Dutch oven, heat oil to 375°. Fry in batches until golden brown, 2-3 minutes on each side; drain on paper towels. Serve immediately.
