On the off chance that you have been feeling the loss of the accommodation or kind of chicken tenders, make a group of these to appreciate immediately or solidify for a later date.
They warm superbly so you can get serious about the formula and have locally acquired quality chunks in the blink of an eye! The prep take a tad of time yet is excessively simple, which is the reason I want to cause a twofold or triple group on an end of the week when I to have some additional time.
I cherish finding less expensive approaches to make veggie lover meat options, so I don't need to depend on the more costly, prepared meat choices you'll discover in the market.
- 12 oz. block of firm tofu
- 1/2 cup breadcrumbs (or gluten-free breadcrumbs)
- 2 tbsp corn starch
- 2 tbsp nutritional yeast
- 1/4 tsp salt
- 1/8 tsp fresh cracked black pepper
- 1/4 cup flour (or brown rice flour)
- 1/3 cup non-dairy milk
- vegetable oil for frying
INSTRUCTIONS
- Preheat oven to 400F.
- Slice tofu into 12 rectangles (see video). Optional step: cut into “nugget” shapes.
- Press with paper towel and or dish towel to remove excess moisture.
- In a mixing bowl, combine the breadcrumbs, corn starch, nutritional yeast, salt and pepper. Add the flour to another bowl, and the non-dairy milk to a third bowl.
- Dip each piece of tofu in the flour, then the non-dairy milk, and finally in the breadcrumb mixture to coat. Repeat with all the tofu.
- Add some oil to a frying pan on medium heat and wait until it is heated. Add the tofu pieces into the pan and fry a few minutes per side until golden.
- Once golden, place on a baking sheet and bake 20 minutes, flipping halfway through. Enjoy!
Read more our recipe honey mustard chicken & potatoes (one pan) #vegan #recipevegetarian
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