I love tofu. I love how versatile it is and how you can manipulate it to take on the flavours you give it!  There’s a popular store bought brand of vegan “chicken” nuggets that have always been a favourite, however, like most processed foods, there are some ingredients in there that aren’t so good for you if you eat a lot of them. So, I made sure to come up with an at-home version to make when there’s time and you want to enjoy some nuggies!  

**Still working on a gluten-free version; as I type this, I’m wondering if there is a gluten-free version of Shake n’ Bake!! You also don’t need to use Shake n’ Bake. Breadcrumbs work also. I just recommend using more spices. I do have another Tofu dish ~ my KFT ~ that was going on my menu (it’s posted on my social media way way back), so am still debating sharing it here, or keeping it for one of the projects I’m working on!

 

I’m really going to have to start coming up with more to write here when I get the premium site. This is a lot of work for free!! Not complaining though, I LOVE that you’re here reading my rambles and trying my recipes! I love all feedback! If you do make this or another dish, please let me know via my Instagram page – @_munchieswithlove. I’d love the shout-outs! ❤

Now, on to the recipe!!

Munchie Nugs!

Ingredients:

• 1 block of tofu, that had been frozen, and thawed overnight in fridge
• 2 packs of Shake n’ Bake
• 1 C flour
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp oregano
• 1 tsp ground pepper
• 1/2 tsp sea salt
• 1 tsp paprika
• 3/4 C non-dairy milk (I use soy)
• 1 Tbsp apple cider vinegar
• enough vegetable oil to fry

Directions:

1. Once tofu is thawed, drain and press it for 10-15 minutes to get as much liquid out as you can.
2. Mix apple cider vinegar into milk in a bowl and set aside for at least 10 minutes.
3. Rip tofu into small pieces, about 2″ large (remember, they will get bigger when breaded!)
4. In one bowl, add flour, garlic & onion powder, salt, pepper and oregano.
5. In another bowl add Shake and Bake and mix in paprika.
6. Heat oil on medium. You’ll know it’s ready to go when you place the end of a wooden spoon in it and it bubbles!
7. I usually do about 4 or 5 pieces at a time. Coat pieces in flour mixture, then dip in milk mixture and place in bowl with Shake and Bake. Try to use separate hands for wet and dry mixture to keep the batter from coating your hands! I use a fork to toss the pieces in the breading. Place all pieces into another bowl.
8. Use tongs, gently place pieces into oil. Make sure not to crowd them; do 1/3 at a time if needed. Turn over after a few minutes, ensuring all sides get fried. Remove and place in paper-towel lined bowl to help soak up some of the grease!
9. Serve with some yummy dips – I used a bourbon BBQ sauce and mixed Dijon mustard with some maple syrup to create a ‘honey’ mustard!

*breaded and waiting for oil to heat up!!

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