People tend to think tofu replaces meat for a lot of vegetarians and vegans, but to be honest, I’ve never been too crazy about the slimy, spongey texture of tofu. Whether it’s baked, stir-fried, or steamed, I’ve never been satisfied by a tofu recipe – until now.
Freezing tofu removes the excess water, making the tofu chewier and better for soaking up marinades. I made delicious Buffalo Tofu Nuggets for dinner tonight and was so excited when I bit into the first one and discovered a firm, chewy texture.
Serve these nuggets with “Nacho Nooch” fries or on top of salad. Happy Meatless Monday!
Buffalo Tofu Nuggets
- 1/2 block tofu, cut into 1/2 cubes and frozen overnight
- 1/2 cup flour
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- salt and pepper (to taste)
- 3 tbs buffalo sauce
- Pre-heat the oven to 425
- Mix spices and flour in a deep bowl
- Rinse tofu under room temperature water
- Toss tofu in flour mixture to lightly coat
- Bake 10-15 minutes
- Toss in buffalo sauce
- Bake 5 more minutes
Enjoy! XO The Fearless Vegan