I want to have chicken nuggets but I only have tofu in my fridge…so I made tofu nuggets!! They are crispy on the outside and fluffy and juicy on the inside! Super tasty and I can eat so many of them!!😋
Extra-firm tofu (no need to press it; just break it apart into scramble-like pieces)
Turmeric (optional; for colour)
Onion Powder
Garlic Powder
Nutritional Yeast (or cheese)
Salt
Your choice of vegetables
Method:
Drain the tofu, then break it apart using your hands or a couple of forks until it resembles scrambled eggs.
In a bowl, mix together the tofu, nutritional yeast, garlic, onion, salt, turmeric, paprika, and pepper. Let it sit for 5 minutes to let the flavors meld.
Sauté the tofu on medium-low heat until hot (about 8-10 minutes). You can use a nonstick pan without oil, but if you prefer, use 1-2 teaspoons of oil.
Roast and serve with your favourite vegetables (think tomatoes, spinach, mushrooms, or zucchini)
Variations:
Veggie Variations:
➔ Spinach and Tomato: Sauté spinach and cherry tomatoes with garlic before adding the tofu. The vibrant colors and flavors will elevate your scramble.
➔ Bell Peppers and Onions: Dice bell peppers and onions, then cook them until slightly caramelized. Mix them into the tofu scramble for a sweet and savory twist.
➔ Mushrooms and Kale: Sauté sliced mushrooms and kale until tender. Fold them into the tofu mixture for an earthy flavor.
Spice It Up:
➔ Add a pinch of red pepper flakes or a dash of hot sauce if you like some heat.
➔ Experiment with different herbs like fresh basil, chives, or parsley for added freshness.
Cheesy Goodness:
➔ Besides nutritional yeast, you can also sprinkle in some vegan cheese or dairy-free feta for extra creaminess.
Texture Play:
➔ For a crunch, toss in some sliced almonds or sunflower seeds.
➔ Crumbled vegan bacon or tempeh adds a smoky flavor and texture.
Serving Ideas:
➔ Serve your tofu scramble on whole-grain toast, in a wrap, or alongside avocado slices.
➔ Top with a dollop of vegan sour cream or a sprinkle of chopped green onions.
Sesame Ginger Tofu with Corn, Spring Onions and Stir Fry Rice
This Sesame Ginger Tofu with Corn, Spring Onions, and Stir Fry Rice is a tasty and healthy vegetarian meal that's ideal for a quick weeknight dinner. Crispy tofu is coated in a savory sauce and served with sweet corn and fragrant spring onions. For a complete meal, serve with stir-fried rice. Made from Tofu Recipe, Cornstarch, Sesame Oil, Ginger, Firm Tofu, Garlic Clove, Vegetable Oil, Rice, Honey, Onions, Ears Corn, Rice Vinegar, Soy Sauce.
Recipe for Tofu Poke Bowl with Avocado, Corn and Raddish
Made with Tofu Recipe, Rice Vinegar, Soy Sauce, Corn, Garlic Clove, Green Onions, Sushi Rice, Sesame Seeds, Radishes, Sesame Oil, Honey, Firm Tofu, Ginger, Avocado. This Tofu Poke Bowl with Avocado, Corn, and Radish is a tasty and nutritious vegan meal that's ideal for lunch or dinner.
Chef’s Note: I have fallen in love with this curry. And the tofu was so crispy!
Original recipe’s link
Ingredients
Curry
8 oz udon noodles
1 medium yellow onion, sliced
1 carrot, sliced
1 red bell pepper, sliced
2 garlic clove, minced
1 thumb-size piece of ginger, minced
3 tbsp unsalted butter
4 tbsp all-purpose flour
1 1/2 tbsp curry powder
4 cup vegetable broth
1 tbsp low-sodium soy sauce
1 tbsp ketchup
1 tbsp maple syrup
salt, to taste
Tofu Katsu
8 oz firm tofu
4 tbsp cornstarch
salt
paprika
5 tbsp milk
1/2 cup bread crumbs
vegetable oil
Instructions
Curry
0. If your udon isn’t pre-cooked, cook the noodles according to package directions
1. Slice the onion, carrot, and bell pepper. Mince the garlic and ginger
2. Melt butter over medium-high heat. Fry the vegetables, garlic, and ginger until soft/tender
3. Stir in flour and curry powder. Stir until the vegetables are coated.
4. Add in the vegetable broth, soy sauce, ketchup, and syrup. Season with salt and adjust seasoning as necessary. Lower heat and simmer until thickened.
5. Stir the udon noodles into the sauce.
Tofu Katsu:
1. Cut the tofu into filets
2. In a shallow dish, pour the cornstarch. Season with salt and paprika
3. In a second shallow dish, pour the plant milk
4. In a third shallow dish, pour the breadcrumbs
5. Dip the tofu filet into the cornstarch, milk, then breadcrumbs.
Chef Lucas Sin of Junzi Kitchen is back to teach you two ways to pan-fry tofu. First is using silken tofu that when done patiently, creates a delicate texture that is hard to break up in a sauce. The second is to freeze firm tofu, which helps extract the moisture. To complete the dish learn a simple yet flavorful mixture of soy sauce, abalone sauce, rice wine, and aromatics. GET THE RECIPE ►► https://f52.co/3NA1op6
Also featured in this video
Thomas Keller Insignia Nonstick Stainless Steel Frying Pan: https://f52.co/3Gugjza
Five Two by GreenPan Essential Nonstick Skillets: https://f52.co/3POHiJZ
Five Two Bamboo Double Sided Cutting Board: https://f52.co/3lMpaTc
Five Two Wooden Spoons: https://f52.co/3GJAFEm
Looking for something specific?
VIDEO CHAPTERS
00:00:00 Intro
00:00:52 Prep Firm Tofu
00:04:38 Silken Tofu
00:07:47 Sear Firm Tofu
00:10:01 Sear Silken Tofu
00:13:47 The Final Build
00:18:40 Time to Eat
PREP TIME: 3 hours 15 minutes
COOK TIME: 15 minutes
SERVES: 2
INGREDIENTS
1 packet (16 ounces) firm tofu OR silken tofu, drained
Kosher salt
Neutral oil
1 shallot, sliced thinly cross-wise
3 cloves garlic, sliced thinly length-wise
1/2 Thai red chile or similar, sliced thinly
2 scallions, cut into 2-inch segments, making sure white and green parts are separated