These tofu chicken nuggets got the disappearing plate of approval from my gang last night. They didn't take that long to put together and were fairly simple to assemble. These have a "skin" just like the Vegan Fried Chicken using rice paper wrappers. Which makes them extra crispy on the outside and chewy on the inside.
Tofu "Chicken" Nuggets
- 2 packages of extra firm tofu - frozen, thawed, pressed and then sliced into 6 slabs each (for a total of 12 slabs).
- 12 rice paper wrappers
- 1 cup non dairy milk
- 2 cups flour
- 1/2 tbsp paprika
- 1 tbsp salt
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1tbsp dried parsley
- 1 tbsp dried basil
Mix all the seasonings and spices with the flour into a shallow bowl.
Pour the milk into another shallow bowl.
Now we need to put on the "skins." One at a time soak the rice paper wrappers in a plate or shallow bowl with 1 cup of warm water in it. Soak for about 20-30 seconds depending how warm your water is. When it starts to get soft carefully take it out and spread it on your working surface, then place one tofu slab in the center and wrap it up like a burrito and set aside. Repeat with all remaining pieces of tofu.
Now dip the wrapped pieces into the flour to coat, QUICKLY into the milk and then back into the flour and set aside.
Once you have them all coated, I fried them 6 at a time for 3 minutes each side in our fryer at 350.
Let cool and serve. We had ours with mashed lentils and some corn.
My kids loved these! If you wanted to add some extra flavor you could marinate your pressed tofu in some not chicken or veggie broth for a while before you start, that would make the inside have that "juicy" chicken feel (which grosses me out! but others seem to appreciate) and impart a lot more flavor to them.