Non-Chicken Tofu Nuggets


Ingredients (use vegan versions):

  • 4 tablespoon of dark all-purpose flower such as whole wheat
  • or oak flour
  • 7 tablespoon of cold water to coagulate the and the batter
  • 1/2 of vegan bread crumbs- I like to make my own
  • 1 teaspoon of kelp powder or sea iodine salt
  • 2 teaspoon of cayenne
  • 1-2 pounds of extra firm tofu that you cut into round balls or into cubes
  • or you can use a chicken meat substitute analogue
  • enough olive oil for a inch to stir deep fry in a frying pan.


Cosmopolitan once said that to
eat nothing white, i.e. mayonnaise,
eggs, sugar, milk, flour. So I
subscribe to the theory, the less
processed the better.

1) Stir flour and water into a smooth

2) Combine 1/2 of toasted vegan bread crumbs.

3) COmbine 1/2 iodine sea salt or powdered kelp
or miso with 1/2 or to taste cayenne pepper.

4) Heat an inch of olive oil in a iron
skillet-non aluminum.

5) dip tofu cubes into batter and crumb
mixture then cook for 2 minute in the
platter until they are honey brown.
Drain the oil off and put on paper

Mustard sauce is not that traditional
but it is better than mayonnaise for

I prefer a heated mixture in a sauce
pan of 1 tbsp of miso or saltless soy
sauce, with which is stirred in:

1 tbsp of apple cider vinegar
1/4 – 1/2 of powdered mustard
4 to 6 tablespoons of water

Personally although I don’t like meat-tasting analogues, they are better for
nutrition and also for transitional
dieting purposes. My personal aim is to
remain a macrobiotic therapeutic vegan.

Serves: 5

Preparation time: 25 min

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