Non-Chicken Tofu Nuggets

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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.

Directions:


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
batter.


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
towels.


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


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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