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?Cajun Tofu Nuggets??
Hope you had a fun July 4th. I saw some amazing fireworks here in Miami…on a brief ‘mother-youngest daughter’ vacation. This was dinner before I left. ?Recipe: Press 1-14oz block extra firm tofu to remove excess liquid. Cut into approximately 1-inch cubes. In bowl 1 mix: 1 cup whole-wheat or all-purpose flour + 3 tsp Cajun spice + 1 tsp salt (or to taste). In bowl 2 mix: 1 cup plant milk + 2 tsp sriracha + 1 tsp apple cider vinegar and whisk. In bowl 3 add 1 cup panko. Dip one piece tofu into flour bowl to coat each side lightly in flour, shaking off excess. Dip tofu into milk mixture. Repeat flour and milk mixture one more time. Finally, dip tofu into panko bowl and coat well. Repeat for each piece of tofu. Bake on lined sheet at 400F until starts to turn crispy, about 20 minutes, flipping half way. While tofu is baking, in a small saucepan heat: 1/2 cup hot sauce + 2 tbsp vegan butter + 1 tbsp olive oil + 1 tbsp maple syrup. Whisk well while heating. Try sauce and adjust ingredients to taste. Heat sauce until starts to thicken. Once tofu is slightly crispy, remove from oven and brush with sauce on all sides before returning to oven for another 15 minutes. Serve with remaining sauce as soon as tofu is ready. .
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