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?’Chick’n’ (tofu) tenders and fries?Freezing tofu is a game changer. The texture becomes more ‘spongy’ and it’s great for making ‘chicken’ nuggets. (It’s been a while since I made these but they’re still as delicious as I remembered ?.) My friend Sara @thevegansara makes a delicious BBQ version. Have a beautiful day friends.?
?Recipe: slice 1-14oz packet extra-firm tofu into approximately 1/2-to 3/4- inch thick rectangles. Freeze on baking sheet overnight. (You can freeze as is in original packaging but it takes longer and I don’t find it as effective.) Thaw at room temperature before gently pressing to remove excess liquid. Season with salt and pepper. Mix: 1/2 cup all-purpose flour, 3 tbsp nutritional yeast, 1 tsp Cajun seasoning (or your favorite seasonings…ex. garlic powder, chili powder, cayenne, paprika), 1 tsp salt, 1/2 tsp black pepper. Cut tofu rectangles into 1/2-inch wide sticks. Roll tofu in flour mixture twice to get sufficient coating. Heat neutral oil to frying pan. (Should be enough oil to reach half way up the sides of tofu sticks.) Pan fry tofu in hot oil until crispy on each side. (Served with sriracha ketchup and fries.)
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