Note: I prefer ripping the tofu in to chunks instead of tofu cubes because it helps the breadcrumbs coat the sides more evenly. Whisk together the wet mixture: soy milk or non-dairy milk of choice, apple cider vinegar, all-purpose flour, and a pinch of salt and pepper. Whisk together the breadcrumb mixture ingredients in a shallow dish: panko breadcrumbs, cornmeal, nutritional yeast, onion powder, garlic powder, salt, black pepper, and smoked paprika. Then, stack heavy items on top to drain the excess water. You can buy an inexpensive tofu press or create your own DIY tofu press by wrapping it in paper towels or clean dishcloths and placing in a shallow bowl. Press each block of extra firm tofu using a tofu press or diy tofu press for at least 20 minutes each. I haven't tried this with other protein sources but think chicken-style seitan and this breading recipe would make some delicious vegan chicken nuggets. I don't recommend making substitutions to this recipe as far as the breading goes unless it's more or fewer seasonings depending on your preferences.
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