So my family and I attended a friends Thanksgiving day after vegan Feast this year. It's is always fun when you are surrounded by compassionate people and delicious food! I made these tofu nuggets with three different dipping sauces which were a huge hit, numerous people asked for the recipe. Oh boy I should have made more because they were gone in less than an hour. I thought it might be easier to post them on my blog rather than emailing every individual person the recipes, this way it will also be easy for them to pass on the recipes to others.
These are actually really easy to make, they are great for parties, or to snack on. If you cut to tofu in larger pieces they are even great in sandwiches.
Tofu Nuggets
oil for frying (I use canola)
1 lb. pressed tofu
1 cup vegan milk ( I use Almond but Soy, Rice, and Hemp milk work just as well)
2 tbs cornstarch
1 cup cornmeal
2 tsp chili powder
1 tsp cumin
1/4 tsp cayenne pepper
1 1/2 tsp salt
In a large skillet (I use cast iron) heat about a 1/2 inch of oil over medium heat. Once your tofu is pressed, slice it down the center length wise and then slice width wise about every 1/4 inch so that you have flat squares. In a shallow bowl wisk together the milk and corn corn starch with a fork vigorously until the starch is mostly dissolved. In a mixing bowl mix together cornmeal and seasonings.
Test oil with a pinch of batter when it sizzles/bubbles you are ready to cook. Dip each piece of tofu in to milk and then in the cornmeal to coat. Transfer the tofu to the skillet in batches so you don't over crowd the pan. Cook on each side for 2-3 minutes until crispy. Use tongs to flip.
You can also bake these in the oven in you want something a little healthier.
Backyard BBQ Sauce (from Veganomicon)
1 tbs vegetable oil
1 medium-size yellow onion, finely chopped
4 cloves garlic, minced
1/4 tsp salt
1 tsp red pepper flakes
1 (28 oz ) can crushed tomatoes
1/3 cup molasses
1/3 cup white vinegar
2 tbs sugar
1 tbs mustard (I use spicy brown)
2 tsp liquid smoke
Preheat a sauce pan over medium. Place the onions in the pan a saute' in oil until browned. Add the garlic and saute' for another minute. Add all the other ingredients except the mustard and liquid smoke, cook for at least 30 minuets and up to 1 hour, uncovered, stirring occasionally. Lower the heat if the sauce begins to splatter. Add the mustard and liquid smoke, taste for sweetness/sourness. Adjust the flavors as needed and cook for 5 more minutes. If you like a smooth BBQ sauce you can puree it, but it's not necessary. Also if you want it a little more spicy add some hot sauce or cayenne pepper.
Cheezy Sauce (Veganomicon)
2 cups vegetable broth
1/4 cup all-purpose flour
1 tbs olive oil
3 cloves garlic minced
pinch of dried thyme
1/4 tsp salt
several pinches of ground black pepper
1/8 tsp turmeric
3/4 cup nutritional yeast flakes
1 tbs fresh lemon juice
1 tsp mustard (spicy brown)
Combine the broth and flour in a measuring cup and whisk with a fork until dissolved. Preheat a small saucepan over medium-low heat. Place the oil and garlic in the pan and gently cook for 2 minutes stirring often so not to burn the garlic. Add the thyme, salt and pepper, cook for about 15 seconds and add the broth, turmeric and nu yeast. Raise the heat to medium and use a whisk to stir constantly. The mixture will start to thicken cook for about 2 more minuets then add the lemon juice and the mustard. Serve warm. cover if you are going to let it sit for a while, if it forms a top layer just mix it back up.
Curry and Herb Dip (my own personal recipe)
1 cup veganaise
1/2 vegan sour cream
1 tbs mixed dried herbs
2 tbs curry powder
2 tbs green curry paste
1 tbs fresh chopped parsley
2 tbs grated onion
1 tbs lemon juice
1 tbs liquid braggs
Add all ingredients into a blender or food processor and blend until smooth.
