I pimped my tofu.
Did you know Whole Foods makes chicken-fried tofu? They do! I’ve only come across it maybe twice in my lifetime via their expensive yet oh-so-addictive hot bar, and lately its been on my mind non-stop. Clearly it’s time for another restaurant inspired copycat! Being the supportive husband that he is, Paul promptly tried to talk me out of it.
“Jenny you just dipped TOFU in EGG… you just completely negated the whole point of using tofu!”
“Tons of vegetarians eat eggs! I eat eggs!”
“You should just use chicken.”
“But I don’t want chicken. You ate all the chicken!”
“I…. Oh… Well it still doesn’t make sense!”
“I made fried pickles too.”
I’ll admit it: he’s totally right. This recipe makes about as much sense as Miley Cyrus in a snuggie… but who am I to argue with my stomach?
Baked! Chicken Fried Tofu
BAKED! Chicken Fried Tofu
Yield 16 nuggets
- 1 block of extra/super firm tofu
- 1/4 cup plain bread crumbs
- 1/4 cup panko breadcrumbs
- 1 tsp salt
- 1/2 tsp paprika
- 1/2 tsp parsley
- 1/2 tsp garlic powder
- 1/4 tsp sage
- 1/8 tsp onion powder
- 1/8 tsp cayenne pepper [optional]
- a pinch of white pepper
- a few cranks freshly ground black pepper, to taste
- 1 egg, lightly beaten
- 1/2 cup milk
- 2-3 TBSP all-purpose flour
- cooking oil spray/mister [olive or coconut oil]
- adapted from Host the Toast
- Preheat oven to 400 degrees F.
- First drain the water from your package of tofu, gently squeezing/blotting out any excess liquid with a few paper towels.
- Turn the block on it's side and cut into two symmetrical sheets.
- Cut each sheet in half vertically, then horizontally, then again at each diagonal until you have a total of 16 tofu triangles. You can also cut the tofu into 8 larger squares for nuggets that have more tofu and less breading!
- Set aside.
- In a medium sized bowl, mix together both breadcrumbs along with your seasonings.
- Next grab a small bowl and mix together your egg and milk.
- Fill a third small bowl with the flour and get ready to dip!
- Dip each tofu triangle in the flour mixture, then the egg bowl, and finally plop it straight into the breadcrumb bowl and cover with breading. I don't do anything daintily so I literally smash the breadcrumbs into the tofu wedge to pack in as much coating as I can.
- Spray all sides with cooking spray [top, bottom, and sides] and place on an oil-rubbed baking sheet.
- Bake at 400F for 35 minutes, flipping them after the 20 minute mark.
- Enjoy immediately with your favorite dip!
If possible, avoid placing the nuggets on the floor while you attempt to stage a photog session with them. Someone is bound to swoop in and steal one.
Especially furry someones.
They also love chicken fried tofu, apparently.
I suppose it’s a plus that they’re Madison approved?
Once they’ve had a minute or so to cool, commence face stuffage!
Take the flavor a step further and serve them dunked in your favorite dip! They’re great with ketchup, honey mustard, barbecue sauce, sweet chili sauce and my beloved smoky chipotle sauce.