Sunday, October 28, 2012

Gluten-Free Tofu Nuggets

It sure has been a while since posting. I had to walk away for a while, but it feels so good to be back. It was like a part of myself was missing without blogging. I think a lot of it might do with my anxiety about perfection. But hey, at least I can admit it. I want this to be an authentic place where you, the reader, can see what I feed my family. I might not be able to blog about everything I make, but I really, really, really want to blog about a lot of it. So, forgive me if its not always the perfect picture or setting! These nuggets made me a star at last night's Halloween party, along with my BBQ sauce inspired by The 30-Minute Vegan. I have some very open minded meat eating friends who I love to impress, and they love being impressed=) First, the recipe for the nuggets...

Gluten-Free Tofu Nuggets
1 3/4 cups bread crumbs (I like Real Foods Corn Thins pulverized to a powder in the food processor. See my review of these here. You could also use corn flakes or panko bread crumbs)
1 Tb salt
1/2 ts each onion powder, garlic powder, paprika, and mustard powder
15.5 oz packages Wildwood Extra Firm Tofu (it comes in a double pack, so you should have a total of 4 blocks of tofu. Trader Joe's brand is basically the same thing.)

1/4 cup mustard
3/4 cup filtered water
1/2 cup brown rice flour

2-3 Tb Olive oil (For the sheet pan)

First, slice your tofu into nuggets. Lay the pieces on a couple of paper towels over a large cutting board. Top with a couple more paper towels and press to get the water out. You could lay a heavy pan over it to make sure the water is pressed out well.

Now, mix your mustard, water, and brown rice flour. Of course you could use regular flour if you are not gluten-free.

Prepare mixture of crumbs, salt and seasonings. I put mine in a large tupperware so I can shake the tofu around in it.

Preheat oven to 400 degrees. Oil a large sheet pan with the olive oil.

Dip a nugget into the mustard mixture, shaking off excess. Then drop it into the crumbs, shaking it around to coat. Shake off excess and arrange on the sheet pan. Proceed with the rest of the nuggets.

Bake for about 20 minutes, or until golden brown underneath. Flip, then continue baking for about 15 minutes longer, or until they are appropriately crispy.

Oh, and I can't forget about the BBQ sauce! Jason says its our only barbecue sauce from now on, which is great for me because its so easy to make!

Quick and Easy BBQ sauce
1 cup organic ketchup
3 Tb Molasses or 2 Tb agave or 2 Tb honey
2 Tb soy sauce
1/4 cup filtered water
1/2 ts each onion powder and garlic powder
1 ts paprika
1/2 ts liquid smoke
1 1/2 ts apple cider vinegar
1 ts dijon mustard
2 Tb olive oil

Mix and enjoy!