Rolled tofu nuggets with sesame breadcrumbs
These are just the best vegan tofu nuggets!
I don't have a lot of things that I really miss since becoming vegan, honestly, the transition to veganism in my diet was fairly easy (I am not talking about my job which required that I relearn the pastry world from scratch).
There are only a few things that I truly miss, nuggets are for sure one of them! I think most people enjoy nuggets because of their comforting quality, there is something about the different textures of the crispy exterior and the flavorful inside that is just plain fun to eat.
I am not good with compromising when it comes to flavors, so that means that sometimes I have to try a lot of times before I am happy with the end result. I am very happy with this one!
I usually dunk them in a crazy amount of fresh lemon but they go great with all the usuals (ketchup, mustard etc.).
Tofu is the most common source of protein in most vegan diets. Tofu is low in calories but high in protein and fat which make it a great substitute to use in main course dishes. It also contains many important vitamins and minerals, such as calcium, manganese, selenium and iron.
Sesame seeds are a great addition to lots of dishes and that is perfect because they are packed full of fiber, protein, magnesium, vitamin E and other antioxidants. They also add a great sell when roasted and taste so good!
I love the shape and size of this recipe because the ratio between the tofu and breadcrumbs is perfect for me. The shape can be changed into any other shape that you would choose. Make note to the fact that thicker or bigger shapes will need different baking times. (I even made dinosaur shaped nuggets for my son)
Classic nuggets are of course deep fried, I prefer the baked version but this recipe will work just as well for fried nuggets.
Whenever I go into the kitchen, whether it is for cooking or baking, I need to have my music with me. I thought it would be nice to share with you the exact song that describes my feeling towards each recipe. That way you can have a similar experience while cooking...
This recipe is for something that I have waited a long time to for. There is nothing wrong with taking your time, much like in the song Vienna by Billy Joel
Prep time: 10 min.
Baking time #1 : 20 min.
Cooling time: 30 min.
Baking time #2: 25 min.
Servings: 30-40 nuggets
Rolled tofu nuggets with a bite
Make sure the tofu has no liquid in it after draining well. Break the tofu up to pieces and place in the food processor, add the tomato sauce, ketchup, mustard and soy sauce. Blend well until smooth.
- Add the gluten and the spices and blend again for 30 more seconds.
- Remove the tofu mixture from the food processor and knead a little on a clean surface. The mixture should be thick enough to work with, if it is too wet, add a little gluten and knead well until absorbed.
- Prepare the baking screen with baking paper, spray a little oil on the paper.
- Wet your hands slightly and roll small balls of the mixture. Place the balls on top of the screen tray.
- Put the screen tray with the balls on a regular baking tray with 1 inch of water in it. (We are trying to simultaneously steam and bake the balls, it is important for the gluten end texture)
- Bake the balls in a preheated oven for 10 minutes, turn the balls upside down and bake for another 10 minutes.
- Take the balls out of the oven and set aside to cool down. You can place them in the refrigerator to help cool them down faster.
- At this point, the balls will still be very soft but will have a slightly firm exterior that allows us to batter it more easily.
- Prepare the wet batter: Mix all ingredients together, the batter should be thick enough to stick to the nuggets but not too thick that it leaves a heavy layer of batter on the ball. If the mixture is too liquidy, add a little flour and if it is too thick add some water.
- In a bowl put all the breadcrumbs mixture ingredients together. Place the balls in the wet batter and then toss them in the breadcrumbs. Roll well and make sure every side of the nugget is well covered.
- Heat the oven to 400 F.
- Place each covered ball on a baking screen tray with oiled baking paper (the screen will help to even out the baking process and prevent from the bottom side to crisp faster). Spray the nuggets with a thin layer of your choice of oil (I like sunflower).
- Bake on the screen tray for 15 minutes, turn the nuggets around and bake for another 10 minutes. The nuggets will come out crisp and golden!
Rolled tofu nuggets with sesame breadcrumbs, close up
Go ahead, share your version with me, take a picture and tag @pwildflou
Let me know what you think of the recipe in the comments section :)