1/2to 3/4 cup vegan chicken broth or Gluten Free beer
1/4cupgrapeseed oil
Fresh chopped basil or parsley(optional)
Instructions
Press tofu for about 10 minutes. Get as much water out of the tofu as possible.
Prepare batter while tofu is being pressed.
Combine chickpea flour, through lemon pepper in a bowl. Slowly whisk in the water or gluten free beer. The coating should be the consistency of thinnish pancake batter. Stir in lime and mustard.
Tear the tofu into nugget size pieces or cut into sticks. The smaller pieces come out crunchier.
Heat oil in a non stick pan.
Take individual tofu pieces out of batter and gently place onto the pan, being careful not to crowd the nuggets. Cook on both sides until golden brown, adding oil as needed.
Place on serving dish and sprinkle with fresh basil or parsley (optional). Dip into your favorite condiments, ketchup, vegan honey mustard, you decide. Your family will love them!
Notes
If you prefer to bake, preheat oven to 450 degrees. Place coated nuggets on parchment paper for 30 minutes. At 15 minutes turn nuggets and keep cooking. Remember, make it your own, have fun in the kitchen, and enjoy infusing some veggies!