{"id":6079,"date":"2014-10-28T07:51:14","date_gmt":"2014-10-28T14:51:14","guid":{"rendered":"https:\/\/oneingredientchef.com\/?p=6079"},"modified":"2017-02-18T11:42:12","modified_gmt":"2017-02-18T19:42:12","slug":"baked-mctofu-nuggets","status":"publish","type":"post","link":"https:\/\/oneingredientchef.com\/baked-mctofu-nuggets\/","title":{"rendered":"Baked McTofu Nuggets"},"content":{"rendered":"

Tofu. It’s so… “vegan” isn’t it? <\/p>\n

I can’t tell you how many nights of sleep I’ve lost (zero) trying to figure out how to remove the stigma associated with tofu. The problem isn’t the ingredient, it’s the preparation. Think of tofu like a block of white canvas just waiting for you to do something great with it. It can have amazing flavor and texture only IF you treat it with the care it deserves. <\/p>\n

Lately this recipe has been one of my favorite ways to prepare tofu in a snap. All we’re doing is coating the tofu in a simple breading of masa harina (the cornmeal used to make tortillas) and seasonings, and then baking it. Baking makes this recipe much healthier than frying, but it also transforms the tofu’s texture into something soft and chewy, like a chicken nugget. The end result is a crispy coating around a dense but moist nugget of tofu. In all, it takes a few ingredients and 5 minutes of prep work to put Ronald McDonald to shame. <\/p>\n

\"Tofu_Nuggets\"<\/a><\/p>\n

Makes 12 nuggets<\/strong><\/p>\n

\n

Ingredients:<\/h4>\n
\n