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  Chicken Nuggets
 
Ingredients:

* 1 14-ounce package of extra-firm tofu
* 1/2 cup bread crumbs
* 1/2 teaspoon garlic powder
* 1/4 teaspoon pepper
* salt, to taste
* 1/2 cup water

Unwrap the tofu and shake off any excess moisture. Place the tofu in a freezer bag or wrap well in plastic, then freeze the sealed tofu for at least 24 hours.

The next day, thaw the tofu by placing it—unwrapped—into a microwave-safe bowl. Cover the bowl and microwave on high, checking every 2 to 3 minutes to make sure the tofu doesn’t cook. Once thoroughly defrosted, gently squeeze out any excess moisture and cut into 1-inch cubes.

Preheat the oven to 350°F.

In a shallow bowl, add the bread crumbs and spices, mixing well. In a separate bowl, pour 1/2 cup of water.

Dip each piece of tofu first into the water, lightly shake off any excess water, and then coat with the seasoned bread crumbs.

Put the breaded tofu cubes on a lightly oiled baking pan and baked 25 to 30 minutes, until golden brown and crisp.

Serve with a dipping sauce such as sweet and sour or barbecue, or spicy mustard.

 

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