Marie's Chikin Nuggets
- 34 lb extra firm tofu, pressed, then cubed
- 1 teaspoon dried thyme
- 1 teaspoon nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon onion powder
- 12 cup soymilk, for dipping
- 34 cup corn flakes, crumbled fine
- 14 cup whole wheat breadcrumbs
- salt and pepper, to taste
- Preheat oven to 350F In a food processor, put the tofu, dried thyme, nutritionnal yeast, lemon juice, onion powder and some salt and pepper, to taste.
- Pulse until well blended (or mash until crumbled very finely).
- Mix the cornflakes and the breadcrumbs in a bowl.
- Salt to taste.
- Put the soymilk in a small bowl.
- Form 18 small patties with the tofu mix.
- Dip in the soymilk then roll in the cornflake crumb --
- Bake on a cookie sheet for 30 minutes --
- You can also freeze them before cooking.
- It will make the tofu chewier, and more nugget-y.
extra firm, thyme, nutritional yeast, lemon juice, onion powder, soymilk, corn flakes, whole wheat breadcrumbs, salt
Taken from www.food.com/recipe/maries-chikin-nuggets-187274 (may not work)