Recently I have been into experimenting with tofu, as soy was one of the six foods I avoided during my elimination diet. However I have begun to start reintroducing it into my meals and it’s been fun playing with the versatile food that tofu is. Currently I have been using firm for most of my recipes with the exception of my smoothies in which I use silken. I thought I would share one of my favorite new recipes after Candace shared her incredible chicken taco boats!
This recipe is something I got the idea from off of Pinterest, however I have been unable to find the original source as there are multiple ones. So I will say this is inspired by a village! I loved this recipe because of how quick and easy it has been for me to make, and there’s only three ingredients!
Oil Free Vegan Crispy “Chicken” Tenders
(vegan, vegetarian, gluten free)
1 package of firm tofu (I used the WFM organic firm)
1/2-3/4 cup of nutritional yeast
Pre heat the oven to 350 F, line a cookie sheet with parchment paper
Carefully drain your tofu from the package and pat dry with a paper towel but be sure to leave some moisture.
Once towel dried cut the tofu into tender like planks, I made mine into twelve slices of equal width.
Take a small plate and place your nutritional yeast in it, I did mine in segments so that there was never too much spilling off the plate.
Lay each plank into the nutritional yeast and press gently, flip over and do the same action again, I also quickly did each of the edges for an additional crisp factor.
Once you have coated the tender lay on the baking sheet and sprinkle with your favorite seasoning. I used Mrs. Dash, but you could also use Italian or garlic powder, black pepper, there are lots of options!
Now place the coated seasoned planks into the oven for 30-35min. I found any longer made them a little too chewy.
Remove from the oven and allow them to cool on a cooling rack for at least ten minutes.
I dipped mine in honey mustard and vegan mayo (drool)
There you have it! Easy, oil free “chicken” tenders!