Ingredients
2 extra-firm tofu blocks , pressed and sliced into bite-sized nuggets
2 cups vegetable broth, double-strength, no chicken, chicken-style
½ cup all purpose flour
1 cup breadcrumbs
1 tbsp paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp cayenne pepper
1 tsp sea salt
1 tsp black pepper
2 cups eggs replacer
⅓ cup Frank’s hot sauce
oil, for frying
Preparation
Place tofu nuggets into a bowl and add chicken-style broth. Coat each piece completely and let it stand for at least 15 minutes or cover and refrigerate for up to 2 days.
Whisk together egg replacer and Frank’s hot sauce.
In a medium shallow bowl, whisk together the flour breadcrumbs, onion powder, garlic powder, cayenne pepper, salt, and pepper. Set it aside.
Remove the tofu from the broth marinade and dip it into the seasoned flour.
Next, dip it into the egg replacer mixture and coat again with the seasoned flour. Place the dredged tofu on a plate or a wire rack and continue until you have dredged all of the tofu.
Meanwhile, heat up your oil to 365 degrees F and carefully place the dredged tofu into the hot oil and cook it in batches.
Fry for 3 to 5 minutes or until golden brown and heated through.
Using a slotted spoon, remove the tofu from the oil and place it on a plate lined with paper towels. Repeat until all of the tofu are cooked.
Serve with your choice of dipping sauces!
