I'm going to tell you a little secret; every time he heard the word tofu he automatically assimilated it with vegan and vegetarian diets. And worst of all, I thought these products weren't for me. But a few months ago I realized that yes, they are for me and for everyone.

In addition, I received a fantastic book by Marie Laforêt with which I discovered that you don't have to be vegan or vegetarian to enjoy her many delicious dishes. So I have thrown myself with vegan nuggets from tofu which is one of his recipes. I have modified some little thing and, above all, I have adapted it to be able to do it with Thermomix.

You already know that a vegan person is one who does not eat food of animal origin. So you can imagine that our vegan tofu nuggets are small bites full of rich protein and minerals. In this way I manage to eat, without effort, a diet healthy and balanced.

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Vegan tofu nuggets

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With the vegan tofu nuggets I get a diet rich in protein and minerals.

Mayra Fernandez Joglar

Recipe type: incoming
Calories: 30
Rations: 18

Preparation time: 1H
Cooking time: 1M
Total time: 1:1 p.m.

Ingredients

270g firm tofu
1 garlic clove
20g golden flax seeds
30 g white miso
1 tablespoon dried parsley
1 pinch of turmeric
1 pinch of paprika from La Vera
1 pinch or turn of pepper mill
9 g cornstarch
30 g of water
Bread crumbs
Olive oil

Preparation

The first thing we will do is peel and crush the garlic. Then we put the chopped tofu, the garlic clove, the flax seeds, the miso, the parsley, the turmeric, the paprika and the pepper in the glass. We bite during 15 seconds, speed 4. We lower the pieces towards the blades and continue mixing for 15 seconds at speed 3.
We remove the dough to a bowl and let it rest between 30 and 40 minutes.
Meanwhile, we put the breadcrumbs in a deep plate. And we melt the cornstarch in the water, in another plate, stirring well so that it integrates perfectly.
We preheat the oven to 180º.
After time, we form a ball of approximately 20 grams. We crush them a little and we pass them first through the cornstarch mixture and then through the breadcrumbs.
In a griddle or frying pan, brown the nuggets on both sides so that they are well sealed. We are putting them on a plate covered with kitchen paper so that it absorbs the excess fat. When we have them all, we place them on a baking sheet and cook them for about 20 minutes.

Notes

For a slightly lighter version, you can make them in the oven with a little oil. Halfway through cooking you have to turn them over and grease the side facing up. We must also extend the time a little, in total about 25 minutes would be enough for them to have a nice toasted color. [br]With this version you get softer nuggets. So it's a matter of taste.

Equivalences with TM21

Source - Marie Laforêt's Great French Vegan Cookbook (Beta Editorial)

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vegan nuggets recipe said

ago 9 years

Hi Mayra, they look good, do you think the children might like them?
And another thing, can they be frozen?

Respond to vegan nuggets recipe

Mayra Fernandez Joglar said

I think they might like it, as long as you don't tell them they're chicken because obviously they don't taste the same. You can also use the old tricks of coating them with cereals or roasted corn.

On the other hand, I know that frozen tofu has a different texture than non-frozen tofu but I don't know how it looks in the nuggets. Although I will answer you soon because I have mine in the freezer. 😉

Regards!

Reply to Mayra Fernández Joglar

sanjoke said

ago 1 year

Hello! Could I not put the miso? I have everything except that ingredient. Thank you.

Reply to Sanbroma

Hola!
Yes, you can omit the miso but add a bit of salt, soy sauce or tamari to make it more flavorful.
Regards,