Crispy Tofu Nuggets and Pine Nut Caesar Salad

Ok, this one really WAS as easy as 1, 2, 3 (well the tofu part, anyway). These vegan-style ‘chicken fingers’ (aka crunchy tofu bites) were dipped in plum sauce and served with a delicious Caesar salad. Sometimes you just gotta go with pub food!
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Crispy Tofu Nuggets

via Whitewater Cooks (Shelley Adams)

1 package regular tofu
2 tbsp soy sauce
1 tsp sesame oil
1 tbsp rice vinegar
1 tbsp Thai sweet chili sauce
1 tbsp cornstarch
1 tbsp water
1/3 cup raw sesame seeds and/or 1/3 cup Panko or other dry breadcrumbs
2 tbsp vegetable oil for frying

Slice a block of tofu into 15 even pieces. Put the tofu in the bottom of a glass baking dish. Mix together the soy sauce, sesame oil, rice vinegar and sweet chili sauce; pour this over the tofu, turning pieces around to coat. Marinate for about an hour (or longer), turning the tofu over a couple times. Mix the cornstarch and water together in a small bowl. Put the sesame seeds and/or Panko in another small bowl. Remove the tofu from the marinade and dip each piece first in the cornstarch mixture, and then in the seeds or crumbs, pressing quite firmly to get them to stick. Heat a saute pan to medium and add the vegetable oil. Add the tofu nuggets to the hot pan and saute for a minute or 2 on each side until they are golden brown. Don’t try to fit too many in the pan at one time or you’ll have trouble flipping them around. Remove from the pan and serve right away with your favourite dipping sauces.


Pine Nut Caesar Salad

via Vegan Secret Supper (Merida Anderson)

1/4 cup pine nuts
1/2 roasted garlic bulb, skins removed
3 tbsp unsweetened almond or soy milk
2 tbsp lemon juice
1 tbsp white wine vinegar
1 tsp Dijon mustard
1 tsp brown rice syrup
2 tsp tamari
1 tsp nutritional yeast
3 tsp capers
1/2 tsp ground black pepper
1/3 cup olive oil
1 head romaine lettuce, washed and chopped
1 cup croutons
2 tbsp vegan Parmesan
1 lemon, washed and wedged

Preheat oven or toaster oven to 350 F. Toast pine nuts for 5 minutes, stirring halfway, until golden and fragrant. (Note: make sure to watch these near the end, as they burn quickly and are hella expensive!) Let cool. In a blender or food processor, combine all ingredients except oil and blend until smooth. Slowly add oil and blend until emulsified.

Add the capers, croutons, and dressing to the lettuce, and toss to coat. Sprinkle Parmesan on top and garnish with a lemon wedge.


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