My Foodie Call

Chicken “paste”…all the crap that is leftover after they take the meat off the bones

http://www.youtube.com/watch?v=T67DvoH2H3E&feature=fvwrel

Despite that pink heap in the above picture, I am not opposed to my kids having homemade chicken nuggets with actual chicken and void of mechanically separated by products, but you will never catch me making it. 🙂
In short: the tofu nugget is making an appearance. Tofu is a fabulous meat alternative with lots of protein and calcium and pretty much takes on the flavor of whatever food you put it in. I tried to make something similar to this a few years back, but the recipe (or me) failed miserably.  I found this other version on a vegetarian website called:
compassion over killing http://www.cok.net

My kids like things that they think are junky or anything with a batter that appears to be fried. Hopefully this is a score with the crispy coating.

“Chicken” Nuggets

1- 14 ounce package of extra firm tofu
1/2 cup whole wheat bread crumbs
1/2 teaspoon garlic powder
1/4 teaspoon pepper
salt, to taste
1/2 cup water

1) Preheat the oven to 350°F.
2) Unwrap the tofu and shake off any excess moisture. Place the tofu in a freezer bag or wrap well in plastic, then freeze the sealed tofu for at least 24 hours.

The next day, thaw the tofu by placing it—unwrapped—into a microwave-safe bowl.

frozen tofu. scary looking, I know.

Cover the bowl and microwave on high to defrost, checking every 2 to 3 minutes to make sure the tofu doesn’t cook. Once thoroughly defrosted, gently squeeze out any excess moisture. Cut into 1-inch cubes.

3) In a shallow bowl, add the bread crumbs and spices, mixing well.

The goods

4) In a separate bowl, pour 1/2 cup of water.

Crunch

Thought about doing straight ketchup for dipping. Boring.

The verdict