Cathy Katin-Grazzini
Cathy's Kitchen Prescription LLC
www.cathyskitchenprescription.com
 
Chickless Nuggets
 
Here is a simple, very tasty alternative to meat, fish, or poultry for your meals. These baked tofu bites are flavored with herbs often used for chicken and turkey. These nuggets are delicious all on their own, but are so versatile, they can be used in sandwiches and gyros, in soups or stews, adding flavor and nutritious heft. They can round out a light meal and are my go-to option, when I’m throwing together a meal last minute. With their crunchy exteriors, and slightly chewy centers, Chickless Nuggets spare the chicks, help the climate, and provide a delicious source of protein, fiber, calcium to your meal. Serve them as they are, or with a dip. 
 
Prep 10 minutes            Bake 30 minutes           Serves 2 to 4
 
1 14-ounce package of firm tofu, well drained and patted dry
1 tablespoon nutritional yeast
1 teaspoon Bell’s Seasoning, or similar salt-free herb mix for poultry
2 teaspoons shiro (white) miso paste, dissolved in water
3 grinds of black pepper
 
Hint
Depending on the brand, firm tofu can be rather soft or quite firm. Softer options may need additional time in the oven to dry out sufficiently to create a chewy, not soft, interior.
 
Preheat oven to 400°F or 375°F convection.
Using clean fingers, break the tofu into uneven nuggets, about 1 inch square, and place in a mixing bowl.
Season with nutritional yeast, Bell’s Seasoning, diluted shiro miso, and pepper, to your taste. It should be flavorful.
Use a tablespoon to gently combine the tofu with the seasonings. Tofu can be tender, so try not to break the nuggets as you coat each piece thoroughly.
Line a small baking tray with parchment paper or a silicone baking sheet. Place each nugget on it, spacing them ½-inch apart.
Bake for about 30 minutes or until the nuggets are quite crispy and chewy on the inside.
Serve immediately.