Ingredients
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Ingredients for the drummettes
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1 block tofu(extra-firm water-packed tofu)
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1/4 cup nutritional yeast
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1/4 cup milk (non-dairy)
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2 tablespoons mayonnaise (non-dairy)(from one of The Gengle Chef's cookbooks) or commercial vegan mayonnaise)
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3/4 teaspoon saltsea salt or kosher salt
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1/2 teaspoon poultry seasoning
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1/4 teaspoon black peppercoarse ground black pepper
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1 cup garbanzo bean (chickpea) flour
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vegetable oilfor frying
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Ingredients for the sauce
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1/4 cup butter (non-dairy)(from one of The Gengle Chef's cookbooks) or commercial vegan margarine)
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1/4 cup hot sauce(red hot sauce. a thicker sauce, such as Sriracha works best)
Directions
If you’ve ever been “on the fence” about tofu because of its texture, these spicy nuggets may just change your mind. They’re pre-baked to give them a dense, meaty and slightly chewy texture before breading and frying. I’ve often heard that people have a difficult time getting breading to actually adhere to tofu. So I experimented with a batter that seems to work rather well. And voila! Spicy Buffalo Tofu Drummettes. I served them with a side of Chunky Bleu Cheese Dressing from my Non-Dairy Evolution Cookbook which can be purchased through this website. And they’re gluten-free!
More recipes like this one can be found in The Gentle Chef cookbooks, which can be purchased here: https://thegentlechef.com
Steps
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1
Done
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Drain and slice the block of tofu lengthwise through the center to create 2 slabs. Lay each slab on its side and slice lengthwise down through the center to create 4 slabs total. |
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2
Done
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Thoroughly press the tofu until it is not releasing any more liquid. This is important: the drier the tofu, the better the texture of the finished dish (this can also be done with a tofu press using the whole intact block and the block sliced after pressing). |
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3
Done
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Preheat the oven to 325°F. |
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4
Done
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Now cut each slab into 3 drummettes. Try slicing on a slight diagonal, turning the knife slightly to left on the first slice and then slightly to the right on the second slice so the drummettes are irregular rectangles, for a total of 12 drummettes. This will give them a more natural and less uniform appearance. Line a baking sheet with parchment paper or a silicone baking mat and place the drummettes on the baking sheet in a single layer. Bake uncovered for 30 minutes, turning after 15 minutes. Remove to cool. |
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5
Done
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In a bowl, whisk together the nutritional yeast, milk, mayo, salt and seasonings until smooth. In a separate bowl, add the garbanzo bean flour. |
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6
Done
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Dip each drummette in the milk mixture and then dredge in the flour and set aside on a plate. Replenish the flour as needed. Let the drummettes dry for about 10 minutes and then dredge them in the flour again. |
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7
Done
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In a skillet or wok, heat about ½-inch of oil over medium-high heat until the oil begins to shimmer. Fry the drummettes in the hot oil for several minutes until golden brown. Remove to a plate lined with a paper towel to drain. |
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8
Done
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Meanwhile, melt the butter or margarine and whisk together with the hot sauce until smooth. Just before serving, drizzle the sauce over the drummettes in a bowl and turn the drummettes gently until they are thoroughly coated with the sauce. Transfer to a serving plate and serve immediately with the dipping sauce of your choice (i.e., vegan blue cheese or creamy ranch dressing). |
