Tofu Chickin Fingers recipe as requested

I am nothing if I am not a crowd pleaser.


Tofu Chickin Fingers

The Marinade

1/2 pound of extra firm tofu
1 cup of water
3/4 cup of nutritional yeast
1/4 cup of "chicken" broth powder
1 tablespoon of soy sauce
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of turmeric

In a 9x9 baking pan, mix the water with the nutritional yeast, soy sauce, garlic, onion, broth powder, and turmeric. Take the tofu, pat it dry, and cut into "fingers" about 1 inch wide and 3 inches in length. Set the tofu fingers into the liquid mixture and let marinade for about 4 hours.

The Battering

1 cup of veggie (or "chicken") broth
3 tablespoons of mustard
2 cups of flour
1 cup of nutritional yeast
1/2 cup of "chicken" broth powder
1 tablespoon of garlic powder
1 tablespoon of dried parsley
1 tablespoon of black pepper
3 teaspoons of salt
3 teaspoons of onion powder
2 teaspoons of turmeric
1 teaspoon of celery seeds


In a deep bowl that is at least 4 inches wide, combine all dry ingredients. Mix thoroughly. In a dish that is at least 1 inch deep and 4 inches in length, combine the liquid broth and mustard. Mix and then add 1/2 cup of the flour mixture to the wet mixture and stir well. It should begin to thicken.

In a sauce pan, heat about 1 cup of oil until it is close to smoking. Do not let the oil burn. Take each tofu finger from the marinade and dip into the mustard mixture. Coat well. Then place into the flour mixture and firmly (but gently) press the flour mixture onto the tofu. Carefully place the tofu finger into the hot oil. Turn about about three minutes or when the tofu batter begins to brown. Repeat with all the tofu fingers. Serve hot.



Last night I made burritos and watched 3 hours worth of Top Chef. I am glad to see some more Atlanta people doing well.