Just like Whole Foods makes it!!

I know what you are thinking, "Not Tofu!!"  I too have that fear, Unless it is cooked properly.

 

This is hands down the best way to eat it.  You do have to start it the day before draining and marinating but it is sooooo worth it.

 

 

 

 

 

(Found this recipe on Pinterest)

Chicken Fried Tofu Nuggets

Ingredients:

1 (14 ounce) package extra-firm tofu, drained and pressed
2 cups double strength chicken-flavored, vegan broth(I used Better than Bouillon veggie)
1/4 cup vegetable oil
1/2 cup all-purpose flour
3 tablespoons nutritional yeast
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon poultry seasoning
1/2 teaspoon dried garlic
1/2 teaspoon dried minced onion
1/2 teaspoon cayenne pepper

Prep:
To drain tofu remove packaging and place tofu on a cookie sheet lined with paper towels then cover with more paper towels and place a good sized plate or book on top to drain, changing the paper towels every 10 or 15 min. the longer you do this the better but at least and hour.  Cut pressed tofu into 1/2-inch thick slices; then cut into desired shapes. I did some squares, some tinier rectangles, all worked well. Place tofu into a shallow pan, and pour broth over the top, making sure tofu is covered. Set aside to soak overnight, refrigerated.
When tofu has marinated, stir together flour, yeast, salt, pepper, and spices. Warm oil in large skillet over medium-low heat. Remove tofu from broth and transfer to breading, one at a time. Pat breading onto tofu, you can repeat this twice (quick dunk of breaded tofu into broth, second layer of breading — I don’t think it needs it but you might!) Gently place tofu in hot oil; fry until crisp and browned on all sides. Each side took about 2-3 minutes. Remove from oil and set on wire rack with paper towels underneath to catch any drips.
They are best served immediately. You can reheat the nuggets in a 400º toaster oven or conventional oven for 15 minutes until hot and crispy, too