Allow the vegan chicken nuggets to cool slightly, then transfer them to a bowl or Tupperware container. Pull the pan from the oven and remove the foil. Place the wrapped nuggets on the center rack of the preheated oven and steam for 20 mins. Tightly cover the entire pan in foil, tucking the edges under the sides of the pan so that the seitan can steam. Spray the tofu tops with oil and sprinkle with seasoning as you like. Evenly spread the seitan chicken pieces and ensure they are not touching each other, as they will expand as they bake. Line a baking sheet in parchment or foil and spray with cooking oil. Repeat until you use all of the tofu dough. When you've run out of space, roll the scraps into a ball and press them out into another rectangle. Use a 1 or 2" sized cookie cutter and cut shapes from the tofu dough. Use your hands to knead the nugget dough for 1 min, forming an ~ 12" x 18" shape. Once your dough is smooth and well-formed, remove it from the food processor and place it on a clean surface, like the counter. Run the food processor for a few mins, until the mixture forms a dough, then let it run longer to knead the dough until smooth.* of water, and add more by the Tbsp as needed. Process the tofu pieces for 1 min until it breaks down.Īdd wheat gluten, bouillon powder, garlic powder, onion powder, sage, rosemary, liquid smoke, cornstarch, nutritional yeast, oil, water, and sea salt. Remove the extra firm tofu from the package, and press it in a tofu press like this for 15 mins.īreak the tofu into large chunks and place it into a high-powered food processor with a metal blade.
0 kommentar(er)
