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!
Ingredients for the drummettes:
1 block extra-firm water-packed tofu
1/4 cup nutritional yeast
1/4 cup non-dairy milk
2 T No-Eggy Mayo (from either of my cookbooks) or commercial vegan mayonnaise
3/4 tsp sea salt or kosher salt
1/2 tsp poultry seasoning
1/4 tsp coarse ground black pepper
garbanzo bean (chickpea) flour, about 1 cup
vegetable oil for frying
Ingredients for the sauce:
1/4 cup non-dairy butter (from either of my cookbooks) or commercial vegan margarine
1/4 red hot sauce (a thicker sauce, such as Sriracha, works best)
Technique:
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.
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).
Preheat the oven to 325°F.
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.
In a bowl, whisk together the nutritional yeast, milk, mayo, salt and seasonings until smooth. In a separate bowl, add the garbanzo bean flour.
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.
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.
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).
| Servings |
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- 1/4 cup nutritional yeast
- 1/4 cup non-dairy milk
- 2 TBSP No-Eggy Mayo from either of my cookbooks or commercial vegan mayonnaise
- 3/4 tsp sea salt or kosher salt
- 1/2 tsp poultry seasoning
- 1/4 tsp coarse ground black pepper
- 1 Cup garbanzo bean flour Aka chickpea flour
- vegetable oil for frying
- 1/4 cup non-dairy butter or commercial vegan margarine from either of my cookbooks
- 1/4 red hot sauce (a thicker sauce such as Sriracha, works best)
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Ingredients
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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.
- 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).
- Preheat the oven to 325°F.
- 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.
- In a bowl, whisk together the nutritional yeast, milk, mayo, salt and seasonings until smooth. In a separate bowl, add the garbanzo bean flour.
- 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.
- 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.
- 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).
