Sous Vide Vegan Tofu Nuggets
It tastes like chicken, juicy like chicken, and it's chewy like chicken, but it ain't chicken. Crunchy on the outside, ridiculously juicy on the inside - that’s why sous vide really makes a difference in creating the perfect whatever-tofu recipe. All of the steps below are important and serve a purpose. Freezing the tofu will create a chewier texture, while making it easier for the broth to penetrate the tofu. Frying the tofu before sous vide helps create more of a stable tofu chunk, while locking in the juices. Sous vide helps the broth evenly coat and penetrate the tofu chunks. The final step is frying, because you know, frying always makes everything taste and feel better. Feel free to experiment with the seasonings. Keep the Not Chick’n Bouillon, though. It will give you a chicken-y flavor. I recommend a minimum cook time of 4 hours, however, this recipe shines more with a longer cook time of about 6 hours.
I am a plant-based, vegetarian food lover who loves the challenge of cooking them up in a way that's delicious, affordable, and easy.
Prep Time: 00:00
Recipe Time: 04:00
180F / 82.2C
- 1 block extra-firm tofu (not silken)
- 1 Not Chick'n Bouillon Cubes
- ½ cup flour
- 2 teaspoon garlic powder
- 2 teaspoon smoked paprika
- 1/3 cup water
- Set your Anova Sous Vide Precision Cooker to 180ºF / 82.2ºC
- For best texture results, freeze the entire tofu block overnight. Once frozen, defrost for a few hours on the counter, or for a few minutes in the microwave. Drain, press, and pat dry the tofu as much as possible. Cut the tofu block into 8 large pieces. Pat dry again.
- Add 3 tablespoons of oil to a medium-hot pan. Fry the nuggets on all sides until golden. Once done, set aside on paper towels.
- Next, take a small bowl and add ⅓ cup of water. Heat for one minute in the microwave. Take your Not Chick’n Bouillon Cube and drop into the hot water. Allow to dissolve. Next, add ¼ cup oil, 1 teaspoon of garlic powder, smoked paprika, a ½ teaspoon salt and black pepper (optional) . Whisk everything together.
- Once the broth has been mixed, add the tofu chunks and coat well.
Then pour the tofu chunks and the broth into a reusable silicone bag, or a freezer-grade bag. Sous Vide for 4-6 hours.
- Time for frying! In a separate bowl, mix ½ cup flour, 1 teaspoon garlic, 1 teaspoon smoked paprika, a pinch of salt and pepper.
- Roll the tofu chunks into the flour and set aside. Once done, roll the tofu chunks into the flour again. Allow the tofu chunks sit for 10-15 minutes to allow it to soak up the flour.
- Next, add vegetable oil into a pot. Once the oil is hot enough - about 375F/190C, add the tofu pieces. Fry for a couple of minutes, until golden and crispy. Remove tofu pieces from the oil and drain. Serve. Use the broth in the bag as a dipping sauce.