| PEANUT TOFU WINGS |
Crispy, saucy, and packed with protein, these gluten free vegan wings are so satisfying! Pair it with a side of rice, steamed vegetables, or as is for a delicious meal!
Recipe makes 8 wings
Macros per wing with fava tofu:
129 cals - 1g fat - 17g carbs - 13g protein
Macros per wing with extra firm soy tofu:
147 cals - 3g fat - 19g carbs - 11g protein
Ingredients
340g fava tofu or 350g extra firm soy tofu
1/4 cup chickpea flour
1/4 cup soy milk, can sub preferred dairy free milk or water
3/4 cup cornmeal, can sub preferred breadcrumbs such as panko
1 tbsp paprika
1/2 tsp salt
1/3 cup peanut butter powder
1/4 cup liquid aminos soy sauce
2 tbsp maple syrup
1-2 tbsp sriracha, optional - if you like it spicy!
Recipe
Preheat the oven to 350 F and line a baking tray with parchment paper. Set aside.
Slice the tofu brick in 4, then slice each piece in half diagonally so you have triangular like pieces. Set aside.
In a small bowl add chickpea flour and soy milk. Whisk to combine. Set aside.
In another small bowl or plate with a lip, add cornmeal (or breadcrumbs of choice), paprika, and salt. Mix together well.
Make a station with: baking tray, sliced tofu, chickpea/milk mix, and cornmeal mix.
Dip the tofu piece into the chickpea/milk mixture, coating all sides, then dip in the cornmeal mixture, coating all sides, then place on the prepared baking tray. Repeat with all tofu pieces.
Bake tofu for 15 minutes, flip each piece and cook another 5-10 minutes, or until all sides are golden and crispy.
While tofu bakes make the peanut sauce by adding to a mixing bowl: peanut butter powder, soy sauce, maple syrup, and sriracha. Whisk to combine.
Once tofu is done add to a mixing bowl and pour the peanut sauce over the tofu.
Toss really well coating all the pieces in peanut sauce.
If desired top with sesame seeds.
Serve as is, with a side of rice, or a side of vegetables to make it a meal!
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Peanut Nuggets recipe from the Top 100 High Protein Vegan Recipes Ebook.
