Vegan MiSOgood Edamame Tofu Nuggets
Edamame Tofu Nuggets
1 (14-Ounce Package) Firm Tofu
1/4 Cup Aquafaba
2 Tablespoons MiSOgood Miso Teriyaki
2 Tablespoons Nutritional Yeast
3/4 Cup Chickpea Flour
3/4 Cup Tapioca Starch, Divided
1 Tablespoon Dried Onion Flakes
1 Teaspoon Garlic Powder
1/2 Teaspoon Ground Black Pepper
1 Cup Shelled Edamame
1 Medium Carrot, Peeled and Minced
Olive Oil or Cooking Spray, as Needed
Preheat your oven to 350 degrees and line a baking sheet with parchment paper or a silicone baking mat; set aside.
Thoroughly drain the tofu and gently press it to squeeze out as much excess water as you can. Don't worry if it begins to crumble slightly.
Cut or tear the tofu into smaller chunks before placing them in a large bowl. Use a potato masher to pulverize the pieces, until the mixture is roughly the texture of cottage cheese. Add the aquafaba, miso, nutritional yeast, chickpea flour, 1/4 cup of the tapioca starch, onion flakes, garlic powder, and black pepper. Switch over to a wide spatula to stir until thoroughly combined. Add the edamame and carrot last, mixing until just incorporated.
Place the remaining 1/2 cup of tapioca starch in a medium bowl.
To form your nuggets, scoop out roughly 2 tablespoons of the batter at a time, and gently place them into the bowl of starch. It's a very soft batter so handle them with care. Toss to coat, lightly flattening the pieces and molding them into a nugget shape. Place them on the prepared baking sheet and repeat until all the batter has been used.
Lightly drizzle or spray with oil before sliding the sheet into the oven. Bake for 10 - 15 minutes, until lightly browned. Flip the nuggets over and bake for another 10 minutes or so, until golden and crisp all over. Serve hot, ideally with additional MiSOgood Miso Teriyaki on the side for dipping.
Makes 24 - 30 Nuggets
Notes: To cook the nuggets in an air fryer, air fry at 370 degrees for 8 - 10 minutes, flip, then air fry for 5 - 8 minutes more.
1 (14-Ounce Package) Firm Tofu
1/4 Cup Aquafaba
2 Tablespoons MiSOgood Miso Teriyaki
2 Tablespoons Nutritional Yeast
3/4 Cup Chickpea Flour
3/4 Cup Tapioca Starch, Divided
1 Tablespoon Dried Onion Flakes
1 Teaspoon Garlic Powder
1/2 Teaspoon Ground Black Pepper
1 Cup Shelled Edamame
1 Medium Carrot, Peeled and Minced
Olive Oil or Cooking Spray, as Needed
Preheat your oven to 350 degrees and line a baking sheet with parchment paper or a silicone baking mat; set aside.
Thoroughly drain the tofu and gently press it to squeeze out as much excess water as you can. Don't worry if it begins to crumble slightly.
Cut or tear the tofu into smaller chunks before placing them in a large bowl. Use a potato masher to pulverize the pieces, until the mixture is roughly the texture of cottage cheese. Add the aquafaba, miso, nutritional yeast, chickpea flour, 1/4 cup of the tapioca starch, onion flakes, garlic powder, and black pepper. Switch over to a wide spatula to stir until thoroughly combined. Add the edamame and carrot last, mixing until just incorporated.
Place the remaining 1/2 cup of tapioca starch in a medium bowl.
To form your nuggets, scoop out roughly 2 tablespoons of the batter at a time, and gently place them into the bowl of starch. It's a very soft batter so handle them with care. Toss to coat, lightly flattening the pieces and molding them into a nugget shape. Place them on the prepared baking sheet and repeat until all the batter has been used.
Lightly drizzle or spray with oil before sliding the sheet into the oven. Bake for 10 - 15 minutes, until lightly browned. Flip the nuggets over and bake for another 10 minutes or so, until golden and crisp all over. Serve hot, ideally with additional MiSOgood Miso Teriyaki on the side for dipping.
Makes 24 - 30 Nuggets
Notes: To cook the nuggets in an air fryer, air fry at 370 degrees for 8 - 10 minutes, flip, then air fry for 5 - 8 minutes more.