Soul: Kentucky Fried Tofu Nuggets

Recipe by Darlene Anderson <karldarlene1980@gmail.com>

(serves 4)

Yes, the world-famous KFC “secret” recipe has been on the internet for a while. Their list of 11 herbs and spices used in the recipe is pretty typical of traditional southern fried chicken with perhaps white pepper as the single “unusual” ingredient. In our tests, whether you use black pepper or white pepper didn’t really make much of a difference, so we’re skipping it in this recipe. Because this is a vegan recipe, we’re also skipping the traditional buttermilk wet dredging. The rest of the recipe is essentially traditional fried chicken made with tofu instead of the tasteless commercially-farmed chicken typically used by fast food joints. Because tofu is derived from soybeans, is also a good source of isoflavones and considered an anti-inflammatory food which helps protect us against bacteria, viruses, and fungi. Tofu is also a good source of protein, fiber, and various vitamins and minerals. We think you’ll find this healthier recipe just as tasty!

Ingredients:

• 1 pkg (16 oz) extra firm tofu
• 1 tablespoon dehydrated minced garlic (or to taste)
• 1 tablespoon dehydrated minced onion (or to taste)
• 4 tablespoons water (approx)
• 2 tablespoon tamari (approx)
• 1½ cups flour, divided (approx)
• 2 cups (approx) Canola oil (or sub avacado or grape seed oil)

Spice mix (all measurements are approximate and to taste):

• 1 tablespoon smoked paprika
• 1 tablespoon black pepper
• 2 teaspoons celery salt
• 2 teaspoons dried mustard
• 2 teaspoons ground ginger
• 1 teaspoon thyme
• 1 teaspoon basil
• 1 teaspoon oregano
• 1 teaspoon red pepper flakes
• 1 teaspoon sage

Darlene’s barbecue sauce

• 1 cup Sweet Baby Ray’s barbecue sauce
• ¼ cup brown sugar

Procedure:

1. Gently squeeze water out of tofu, then break into bite-sized chunks
2. Seasoning with onion and garlic (optional: refrigerate overnight)
3. Make the sauce (optional): heat barbecue sauce in pan, stir in brown sugar until dissolved, simmer until thick and sticky (about 5 minutes)
4. Make the wet batter: add water and tamari to bowl, then mix in ½ cup flour and whisk until you have a creamy paste
5. Make the dry batter: in another bowl, mix all spice mix ingredients with 1 cup flour
6. Preheat oil in pot for deep drying (350 degrees)
7. Dip tofu chunks into wet batter, then coat with dry batter
8. Deep fry until golden brown (approx 5 minutes, flip at least once)
9. Let sit on paper towels briefly to soak up grease
10. Optional: transfer nuggets to lined cookie pan, top with sauce, bake uncovered for 10 minutes