1 ½ tbsp chicken seasoning (verify it is vegan/gluten free if necessary)
½ c breadcrumbs (GF will work)
½ c panko breadcrumbs (GF will work)
¼ tsp garlic powder
¼ tsp sage powder
¼ tsp onion powder
½ tsp parsley
almond milk
8 whole wheat tortillas (or GF, such as Udi's or a corn tortilla)
Buffalo sauce (I like Frank's Red Hot buffalo)
Optional toppings: ranch, blue cheese, shredded cheese, lettuce, celery
Instructions
Partially thaw tofu or microwave in 30 second increments until it comes out of the package.
Mix the broth concentration with 1 c warm water (effectively making a double concentrated broth) in a small dish (I used a medium sized Pyrex casserole dish). Put the partially frozen tofu in the broth to continue thawing. You may need to periodically remove the tofu and re-heat the broth. Once able, I typically cut the tofu “hamburger bun” style to allow the tofu more contact with the broth. This thawing and soaking takes 30 minutes – an hour depending on how often you reheat the broth.
Once thawed, gently squeeze liquid out of the tofu (it will feel a lot like a sponge) and press for about 30 minutes.
Preheat the oven to 350°
Cut the tofu into small, bite sized pieces. The smaller the pieces, the crispier they will be. Toss the pieces in a bowl with ½ tbsp chicken seasoning.
Mix both breadcrumbs and remaining seasonings.
Dredge tofu in almond milk and coat with breadcrumb mixture. Place on baking sheet. Once all are coated, I like to give them a spritz with nonstick spay to encourage browning.
Bake for 15 minutes. Broil until browned and crispy.
Heat tortillas and fill with tofu nuggets. Drizzle with buffalo sauce and add optional toppings
Notes
If you can't find GF panko breadcrumbs, substitute additional standard breadcrumbs.