GOLDEN TOFU NUGGETS

Golden Meat (tofu) Nuggets This is so basic, method, type of recipe for making wonderful tasty tofu nuggets (crouton style) for casseroles, salads, or anything requiring meat and can even take the place of macaroni or potatoes in a dish. It’s very easy but you need to pre-arrange to drain the organic extra firm tofu (more fibrous kind) and wrap in a lint free clean towel so it can drain over-night. (For this dish, the other style will make it better for a softer style of dishes) For some a delicious way of adding in protein without killing of more animals. Fry or bake it to a soft or more crispy stage. From here use your own imagination...
INGREDIENTS;
One tube of extra firm organic tofu (more fiber-firmer the better)
Organic butter for flavor(for vegans margarine or skip) or just toss in a good mono oil.
2-3 packages of Mrs. Dash
Olive oil or safflower
A flavor of your choice last minute of frying (soy sauce, Worcestershire, chicken, beef or turmeric for color and to season. This kitchen herb is most valuable for coloring tofu and in Curry dishes.
Sea salt if needed for some recipes? (Taste first)(magnesium in seas salts)

Next morning after the tofu has been drained and wrapped in towel to absorb most of its moisture it is ready to slice through to about ¼ -1/2 inch slices. Then to make them perfectly square slicing them again (evenly in the same equal amount) into cubes. Add in the oil so not to burn with the butter. Then add the cubes of tofu with Mrs. Dash. Let the cubes get golden before tossing and turning each time. Do not break. Toss lightly and brown to desire texture. The first couple of time taste before taking off the stove to see if it’s the texture you desire for what your going to do with time. Cook till golden. The oil is needed to give them flavor and meat has more fat. (Can be baked w/o fat?)
Add in the flavoring or keep plain, (smoke flavor etc., lightly at first) do not add in salt till you are through flavoring. (Taste) Remove and drain on paper towel to remove any excess oil.

They are now ready to add to any dish that would require meat or in a sweet and sour soup or your salad. I eat these plain…. I love them. Do eat along with fibrous foods. This is for all tofu dishes because it has in a higher than normal protein count than normally found in nature. (Natural-as directly from nature) The excess or left-overs, if any, can be stored in a baggy in the freezer ready to use in canned soups or such emergencies. It is possible to alter this recipe by crumbling the tofu in chucks (squares) not smaller than ¼ inch and follow the same directions.
This may be better for chilies and bean recipes with the chili seasonings added with the tofu last minute so not to burn. Eat them plain for a protein snack, or freeze some of these legumes for salads and other dishes.
© 2006 P.T. Sherman …all right reserved. http://www.businessweek.com/magazine/content/06_42/b4005001.htm?chan=search Is it really organic?
www.vegsource.com/ <--Adventist Christian's vegitarian blog...my favorite. COMMENTS ARE WELCOMED...