I don’t like tofu or tofu related products. Who knows, maybe I’ll change my mind when I have it prepared in a way that doesn’t freak me out. So, when I make ‘chicken’ dishes, I use cauliflower instead of tofu. I find it to be more delicious and nutritious. I’ve made them a million different ways but I’ll give you the basic recipe below. Obviously, when I became Vegan, I stopped using egg to coat them but if your vegetarian or just want to eat healthier, you an use egg.
- 1 head of cauliflower
- One egg (or 2 tbsp EVOO if you want full vegan or a vegan egg replacement)
- Panko bread crumbs (about a cup) or your own vegan bread crumbs. Arnold bread is vegan so you can always make fresh bread crumbs to use. I’ve also omitted them altogether before.
- Salt and pepper to taste
Preheat oven to 400 degrees. Cut the cauliflower into small florets. Toss in the egg or EVOO. Then toss in the bread crumbs and salt and pepper to taste.
Spread on cookie sheet and bake in oven for about 40 minutes, turning half way through.
My favorite thing to do is then slather them in buffalo sauce! Yum! It’s like ‘chicken’ wings but WAY better!