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If there is one thing that I absolutely miss about eating gluten filled foods, it’s chicken nuggets (and baguettes). McDonald’s chicken nuggets to be exact. Yes, you read that correctly. The white mystery meat chunks that are tasty to little mouths and perfectly shaped, coated in a crispy golden brown. Don’t worry, I find that odd myself. I don’t eat processed, fast food. But, I guess when you are not allowed to have something, you crave what you can’t have. Before discovering that I had a gluten intolerance in 2009, I honestly can’t remember the last time having a McNuggets. I think it might have been circa 1990.
The other day I decided to recreate these and settle my craving. Surprisingly, they turned out better then McNuggets. Plus, they are a whole lot healthier (and dimethylpoysilaxne free).
Tofu “Chicken” Nuggets. Slice the tofu into cubes/1-inch thick slabs. But before that make sure that drain any water and pat it dry completely. Mix the remaining ingredients in the “Tofu” section in a pan. Next add the tofu cubes to this mixture.
In a shallow (12 inch non stick) pan heat some 3/4 cup of vegetable oil until shimmering in med-high heat. Carefully add the tofu to the oil turning it until its crisp and golden on all sides. It takes about 3-5 minutes. Gently lift the tofu and drain them on paper towels. Transfer them to 350F oven to keep them warm.
Ketchup. Puree tomatoes and whisk all the ingredients mentioned in a small saucepan. Cook over med-high hear, whisking constantly, until the sauce is hot and thickened. take around 5-7 minutes. Cover and set aside to keep warm.
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I'm an Integrative Nutrition Health Coach and Registered Yoga Teacher (RYT-200), offering guidance to high achievers in aligning their lifestyle with well-being through daily wellness and self-care routines, promoting balance and harmony. Join me at Wellness Bum for tips on living well, and consider subscribing to my newsletter or booking a coaching session.