Vegan chicken strips

Difficulty: 3/5

Preparation and cooking time: 1 hour 30 minutes

Servings: 4

Cost per serving: $1.15 (total cost: $4.60)

Cost per 2000 kcal: $10.09

Nutrition facts per serving
CALORIES PER SERVING (kcal): 228         (calories in whole recipe: 912)
Proteins	37%	20.9g	Protein: lysine	52%	1.0g
			Protein: methionine	30%	0.3g
			Protein: isoleucine	55%	1.0g
Carbohydrates	16%	22.0g	Fibers	11%	4.5g
			Net carbs	n/a	17.5g
			Sugars	n/a	3.0g
Fats	12%	8.4g	Omega-3	22%	0.4g
			Omega-6	18%	3.1g
			Saturated fats	n/a	1.5g
Vitamin B1	17%	0.2mg	Vitamin B2	15%	0.2mg
Vitamin B3	9%	1.5mg	Vitamin B5	7%	0.4mg
Vitamin B6	21%	0.3mg	Folate	12%	48.4μg
Vitamin A	9%	281.5μg	Vitamin C	0%	0.8mg
Vitamin E	2%	0.3mg	Vitamin K	5%	6.7μg
Vitamin B12	/	/	Vitamin D	/	/
Calcium	36%	364.2mg	Copper	54%	0.5mg
Iron	51%	4.1mg	Magnesium	27%	109.8mg
Manganese	85%	2.0mg	Phosphorus	46%	324.9mg
Potassium	10%	502.0mg	Selenium	49%	27.2μg
Zinc	19%	2.2mg	Sodium to taste

Ingredients:

FOR THE MEAT

• 500g extra-firm tofu

FOR THE BATTER

• 5 tbsp soy sauce
• 3/4 cup soy milk
• 1 tbsp date sugar/date paste
• 2 tsp garlic powder
• 1 tsp paprika
• 2 tsp onion powder
• 1 tsp corn starch
• 1/2 cup whole-wheat flour

Instructions:

• Cut the tofu into thin slices, not more than 1 cm (0.4 inches) thick, 6 cm (2.4 inches) long, and 3.5 cm (1.4 inches) wide, and line them all on half the side of a clean towel, next to each other.
• Fold the towel, covering the tofu with the second half of the towel, and press down over all the pieces of tofu, until the towel is completely soaked.
• Lie down a second clean towel, and repeat the process.
• Line the slices of tofu on a dry sheet of kitchen paper, and set aside to let them dry further (if you see the sheet of paper gets soaked, line them on a new dry sheet of kitchen paper).
• In a small pot, add a bit of water and all the batter ingredients except for the flour, and turn on the heat.
• Let the liquid reduce until it's a thick sauce (dense, but still runny), while stirring. Turn off the heat.
• Pre-heat the oven to 230°C (446°F), and line parchment paper on a baking tray.
• Pour the batter in a small bowl, and mix in the flour by stirring with a fork, to form a thicker batter (it should stick to the tofu, but not be too runny). Don't worry if there are some small agglomerates of flour, it'll add more crunch and irregularity to the crust of the tofu like real chicken bites.
• With your hands, grab a slice of tofu and coat it in the batter, making it roll a couple of times in it, making sure that there's a good layer of batter. Then place it on the baking tray.
• Repeat for all the tofu slices, lining them all on the tray without them touching (you should have enough for 2 baking trays).
• Place the baking tray in the oven, and let it cook for about 40 minutes, or until the tofu becomes dry and bouncy, and the batter crunchy.
• Remove from the oven and serve, and repeat the process with the second baking tray if all the tofu slices don't fit in the first batch.

Serving:

Ideally served with some fries and ketchup, or favorite dipping sauce, on the side.