Recipe prepared by Elizabeth Gary, vegan chef and culinary writer for Jensen’s Foods, Southern California grocery store chain
A Heart-Healthy, Protein-Rich, Plant-Based Pecan Lover’s Meat Alternative
Use these delicate yet hearty and satisfying nuggets in tacos, on top of salads and pastas, or cut the tofu into medallions for a center of the plate meat alternative entree.
- ½ cup pecan butter
- ¼ cup plus 2 tablespoon pecan milk
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp Tamari or light soy sauce
- 16 oz block of tofu (firmest)
- 1½ cups chopped pecans
- Freshly ground salt and pepper to taste
- Preheat your oven to 375° F.
- Line a baking sheet with parchment and set it aside.
- Combine the pecan butter, milk, garlic powder, onion powder, and tamari or soy sauce into a medium mixing bowl. Whisk to combine.
- Place the chopped pecans on a plate, spread them out evenly.
- Slice the block of tofu in ½ inch cubes or desired shapes.
- Dredge a few pieces at a time in the pecan butter mixture then place them a few at a time on the plate with the pecans for dredging. Coat all sides of the tofu with pecan pieces then transfer to the baking sheet.
- Repeat until all pieces have been coated then bake in preheated oven for 25-30 minutes.
- Do not turn the pieces, allow them to air roast. Leave the baked nuggets on the baking parchment and allow to cool until ready to serve.