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. 

Pecan Crusted "New White Meat" Nuggets
  • 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
  1. Preheat your oven to 375° F.
  2. Line a baking sheet with parchment and set it aside.
  3. Combine the pecan butter, milk, garlic powder, onion powder, and tamari or soy sauce into a medium mixing bowl.  Whisk to combine.
  4. Place the chopped pecans on a plate, spread them out evenly.
  5. Slice the block of tofu in ½ inch cubes or desired shapes.
  6. 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.
  7. Repeat until all pieces have been coated then bake in preheated oven for 25-30 minutes.
  8. 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.