Even before I started the plant-based diet, I never had Chicken and Waffles.
But I always thought it was an interesting dish.
The only thing I wasn’t so sure was that it was so “brown”, and I knew if I ever decided to make one myself, I would add some color to the plate.
So, first I made this bright-colored coleslaw.
Now about the chicken.
Remember the new tofu Costco now carries?
Their extra firm tofu is VERY firm.
Probably the hardest tofu I’ve ever had.
But you know what?
It’s perfect to use it as “chicken” because of its very texture.
You may think I cooked it with an air fryer.
But no, I didn’t.
There have been so many times I almost bought an air fryer, but every time I was this close to purchasing one, I had this whispering voice in my head (that actually was real voice first from my husband), “it’s pretty much the same as the convection oven.”
So finally I decided to make crispy tofu using our convection function on our oven, and it worked great.
What do you think?
This is how I made it.
Tear the tofu with fingers into bite-sized pieces.
Microwave for a minute or so to remove extra liquid.
Put the tofu along with soy sauce, maple syrup, garlic powder, onion powder, ginger powder, salt, and corn starch in a plastic bag and make sure that the tofu is coated with the mixture.
Place the tofu on a foil (oiled)-lined sheet pan, single-layered, and cook in the convection oven at 400F for about 15-20 minutes or until crispy.
I sometimes use the broiler at the end to make it even crispier.
The tofu sticks to the foil, but it will come off easily once cooled.
This is so tasty, and you can use this for so many different “chicken” dishes.
My “Chicken” and Waffles is definitely not brown.
It was served with spicy, tangy, sweet, fruity gochujang-passion fruit glaze.
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