Peas and Thank You’s Tofu Nuggets and 3 Sauces

Another hit from Sarah Matheny’s Peas and Thank You.

I made these three dips to go with the tofu nuggets when four of my girlfriends came up to visit. Of the three of us that are down with tofu, we polished off the plate and sought out more things to dip! We also each had a different favorite. I loved the homemade barbecue sauce the most, I swear it tastes like the stuff in the bottle we used to buy but it’s honestly better. Talea liked the lime thaini best and Gill favored the Cinnamon Vinaigrette. That worked out well since we each wanted to hoard our own dip anyway!

The sauces, like all the recipes in this book so far, came together really simply. The nuggets are a bit of a time investment because you need to press the tofu and leave it to marinate, but really, it’s a hands off time investment so it’s not an issue.

The BBQ sauce came together in a saucepan.
All the vinaigrette needed was a whisk and a bowl.
The lime thaini made good use of my food processor and was literally done in under a minute.
As for the nuggets, after you’ve pressed the tofu and cut the brick into little nuggets, make the marinade and leave it overnight in the fridge. Then you make the coating and the egg-free egg step. Curious? Buy the book! It’s totally worth it, I love it and will always use this instead of eggs when I coat things. Then of course you coat each nugget in both bowls (after shaking off the marinade) and bake them! So so so crunchy and good. If you have stayed away from tofu because you don’t like the texture this is a great recipe to try because they’re nothing tofu-y about this!