Nourishing Body, Mind, & Spirit

Hot Wengs with Carrots and Celery - A Spicy, Plant-Based Twist

Servings: 2

Prep Time: 24 Hours

Cook Time: 15 Minutes

Total Time: 30 Minutes

Equipment Needed:

Saran Wrap/Cling Wrap, Cookie Sheet, Heavy Saucer, Clean Dish Cloth (OR) Tofu Press, Skillet, Knife, Measuring Utensils

Ingredients:

                                 Cooking Spray for Cookie Sheet

1 pound                    Extra Firm Tofu, frozen 1 day, then dried 1 day, then wrapped in Chikn Style Seasoning

3 Tablespoons          McCormick's Montreal Chicken Seasoning

3 Tablespoons          Cornstarch        

3 Tablespoons          Chikn Style Seasoning

Chikn Style Seasoning-

1 1/3 Cup                 Nutritional Yeast Flakes

3 Tablespoons          Onion Powder

2 ½ teaspoons          Garlic Powder

2 Tablespoons           Sea Salt

½ teaspoon               Celery Seed

2 Tablespoons           Italian Seasoning

1 ½ teaspoon            Paprika

1 Tablespoon             Parsley Flakes

*Blend together and store in air tight glass container   

Directions: 

1. Pound of Tofu, frozen 1 day, then dried out 1 day, then wrapped in Chickn Style Seasoning and McCormick's Montreal Chicken Seasoning overnight (3 days total).

2. Slice the Tofu into 12 Weng Sticks and Cook them at 350 degrees for 30 minutes. Meanwhile, cut up the Carrots and Celery Sticks. Once 30 minutes have passed, turn the Wengs Sticks and cook for an additional 30 minutes.

3. When Wengs are done, place them in a shallow dish covering them with 3 Tablespoons Cornstarch and place them in a hot skillet with a little oil on Medium Heat.

4. Place Wengs into hot skillet for 1 minute, then add 3-6 Tablespoons Hooters Wing Sauce (based on your preference) for 1-2 minutes.

5. Serve Hot Wengs with your Favorite Ranch Dressing, Carrots & Celery. NOTE: you can use any Hot Wing Sauce that you like. Eat and Enjoy!