I was the only one in our family who had tofu before. My husband and the kids were a bit weirded out by the texture of the tofu and weren%u2019t big fans of it. The average rating for our family was 2.3 stars. It took a lot of fresh spinach to get my ? cup puree and I would probably use peas if I made it again. I chopped up leftover nuggets and cooked them in my scrambled eggs with cheesy and it was pretty tasty.
I am a southern girl, and was therefore raised on casseroles. However, I try not to eat or serve them unless at a family reunion. These tofu nuggets dipped in broccoli puree taste just like a bite of my grandmother's broccoli casserole. They were absolutely delicious and easy to make. I will definitely make them again.
The flavor of the breadcrumb coating is perfect, but I had some trouble getting the coating to stick to the tofu. I assume it's because of the spinach/egg mixture; since the recipe doesn't specify, I decided to puree raw spinach rather than cooked... but I think it would have coated more easily and evenly if I had cooked the spinach first. I'll also omit the salt, since I don't care for salty foods generally and I think it was unneccessary here. Overall, this is a nice way to have a veggie-friendly snack or light meal. Thanks for sharing!