Tofu Nuggets

Submitted by gourmetmomma

"This is from Jessica Seinfeld's Deceptively Delicious. She says the taste fools her kids into thinking they are eating fried cheese or chicken nuggets. I haven't tried this, but am posting recipes from the book upon request."

 

• Ready In: 25mins
• Ingredients: 10
• Serves: 4

ingredients

• 1 cup whole wheat bread crumbs
• 1 tablespoon flax seed meal
• 1 tablespoon grated parmesan cheese
• 1⁄2 teaspoon paprika
• 1 cup pureed spinach or 1 cup pureed green peas
• 1 egg, lightly beaten
• 14 ounces extra firm tofu
• 1⁄2 teaspoon salt
• nonstick cooking spray
• 1 tablespoon olive oil

directions

1. Combine the breadcrumbs, flaxseed meal, parmesean, and paprika in a small bowl.
2. Mix the vegetable puree and egg together in a flat bowl.
3. Slice or cube the tofu into bite sized pieces. You can use any shape you want, including cookie cutters. Sprinkle the tofu with the salt.
4. Dip the tofu into the egg mixture, then roll in the breadcrumbs until the tofu is completed coated and you can't see the puree.
5. Spray a large nonstick pan with cooking spray, heat the pan, then add the oil.
6. Cook the tofu over medium heat 3-4 minutes to a side, being careful not to overbrown. Cook until the coating is crisp and golden on all sides.
7. Note: the recipe for chicken nuggets is almost identical, but calls for using broccoli, spinach, sweet potato, or beet puree.

Reviews

[ides99]

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.

 

[Megarilla]

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.

 

[Lynne the Pirate Queen]

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!