Tofu sitting in the spinach puree and egg mixture, ready to be rolled in the breadcrumb mix.
Tofu and spinach cubes rolled the breadcrumb mix, ready to be fried.
First batch of Tofu Nuggets fried and ready to eat!
Close up.
Dissected…and delicious.
January 9, 2009
My mom and I tried the Tofu Nuggets recipe from Deceptively Delicious. Mom added sesame seeds to the breadcrumb mix.
A little time consuming to make (especially the pureed spinach which I still don’t think was pureed enough) but quite tasty!
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 pureed green peas
1 egg, lightly beaten
14 ounces extra firm tofu
1/2 teaspoon salt
1 tablespoon olive oil
nonstick cooking spray
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.
