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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. 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.
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