Recently my toddler has stopped liking cheese very much. This is unfortunate, since cheese sandwiches and cheese quesadillas have been a staple around here for a while. So I have reinvigorated my efforts to find alternative protein sources for her. I've turned once again to the tofu puzzle. This time I may have really solved it, too.
Each time I've made these nuggets they have disappeared from the plate in half the time I expected. They are perfect for dipping. We've tried Bittman's barbecue sauce and ranch dressing, but I can't wait to try a good marinara or blue cheese dressing. Definitely report back if you discover some good combos.
The best part is that the recipe couldn't be simpler.
Adapted from Nava Atlas
- 1 lb. block extra firm tofu (I like the locally made Sacramento Company)
- 1 Tbsp. olive oil
- 2 Tbsp. wheat flour
- 2 Tbsp. cornmeal
- 1 Tbsp. grated parmesan
- 1/2 tsp. Paprika
- 1/2 tsp. sea salt
- Pepper to taste
In a shallow baking dish gently toss the tofu in the oil. Mix the other ingredients in a small bowl, then sprinkle over the tofu. Toss gently some more, until the nuggets are well coated.
Arrange in a single layer on the prepared pan. Bake 15 minutes, then turn carefully and bake another 10 minutes, or until golden and firm. Serve with the sauce of your choice.