Crispy baked tofu nuggets by twin mom  Mary

Mary's children love these child friendly crispy vegan nuggets and she’s happy to share the recipe. The nuggets are vegan and full of protein. Eat them plain or dip them in ketchup, honey mustard sauce or guacamole.

Mary is a Canadian chef, nutritionist and busy mom of three. She found love in the Netherlands and after the birth of her daughter she started to focus on healthy and holistic eating. Her busy family life turned upside down (in a happy, chaotic way) when they had twins. From this challenge, the idea for MaryMade was born: Homemade meals for busy families. Mary is passionate about helping busy families eat homemade, healthy and delicious meals. As a personal chef and nutritionist, she prepares and delivers meals (in Utrecht, the Netherlands) and offerf advice on how to eat healthier. She especially support new moms who are expecting, just given birth or returning to work. For My Little Dutch Diary she’s happy to share one of her favorite child friendly recipes: crispy tofu nuggets. Her twins love them! 

• Prep Time 15 minutes
• Cook Time 15 minutes
• Total Time 30 minutes
• Servings 4-6

Ingredients
For the Batter:

•      150 ml non-dairy milk (oat, soy or almond)
•      2 tablespoons whole wheat flour (or all-purpose)
•      2 tablespoons ground flaxseed
•      1 1/2 teaspoons red wine vinegar
•      1/4 teaspoon salt

For the Panko Coating:

•      75 gram panko breadcrumbs
•      1/2 teaspoon garlic powder
•      1/2 teaspoon smoked paprika
•      1/2 teaspoon turmeric
•      1/2 teaspoon salt
•      1-2 Tbsp olive oil

For the Nuggets:

• 375 gram package extra firm organic tofu, drained, pressed and blotted with paper towel

Instructions

1. In a small bowl, whisk together all ingredients for the batter. Allow the mixture to sit for at least 10 minutes.
2. While the batter rests, stir together all ingredients for the panko coating.
3. Cut the tofu block in half, lengthwise, then slice each half into 8 squares of equal thickness.
4. Preheat the oven to 220° and line a baking sheet with parchment paper.
5. Place one of the tofu squares into the batter, and roll it around to coat.
6. Transfer the tofu to the panko coating and roll it around to coat.
7. Transfer the tofu square to the baking sheet.
8. Repeat until all of the tofu squares are coating and arranged on the baking sheet.
9. Drizzle the tofu squares with oil to coat the tops.
10. Bake for 10 minutes.
11. Remove the baking sheet from the oven. Carefully flip the squares.
12. Return the baking sheet to the oven and bake 5 minutes more, until browned and crispy.
13. Serve with a dip of your choice.

Toddler approved!

●     Experiment by switching up the spices in the panko coating with your favorites.

●     Reheat any leftover tofu nuggets by placing them under a broiler for a few minutes.

●     If you’re concerned about genetically modified foods (GMOs), choose organic soy, which is never genetically modified.