This might be the FASTEST made from scratch dinner I've ever pulled together!
It took about 2 minutes to prep and 10 minutes to cook. We paired it with some sugar snap peas and homemade sweet potato fries.... YUMMY! HEALTHY! FILLING!
And, the kids can really help with this one because someone is going to have to get their hands in there and smush the spices, miso, and tofu together.
If your kids haven't tried tofu before, getting them engaged in the cooking process on a recipe like this will really help towards potentially trying and maybe, just maybe even liking tofu. My mini-me's LOVED this one!
Bon Appetit!
Ingredients:
1 container (450g) extra firm tofu (So far Trader Joe's is my favorite, it requires the least amount of pressing.)
3-4 Tbsp white miso (There's a lot of salt in miso, so this is where you can customize)
1 tsp onion powder
1 tsp garlic paste
1 tsp ginger paste
1Tbsp nutritional yeast
Avocado or sesame oil for pan frying
Corn meal for coating
Directions:
Crumble tofu up with your hands into a bowl. Add all spices, nutritional yeast, and miso. Mix well with hands.
Form into small nuggets, flatten with hand just slightly, and coat in corn meal. These nuggets are very delicate on the inside, so you might want to play around with the size to meet your preferences. The smaller they are the more crunch your going to get out of it. Ours were about 2 inches in diameter and perfect for us!
Heat pan with 2 or 3 Tbsp oil and cook nuggets in batches until golden brown on both sides. (I turn the oven on to low and throw batch 1 in on a baking sheet with paper towel so everything will be warm when served).
Serve warm.
Compliments to The Ginger Vegan for the recipe inspo!