Crispy Tofu Nuggets

Wow, I just realized I eat these at least once a week and yet the last tofu nugget recipe I posted had eggs in it, which i no longer use! So here is my standby version, my weekly staple recipe! What I love about this recipe is the crispy texture, the ease of making, and the downright comfort food nature! Pur√©ed chicken parts be gone, I’m much more comfortable eating smushed soybeans instead ūüėÄ  The other great thing about using tofu, is that its already moist nature means you don’t need an egg wash or any other kind of coating to make your breading stick. Just gently blot the sliced tofu rather than pressing out all the moisture, and you are ready to press it into the breading!
You need:

-Firm to extra firm tofu, cut into your favorite nugget size/shape

-Masa harina flour or fine cornmeal

-Seasoning (I use an all-purpose seasoning mix that includes onion/garlic/pepper/parsely/basil/thyme etc..)

-(optional) Panko bread crumbs

-(optional) Crushed red pepper flakes.
Preheat oven to 375F and cut your tofu into little nuggets. Gently blot off excess moisture but don’t press all the liquid out; you need some to make your breading stick!  Next, mix your herb seasoning with your masa harina, I recommend a 1:2 ratio of herbs to cornmeal. Sometimes I mix in a little bit of panko crumbs and crushed red pepper flakes, so feel free to play around with your favorites, but I find this works best if the the fine cornmeal or masa harina flour is the breading ingredient you have the most of!  Place breaded nuggets on a lined baking sheet (parchment paper or silpat recommended so you don’t even need an oil spray) and bake for 20 min. If you like extra crispy, you can then flip and bake another 5-10 minutes, but I usually just take them out after cooking for 20 minutes on one side only. This results in crispy edges but a soft inside!

I love to bake some sliced potatoes or sweet potatoes simultaneously for a wonderfully healthy fast food-esque meal, that is quick, easy, and best served with ketchup!

FYI, my favorite ketchup brand to have with these is Muir Glen. I also like to put the tofu nuggets (and potato fries) inside butter lettuce leaves like little crunchy comfort food tacos!  Simple, satisfying, done. Enjoy!!

Chocolate Berry Mini Muffins

If you follow this blog, you know I love chocolate. I’ve made chocolate muffins before, but here’s a recipe with a berry twist. Using pur√©ed fruit is a simple substitute for shortening or oil, and also adds some natural sweetness and flavor. This is a one blender recipe, all you have to do is stir in the cacao nibs after blending everything together, fill the muffin tins, and pop em in the oven. I like to use mini muffin tins for faster cooking and easy snacking!

You need:

Agave 1/2 cup 

Molasses 1/4 cup 

Cacao nibs 1/2 cup

Carob powder 1/2 cup

Vanilla 1 tsp

Cinnamon 1 tsp plus dusting on top 

1.5 cup mixed berries

Soymilk 2/3 cup

Wheat bran 1/2 cup

Oat flour 1.5 cup

1 tsp apple cider vinegar

Baking powder 1 tsp
Bake 375 x16 min for mini muffins. Let cool and enjoy!