yesterday was a wonderful and exhausting day. We went with friends out to the Plainsboro Preserve, a natural area run by the New Jersey Audubon Society, for a long hike. It was nice to spend Earth Day out in the woods, but when it came time for dinner I had little energy for cooking. The kids launched a two-front campaign to go to Pizza Fusion, but I promised that I would go 30 days with no dinner repeats so we had to find something else.
That something else was Tofu Nugget Salad, an easily prepared salad meal that resembles the fried chicken salads of so many chain restaurants. The nuggets are have a salty, breaded coating that satisfies my junk-food craving, and they require only about 10 minutes of hands on time to prepare. Thing 1 helped put the salad part together, which made dinner even easier to make.
makes 8 servings (leftovers are great for picnics and in wraps)
- 2 pounds tofu, drained and pressed
- 3/4 cup nutritional yeast
- 1/4 cup corn meal
- 1 tbs Spike seasoning
- 1 tbs thyme
- 1 tsp paprika
- 1/4 cup soy sauce
- 1/4 cup olive oil
- Preheat a convection oven (or regular oven) to 375 degrees.
- Wrap the tofu in a clean towel and place between to plates to press while you prepare the seasonings.
- Combine the nutritional yeast, cornmeal, thyme, Spike, and paprika in a small bowl.
- Cut the tofu into 1/2″ cubes and place in a large bowl. Drizzle the soy sauce on top, and toss gently to coat all the cubes. Then do the same with the olive oil. NOTE: do not switch this order! The soy sauce must go first so allow it to be absorbed by the tofu, which cannot happen once the cubes are coated with oil.
- Sprinkle the seasoning mixture on top, a little at a time, tossing to coat.
- Spread the cubes out on a rimmed sheet and bake until brown and crispy, about 30-40 minutes. Do not worry about turning them.
Quick Miso-Tahini Dressing
makes 4 servings
- 1 tbs miso
- 1 tbs tahini
- 1 tbs mirin
- 1 tbs rice vinegar
- 1 tbs water
- 1/2 tbs or soy maple syrup
- Put all ingredients in a small dish.
- Stir to combine.