And bought a TON of yummy looking food, including a couple packets of tofu. So, I made one of the recipes from that cookbook I was talking about. (You can find more of her recipes on www.vegkitchen.com) Here it is:
BAKED TOFU NUGGETS
Makes: 4 to 6 kid-sized servings
These breaded nuggets become firm and chewy as they bake. Kids enjoy dipping them into their favorite sauce.
16-ounce tub firm or extra firm tofu
3 tablespoons wheat germ
2 tablespoons cornmeal
1 teaspoon seasoned salt
Marinara or barbecue sauce (warmed), or ketchup
Preheat the oven to 400 degrees.
Cut the tofu into 3/4-inch-thick slices. Blot well between clean tea-towels or several layers of paper towel, then cut into 3/4-inch dice. Combine the wheat germ, cornmeal, and seasoned salt in a mixing bowl. Add the tofu chunks and stir gently until evenly coated.
Arrange the tofu on a lightly oiled non-stick baking sheet. Bake for 15 minutes, stirring once or twice during this time, or until golden and firm. Serve at once with sauce of your choice for dipping or topping.
(I also made sweet potato oven fries which, when dipped in ketchup, I cannot distinguish from white potato fries. Yum!) So, the nuggets are a little . . . odd. Crispy outside, and chewy inside -- almost like a cheese texture. They remind me more of mozzarella sticks than chicken nuggets. But, I like them and will make them again! (Tofu is definitely an acquired taste -- one which I plan to acquire!)
Well, there appears to be a thunderstorm brewing outside, so I'm going to log off here and shut down the computer.