- 1 c whole wheat or panko breadcrumbs
- 1/2 c flaxseed meal
- 1 tbs grated parmesan
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 c broccoli, spinach, sweet potato or beet puree
- 1 large egg, lightly beaten
- 1 block of extra firm Tofu (or Fish)
- 1/2 tsp salt
- Nonstick cooking spray
- 1 tbs olive oil
- In a bowl, combine the breadcrumbs, flaxseed meal, Parmesan, paprika, garlic and onion powder. Mix well with your fingers.
- In a shallow bowl, mix the veggie puree and egg with a fork and set the bowl next to the breadcrumb mixture.
- Sprinkle the tofu chunks/strips with the salt. ( I normally skip this step to save on sodium. It does make it a little harder for the mixture to stick to the tofu. Drying off the excess water with a paper towel does help). Dip the chucks into the egg mixture and then toss them with the breadcrumb mixture until coated.
- Coat a large nonstick skillet with cooking spray and set over medium to high heat. When the skillet is hot, add the oil. Place the nuggets in the skillet in a single layer and cook until crisp and golden on one side, 3-4 minutes. Then turn and cook until the tofu is cooked through, 4-5 minutes.
- Serve warm. Freeze them and then take a few out for your little ones at lunch and thaw! Add a side of diced veggies or applesauce for a complete meal!
Substitute fish or chicken and you have a variety of nuggets to choose from!
*Courtesy of: Jessica Seinfeld’s Deceptively Delicious
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