My husband has never been a tofu-hater, but he certainly didn’t like it much. And I don’t really blame him. If it’s not made right, it’s just not worth it. Flavorless, mushy, and spongy are certainly not words used to describe the tastiest food, but they are often used when talking about tofu. How sad, when tofu can be just the opposite!
Ben has recently gone through some tofu transitions. As I said, he used to dislike it. Then he eventually turned into an obliging tofu eater – he’d eat it if it was being served, without complaint, but also without any enthusiasm. But lately, as I’ve been experimenting with different versions of baked tofu for my own lunches, I think he’s actually gotten more curious – intrigued, or jealous, perhaps? And then one night, he saw these crispy baked tofu nuggets get pulled from the oven. And the tofu cheers began ringing. He hadn’t even tasted them yet, but had never been more excited about eating tofu for dinner.
Fortunately, once we got to eating, there was no disappointment. The crunchy coating crisped up perfectly in the oven, and the tofu had just the right amount of bite – not mushy, and not overdone either. As we noshed on these nuggets, dipping them into a sweet and spicy sauce (just some jarred mango salsa kicked up with a touch of honey, lime juice, and soy sauce) he even declared it “total comfort food.”
For anyone thinking, “can you send your husband to talk to mine about tofu, man-to-man?” Well, I would, because tofu is healthy, and cheap, and tasty, and therefore deserves a place in your home. But I suggest you give it one more shot and try this recipe. Hopefully your man (or yourself!) can become a tofu lover too.
If you are cooking for two (or three, or four, or more!) what is one of the foods you are still working on getting your loved one(s) to eat?
1 block firm tofu
1/4 cup liquid egg substitute (or 2 egg whites)
1/2 cup (30gm) panko breadcrumbs
1/4 cup shredded coconut
zest from one lime
Wrap the tofu in paper towels and place it under a plate, weighted down with a couple cans or jars. Let sit for 20-30 minutes.
Preheat oven 375F. Set a cooking rack on top of a baking sheet, and spray with nonstick cooking spray.
Pour the egg substitute or egg whites in a shallow dish. Mix together the panko, coconut, and lime zest and pour onto a plate.
Slice the tofu crosswise into 6 slabs, and then cut each rectangle diagonally into two triangles. Season the tofu wedges with salt and pepper. Dip each one into the egg, then dredge in the panko mixture and set on the cooling rack.
Bake for about 25-30 minutes, turning halfway through, until lightly browned and crispy on both sides.
Servings Per Recipe: 3
Amount Per Serving
Total Fat: 8.7 g
Cholesterol: 0.0 mg
Sodium: 16.7 mg
Total Carbs: 14.0 g
Dietary Fiber: 2.3 g
Protein: 14.3 g