Ingredients (Nuggets):
- 1/2 package firm tofu
- 1/8-1/4 cup flour (more or less)
- 1 egg yolk
- 1 cup fine dry bread or cracker crumbs (I used Italian bread crumbs)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- A few grinds of pepper
Steps (Nuggets):
- Preheat oven to 350
- Cut tofu into whatever size/shape you would like (perhaps fun shapes for toddlers)
- Spread flour on a small plate or flat dish.
- Beat egg yolk in a shallow dish.
- Mix remaining ingredients in shallow dish.
- Coat each piece of tofu in the flour to cover, then into the egg, then crumbs, and then to a baking sheet.
- Chill for 30 min to an hour to set the coating (you can just bake right away if you want this isnt a totally necessary step).
- Bake 15-20 minutes until crisp.
Dipping Sauce: I used peach puree. For my 10 month old I dapped a little on each nugget and for my 2 year old I gave her a little dab on her plate to dip from. I made the peach puree too (I will have to post about that later).
Storage: I did not try to freeze them but I imagine it would freeze well and could be thawed and reheated in the toaster oven. I kept mine in the fridge for about 4 days before it was used up. I reheated in the toaster oven.
Timing: 8-10 months; these are very soft but watch your little one because they may try to swallow them whole depending on the size you cut them.
Difficulty: 2 out of 5.
Epicutie Rating (see left side of page for rating descriptions):
Little Joy: Somewhat Yummy; She liked it but I would not say she ate it with her usual zesto. Course she is a 2 year old and most 2 year olds do not enjoy change.
Little Asher: Yummy in the Tummy; I had to make Little Asher slow down because he was not chewing well enough. He had them several times before they were all eaten up.
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