Hello to all! Hope everyone had a good Sunday. Mine was good with some grocery shopping for the 1/2 week (heading home on Thursday), hot yoga, and spending time with Joey! Now i am currently watching the Academy Awards, OF COURSE, and winding down for the evening. First I’ll share my favorite dresses of the evening and then on to the meal 🙂
Ok, now on to the recipe! Since I don’t really eat meat and it’s Lent for Joey, we were having a no-meat meal. And I wanted something fun, so I found this AWESOME tofu nugget recipe on Cara’s Cravings.
1 block tofu
1/4 cup liquid egg whites
1/2 cup panko bread crumbs
1/4 cup shredded unsweetened coconut
A few squirts of lime juice (ok so the recipe calls for lime zest, apparently thats not juice, haha, but it still turned out so you can use either)
1)Press the tofu in between paper towels to get the water out
2) Preheat oven to 375
4) Pour liquid egg whites into a shallow bowl
5) Mix together bread crumbs, coconut, and lime juice/zest and put on a plate
*Side note do not mix ALL the ingredients together, haha
6) Season tofu wedges with salt and pepper, then dip in egg whites and dredge in the breadcrumb mix
7) Place a cooling rack on a a cookie sheet and put wedges on the cooling rack
8 ) Cook for 25-30 minutes; until crisped and browned. *I think mine were about 27 minutes.
I also made a side of roasted brussels sprouts, following my girl Ina Garten’s recipe to a T.
It was an easy and DELICIOUS meal. Oh and we dipped the nugs in Bone Suckin’ BBQ Sauce, YUM!!
Well that’s it for me! Hope you enjoy the recipe and thanks for the love on my purchases 🙂
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