top of page
  • soyfoodscouncil

Crunchy Veggie Bites

Ingredients 12 oz extra firm silken tofu, drained

1/2 of a medium yellow onion, grated

2 garlic cloves, minced

1 carrot, grated

2 large kale leaves, finely chopped (think confetti) - can substitute 1 cup loosely packed spinach

1 small yellow squash, grated

1 1/2 cups jarred pizza sauce

2 tablespoons tomato paste1

1/2 cup quick oats

3/4 cup part-skim shredded mozzarella cheese

1 egg beaten2 teaspoons salt

2 teaspoons pepper

2 cups panko bread crumbs

Instructions Preheat oven to 400 degrees. Line baking sheet with parchment paper.In a large bowl, mash the tofu using a potato masher until crumbly.

Gently squeeze out extra liquid from onion, carrots, and squash. Add onion, garlic, carrot, kale, squash, pizza sauce, tomato paste, oats, cheese, egg and salt and pepper to tofu and stir to combine thoroughly.

Pour bread crumbs in a shallow dish.

Scoop out about 2 tbsp of tofu mix (I used a large cookie scoop) and roll into a ball.

Roll ball in panko bread crumbs to coat.

Place on baking sheet.

Repeat with rest of tofu mixture.

Bake for 15 minutes.

Remove from oven and let rest for a few minutes.

Serve immediately or cool completely and freeze.

By Jenna Braddock

16 views0 comments

Recent Posts

See All

Tofu Stuffed Pita

TOFU STUFFED PITA Chef Christopher Koetke CEC CCE 1 lb. extra firm tofu, sliced into ¼” slices and patted dry 2 T. extra virgin olive oil 1 T. lemon juice 2 cloves minced garlic 1 T. minced onion 1 T.


bottom of page