live online cooking demo: SAVORY PROTEIN NUGGETS

Get ready to cook up something electrifying! At dinnertime on Thursday, Oct. 22, Meat Me In The Middle and Electrify SOMA are again teaming up for a LIVE online cooking demonstration featuring a delicious, meatless recipe you can easily cook at home on a weeknight. And this dinner’s going to appeal to adults and kids alike!

You’re invited to cook along or just watch as we make Savory Protein Nuggets, and demonstrate the magic of an induction electric stove (note: you can make the recipe on any type of stove).

If you’ll be cooking along with us, pick up your ingredients in advance, then hop onto YouTube from your kitchen. (We’ll be posting the link right here, soon!)

Don’t have all the spices in the ingredient list? No problem—this recipe’s easily adaptable. Leave out what you don’t have, or experiment with whatever spices you have on hand. If you have a little over a quarter cup of a variety of spices, you’re set.

For some easy, kid-friendly side dishes to accompany your nuggets, we recommend throwing some frozen tater tots into the oven with your nuggets for carbs, and cutting up some vegetables to serve with hummus or guacamole. Carrots, bell peppers, and other types of vegetables provide fiber and vitamins, and hummus offers an extra dose of delicious protein.

Tag us on Instagram (@mmitm_project and @electrifySOMA) or Facebook (@mmitm.project and @ElectrifySOMA) with your thoughts on this recipe!

Savory Protein Nuggets

4 servings

Ingredients

• Two 14- to 16-oz blocks of extra-firm tofu
• 1 ½ tbsp salt (for boiling tofu), plus ½ tsp salt (for the seasoning mix)
• 6 tbsp of the liquid from a jar of sundried tomatoes packed in oil (save the tomatoes for another recipe—perhaps Sweet Peas and Saffron’s one-pot pasta?)
• 4 tbsp flour
• 4 tsp garlic powder
• 4 tsp smoked paprika
• 1 tbsp mustard powder
• 1 tsp sweet paprika
• ½ tsp dried thyme or oregano
• ¼ tsp cinnamon
• ¼ tsp ground cloves
• ¼ tsp nutmeg
• A few dashes of pepper
• Dipping sauce (ketchup, BBQ sauce, etc)

Directions

1. Heat your oven to 425 degrees, and line a baking sheet or sheet pan with parchment paper.
2. Slice each block of tofu in half through its narrow edges, so that each becomes two rectangles about one inch thick. Tear all the rectangles into one- to two-inch pieces.
3. In a large pot, bring about 8 cups of water to a boil, and add 1.5 tablespoons of salt. Add your tofu pieces, and bring the water back to a boil. Simmer for 5-10 minutes, then drain.
4. Meanwhile, in a small bowl or measuring cup, stir together the ½ tsp salt with all the other dry ingredients—everything EXCEPT the sundried tomato liquid.
5. Gently towel-dry the drained tofu, and place it in a large bowl. Add the sundried tomato liquid, and toss to coat. Sprinkle the flour and seasoning mix over the tofu and toss again to coat.
6. Place the coated tofu pieces onto the baking sheet or sheet pan, and roast 15 minutes. Flip the pieces with tongs or a spatula, then roast another 15-20 minutes, until golden and crispy.
7. Serve with ketchup or your favorite dipping sauce.

Nutrition

Per Edamam, the 7 ounces of tofu per serving provide 17.9 grams of protein.