Crunchy Veggie Bites - Very Kid-Friendly

My last recipe creation for the "How-To Tofu" contest really comes from necessity. I probably would've worked on something like this regardless if there was a contest or not. See, Jackson is now almost 15 months and showing his opinion about many things, one being vegetables. He's just not eating them like he was 4 months ago, especially if they are crunchy. (He is awesome, however, at tossing them on the floor for the dog to eat.)

So I needed to come up with something creative to get some veggies in him. My inspiration for this recipe was to create a veggie something that Jackson could feed himself. Using tofu as a base is perfect because you can add anything to it. I also wanted something that would freeze well so I could pull them out easily for lunches. 

So here is the something I came up with, Crunchy Veggie Bites.

I centered the flavors around pizza, because I'm pretty sure that's a universally liked flavor profile. Then I gathered what veggies I could find in my fridge that would work with that idea. I think you could use a wide variety of veggies so be resourceful when you make them. Save some of the pizza sauce too for dipping. 

I love that these turned in to a nugget "alternative". Tofu provides an excellent source of plant based protein and makes this a complete meal - 3 nutrients: protein, carbohydrate and vegetables. (Are you starting to see how versatile and delicious tofu can be?)

So, you may be wondering what Jackson thought of them. Drum roll please.....

He loved them! In fact, he keep reaching for more. My little guy must have downed about 5 or 6 of these nuggets. Mission accomplished!

Give these nutrition-packed bites a try with your little guys (or gals), or yourself. There are so many ways to enjoy these. And don't forget to enter the Simply Soy cookbook giveaway by Wednesday. 

Crunchy Veggie Bites

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 paste

1 1/2 cup quick oats

3/4 cup part-skim shredded mozzarella cheese

1 egg beaten

2 teaspoons salt  

2 teaspoons pepper

2 cups panko bread crumbs

1. Preheat oven to 400 degrees. Line baking sheet with parchment paper.
2. In a large bowl, mash the tofu using a potato masher until crumbly. 
3. 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. 
4. 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.
5. Bake for 15 minutes. Remove from oven and let rest for a few minutes. Serve immediately or cool completely and freeze.

Disclosure: By posting this recipe I am entering a recipe contest sponsored by The Soyfoods Council and am eligible to win prizes associated with the contest. I was not compensated for my time.

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[Sue]

Looks super yummy! I wonder how they'll taste without the cheese... will report back!

[paige]

robeson loved these!! sooooo good :) what a great way to get a bunch of veggies into one dish. we didn't have squash...subbed a green bell pepper. still delish!

[Serena]

Love, love that these are kid-approved! Now I know I can make them for my 4!