Sunday, June 9, 2013

Chick Pea Crusted Baked Tofu

Last week, I tried a second version of veggie burgers, using canned chick peas, onions, egg and a host of garlic and oregano spices. The flavor was wonderful, but like my prior attempt at veggie "burgers", the texture just wasn't there and the mixture wouldn't hold a shape.

So, today, I tried something different. I crumbled the remaining chick pea mix onto a cookie sheet and lightly toasted it into a breadcrumb-like texture.

Then, I drained and sliced some firm tofu, bathed it in egg and dipped it into the chickpea crumbs.
Next, I baked it on a cookie sheet at 475 for 35 minutes, flipping it once.

Here's lunch today:

Chick Pea crusted Baked Tofu, roasted beets and kale chips.

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