It’s been a week of revelations. My first revelation came as I watched Harry Potter with Dutch subtitles, and was horrified to see that in the Dutch version, “Professor Dumbledore” is “Professor Perkamentus” (among many other sinful name changes). A better revelation came with the discovery of magical berries that transforms sour tastes into sweets. And the best revelation of them all came when I discovered that you can use ground almonds as a breading for crunchy, filling, packed-with-protein baked tofu nuggets. So today, let’s talk about that third revelation. I couldn’t think of a better name than Almond Crusted Tofu Nuggets. And I think the name might sound a little boring and bland, but I promise these are anything but! There are 3 pretty major things that make this meal so great. #1: The almond crust. We’ll crush some almonds and combine them with salt, pepper, paprika, and nutritional yeast. Never heard of nutritional yeast? Well hop on board, friend, because this stuff is bangin’. It adds a cheesy/savory component while being totally vegan (and packed with vitamin B12, the little vitamin that vegetarians and vegans might not get enough of). #2: The marinade. In a good recipe, every component should be tasty on it’s own, which is why we’ll briefly marinate our tofu for maximum tastiness. We’ll use soy sauce, sesame oil, and garlic! #3: The dip. What’s a good nugget without some dip? I suppose you could go the plain Jane ketchup route, but why ketchup when you could avocado? Our dipping sauce involves avocado, Greek yogurt, fresh herbs, and lime. For a more conventional vegetarian nugget, try these panko coated tofu nuggets!
