Veggie Nuggets

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  • Serves: Up to 6 people
  • Course: Main dishes

This recipe was prepared using Braun's Multiquick 7 Hand Blender and the food processor attachment.

Ingredients

  • 6 ounces extra-firm tofu, cut into ½-inch cubes (1 cup)
  • ½ small yellow summer squash (3 ounces), halved lengthwise
  • 2 ¼ cups fresh corn kernels (cut from 2 ears)
  • 2 scallions, chopped
  • 1 cup Italian-seasoned breadcrumbs
  • ¾ cup grated Parmesan cheese
  • 2 tablespoons mayonnaise
  • Kosher salt and freshly ground black pepper
  • Olive oil, for cooking

  1. Place the tofu on sheets of paper towels in a single layer and cover with additional sheets of paper towels. Place a very heavy skillet on top to weigh down the tofu and remove excess liquid.
  2. Fit the shredding insert into the Braun MultiQuick 7 food processor attachment and shred the squash. Change to the knife blade attachment and add the corn, scallions, breadcrumbs, cheese, mayonnaise, and tofu. Pulse, scraping the bowl occasionally, until the mixture forms a cohesive mass. Season to taste with salt and pepper. If the mixture is very wet and loose, let stand for 5 minutes to firm.
  3. Transfer to a clean work surface or cutting board. Pat to a ¾-inch thickness. Cut out shapes using a cookie cutter. Gather scraps, pat again, and cut more shapes. Repeat until all of the mixture is used up.
  4. Heat a thin layer of oil in a large nonstick skillet over medium heat. Add the nuggets in a single layer, working in batches if needed. Cook, turning once, until golden brown on both sides and heated through in the center, 8 to 10 minutes.
  5. Serve hot or warm.

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