Technically speaking, this is the first autumn in ten whole years that I haven’t been starting a fresh semester of full or part-time graduate school.
I’ve enjoyed having a little break from an exhaustive meal prep routine since my internship ended, but it will continue to be an important part of my life this year, even if I’m doing it with more flexibility than I was during my clinical rotations last fall. I’m always on the hunt for components, and especially plant proteins, that can be used in lunch boxes in various ways, and these pumpkin seed crusted tofu fingers are a new favorite option.
I’ve had nut-crusted tofu in restaurants before (Candle Cafe and Candle 79 here in NYC have some wonderful versions with almonds, pumpkin seeds, and pecans), and it always sounded very fancy and upscale. It took making this recipe for me to realize that there’s not much to coating tofu in a nutrient-dense crust of ground nuts or seeds, and once baked, the finished pieces have an irresistibly crispy exterior.
部分的技巧使豆腐这样的我s starting with an extra firm variety, which ensures that the “fingers” hold their shape and density. I used my go-to extra firm tofu from Nasoya. It’s the brand I’ve been using at home for years now; with a little pressing, it’s always perfect for stir fries, baking, and tofu scramble. And now, for these fingers, too.
The process is simpler than it sounds: just dip pressed tofu slices into plant milk, coat them in a combination of ground seeds, bread crumbs, and nutritional yeast, then bake till crispy. They’re savory and satisfying, and they can be enjoyed as the protein “main” in any lunchbox—or as a topping for salads or bowls.
像极了豆腐手指，对我来说，这种特殊配方的喜悦的一部分来了一些特殊浸渍调味料，以提高他们的味道。我做了两个：一个腰果日期芥末，这是绝对的美味（并肯定会成为一个新选择的三明治和包装），以及甜菜番茄酱。我看到a recipefor the latter onSaveur广场some time ago and had made a mental note that it would not only be a fun thing to try, but also a great option for nutrition clients of mine who chose not to eat nightshades.
I’m so glad to have tried it myself. It’s a little more effort than I usually give to condiments these days, but well worth it for the sweet, rich flavor. And, if you’re cooking for little ones, it presents a good opportunity to sneak some beets—which are rich in health-promoting phytonutrients—into their diets.
The tofu fingers will hold their texture nicely in a packed lunch, paired with whatever you like. I experimented at home with a vegan lunchbox of salad and sweet potatoes, cherry tomatoes (still in season and glorious), the tofu fingers and sauces, and some cookies for dessert. (My internship taught me that packing sweet treats for afternoon cravings is often a very wise idea.)
You could also layer the fingers in a sandwich, serve them in/on a grain bowl, or chop up the last few and throw them into a salad. I made mine grown-up size, but if you’re making them for little ones, you could of course make them half as wide.
Head on over to theNasoya网站获得的配方对于手指和两个美味的酱汁！我希望你们所有人的丰富性，并承诺一个新的“学年”，因为我们通过移动下跌