Having Tofu on the menu can be daunting – but when you pair it with something familiar and delicious, such as pecans, then eating it can be a little less scary! This recipe combines savory and spicy, a delicious partnership if you ask me!
Tofu is actually the ‘curd’ of soybeans. Basically, soymilk is coagulated (similar to curdling of milk) using calcium or magnesium chloride. The soymilk separates into solids and liquids – and the solids, or curds, are used to make tofu. With a description like that – of course it’d be intimidating to eat the stuff!
Tofu is one of the very few plants that is a complete protein – it has all the amino acids the body needs to form protein. Just like animal meats. Most other plants only have a small selection of amino acids and need to be eaten with a variety of legumes, whole grains, and vegetables throughout the day to provide the body with all the amino acids needed to form protein.
½ cup of firm tofu has: 88 calories, 1 gram fiber, 10g protein, 25% recommended Daily Value calcium, 39% DV manganese, 18% DV selenium, and 15% DV phosphorous.
- One block extra firm tofu, drained, squeezed dry with paper towels, and cut into 1 inch cubes
- ⅓ cup pecans
- ⅓ cup rolled oats
- ½ tsp nutmeg
- ⅛ tsp cayanne pepper
- ½ tsp salt
- Spray olive oil
- Preheat oven to 350F. Spray oil on a baking sheet
- Combine oats, pecans, nutmeg, cayanne pepper, and salt in a food processor. Pulse until combined and has a ‘gritty’ texture.
- Place in a shallow bowl. Dip tofu cubes in the mixture, coating each side.
- Place each coated tofu cube on the prepared baking sheet. Lightly spray the tops and sides of the cubes with olive oil.
- Bake for about 18 minutes, then put the oven on broil for 3 minutes to give the cubes a nice toasting.
- Enjoy with your favorite veggie and grain. We had ours with polenta and asparagus!