Crispy beans and tofu make the perfect vegetarian nuggets approved by everyone in the family.
4
Servings
12
Ingredients
4
Comments
Ingredients
- 16 ounces rinse and drain Garbanzo Beans (Chick Peas), Canned
- 8 ounces Tofu, Firm
- 1 tablespoon olive oil #1
- 1 ½ tablespoons Soy Sauce
- ¾ cups Bread Crumbs
- ½ teaspoons Thyme, Dried
- ¾ teaspoons Garlic Powder
- ½ teaspoons Onion Powder
- ½ teaspoons Salt
- ¼ teaspoons Black Pepper
- 2 tablespoons olive oil #2
- 4 tablespoons Ketchup
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a bowl, mash beans, tofu, olive oil # 1, and soy sauce.
- 6707422 Upgrade to a paid membership 80191 to unlock all instructions 27084
- 8294476 Upgrade to a paid membership 54670 to unlock all instructions 79467
- 7483527 Upgrade to a paid membership 39037 to unlock all instructions 46447
- 263560 Upgrade to a paid membership 74038 to unlock all instructions 17328
- 4532836 Upgrade to a paid membership 79575 to unlock all instructions 85573
- 9777799 Upgrade to a paid membership 94155 to unlock all instructions 37628
- 7336078 Upgrade to a paid membership 43329 to unlock all instructions 97763
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
Bake
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- 4724471 Upgrade to a paid membership 83792 to unlock all instructions 76720
- 3419600 Upgrade to a paid membership 57376 to unlock all instructions 47597
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a bowl, mash beans, tofu, olive oil # 1, and soy sauce.
- On a large plate, combine breadcrumbs, thyme, garlic powder, onion powder, salt, and pepper.
- Divide bean mixture into indicated number of nuggets.
- Cover in breadcrumb mixture.
- Heat oil #2 over medium heat in a pan.
- Cook nuggets until cooked through and golden, about 10 minutes per side.
- Serve with ketchup.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 3 nuggets Amount Per Serving
- Calories
- 400
- Total Fat
- 17g
- Saturated Fat
- 2g
- Trans Fat
- 0g
- Cholesterol
- 0mg
- Sodium
- 1088mg
- Total Carbohydrates
- 46g
- Fiber
- 8g
- Sugar
- 9g
- Protein
- 17g
- WW Freestyle
- 7
4 Comments
Join the discussionDo you think these nuggets can be baked instead of fried?
Yes they certainly could be baked. I’d say around 375 so they still get that crunch on the outside.
my family did not care for these. the flavor was fine, but they fell apart way to easily, and since i hate to waste, we ended up eating the ‘crumbled tofu’ with spoons! 😉 i wont be making this again.
Kaye – So sorry this didn’t work for you. It happens to me sometimes as well, I just make sure that I make a mental note (or margin note if in a cook book) that it wasn’t a favorite.