Tofu Nuggets

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Adapted from
Alice Currah
Kitchen Explorers, 2015

These seasoned fried tofu nuggets make a great vegetarian option for the more popular chicken nuggets. Dipped in a seasoned batter and pan fried to a crisp golden brown, these nuggets are known to convert tofu haters into lovers.Unlike chicken, making a baked version of this dish is not easy or recommended. There is so much moisture the tofu holds that frying at a relatively high heat quickly gives the batter its nice crispy golden texture. If the tofu sits out too long, the batter becomes wet due to the liquid within the tofu. So enjoy them while they are warm. These seasoned tofu nuggets are irresistibly good and will make tofu haters into lovers. Enjoy!

Serves 4 to 6

Ingredients:
1 package extra firm tofu
½ cup chickpea flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 vegetable bullion cube, slightly dissolved in 1/4 teaspoon of  water
2 Tablespoons nutritional yeast (available in the health food section, bulk spices)
2 teaspoons garlic powder
1 ½ teaspoons salt
1 teaspoon Chinese Five Spice powder
½ teaspoon paprika
¼ teaspoon black pepper
2/3 cup water
Coconut oil, for frying

Directions:
Place the block of tofu on top of a flat strainer and place a flat plate over the top of the tofu. Then place a heavy pot on top of the plate. This will allow the tofu to expel as much water as possible. Allow the tofu to drain for 1 hour.

Cut the tofu into rough, 2-inch cubes.

In a medium bowl, stir in the flour,  baking powder, baking soda, yeast,  dissolved bullion, garlic powder, salt,  five spice powder paprika and black pepper.Slowly add the water, whisking as you go. The mixture should be the consistency of pancake batter.

Pour 1/3-inch level of oil into a medium pan. Heat the oil on medium heat.

Working in small batches, generously coat the tofu cubes with the seasoned batter.

Without overcrowding the pan, fry the bottom of the tofu until the batter turns to a crispy golden brown. Flip the cubes and cook until the rest of the tofu cubes are crispy and golden brown. Place finished cubes on a plate lined with a paper towel.

Continue to do this until all the cubes have been fried.

The tofu will be very hot. Allow the tofu to cool for five minutes. Serve with your choice of condiment and enjoy while warm and crisp.

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Fall Vegetable Lasagna

This hearty lasagna is perfect for that transitional time, when late-summer produce is winding down and the first fall vegetables appear at farmers’ markets. Combining yellow squash, zucchini, and mushrooms, the dish comes together quickly, with a ready-to-use pasta sauce. In this dish, I used butternut squash pasta sauce being offered by the local grocery store and the results were spectacular. Please feel free to use whatever store-bought sauce that you like for this satisfying dish.

Serves 8 to 10

Ingredients:
One pound whole milk ricotta cheese
1 Tablespoon julienned fresh sage
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh oregano
1 medium egg
1/2 teaspoon minced garlic
1/2 Parmesan cheese, grated
Kosher salt, to taste
Freshly ground pepper, to taste
2 yellow summer squash, cut into rounds 1/4-inch thick
2 zucchini, cut into rounds 1/4-inch thick
2 Tablespoons olive oil
1-3 Tablespoons fresh thyme leaves
One pound baby portabello mushrooms, sliced
1 large yellow onion, thinly sliced
One 24-ounce jar of butternut squash pasta sauce (click here for the resource)
12 sheets dried ruffle-edged lasagna noodles, cooked until al  dente
1/2 pound Italian fontina cheese, shredded
1/2 pound Mozzarella cheese, shredded
1/2 pound plain goat cheese, crumbled

Directions:
Preheat an oven to 450°F Line a baking sheet with aluminum foil.

In a bowl, stir together the ricotta, Parmesan cheese, egg, sage, 3 tablespoons of the parsley. oregano, garlic, and season with salt and pepper. Set aside.

In a large bowl, toss the yellow squash and zucchini with 1 tablespoon of the olive oil, and season with thyme, salt and pepper. Arrange in a single layer on the prepared baking sheet. Transfer to the oven and roast until tender and lightly browned, about 15 minutes.

In a separate bowl, toss mushrooms and 1 tablespoon of the olive oil, and season with thyme, salt and pepper, Place in a large cast iron skillet and transfer to the oven and roast until tender, about 10 minutes.

Meanwhile, in an Dutch oven over medium heat, warm the remaining 1 tablespoon olive oil. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 15 minutes. Transfer to a bowl and add the yellow squash zucchini and mushrooms. Reduce the oven temperature to 400°F .

Spread 1/2 cup  pasta sauce in an even layer on the bottom of the Dutch oven. Arrange a single layer of lasagna noodles on top, tearing them as needed to fit. Spread 1/2 cup ricotta mixture on the noodles and scatter 1 cup vegetable mixture on top. Spread 1/2 cup  pasta sauce over the vegetables and sprinkle 1/2 cup fontina, 1/2 cup mozzarella, 1/2 goat cheese on top. Layer the noodles, ricotta, vegetables, sauce and cheese three more times, omitting the sauce and cheeses on the last layer. Top with the remaining noodles, sauce and fontina.

Transfer to the oven and bake until the sauce is bubbly and the cheese is melted and browned, 45 to 50 minutes. Sprinkle the remaining 1 tablespoon of  parsley on top. Let the lasagna rest for 15 minutes before serving.