Okay, so I have a confession. I deliberately omitted the fact that these are made of tofu in the title of this entry. I was afraid many people wouldn't want to check it out otherwise. If I tricked you and you've made it this far, just hear me out. (Shawna, that includes you.) Just yesterday my grandma was telling me how the thought of tofu makes it too hard for her to eat it and I don't think she is alone. Will someone please help me understand? What is disgusting about soybeans? Especially to people who are willing to eat the flesh of animals. Even grandma had to laugh that she enjoys a good piece of head cheese but can't stomach the thought of tofu. (I promise that is the last time there will ever be mention of head cheese on my blog.)
I have experimented with many ways of preparing tofu and have learned that the key is pressing it long enough to remove most of the water to keep it from falling apart or being mushy. I was very happy with the way these turned out. Great texture in the middle, crispy outside and the perfect amount of spice. If you are a boneless chicken wing enthusiast, you need to at least try these. Use your favorite buffalo sauce, dip them in a little ranch and then tell your friends how amazing they are.
Buffalo Tofu Nuggets
Extra firm tofu
buffalo sauce (I used Franks)
ground flax seed
Now for dessert. These cupcakes are from Alicia Silverstone's book, The Kind Diet and they have a great taste and texture for being healthier. The kids can't get enough of these. The way Harper says 'cupcake' is so adorable that I let her have two.
Here is the recipe as written in The Kind Diet:
Ingredients (makes 12):2/3 cups soy or hemp milk ( I used almond milk)
1 teaspoon apple cider vinegar
2/3 cup agave nectar
1/3 cup safflower oil
2 teaspoons vanilla extract
1 cup all-purpose flour
1/3cup whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch fine sea salt
1/2 cup (4 oz) Earth Balance
1/2 cup agave nectar
2 teaspoons vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup soy milk powder (I didn't have this so I just added a bit of almond milk to make it smooth. It turns out the best if you put it in the fridge to thicken it up. I discovered this the next day when I dipped into the leftover frosting!)
Preheat oven to 325 degrees and line a 12 cup muffin tin.
Combine the milk and vinegar in a medium bowl and set aside for 5 minutes or until mixture starts to bubble. Add in the remaining wet ingredients.
In a separate bowl combine the dry ingredients and then mix in the wet ingredients until no lumps remain.
Pour the batter into the prepared tins and bake for 18-22 minutes. Let cool in the pan for 10-15 minutes and then let completely cool on a baking rack before frosting.
Directions for Frosting:
Use a mixer to cream together the butter and agave nectar until smooth. Add the vanilla extract and half of the cocoa powder. Mix on low and then combine the rest of the cocoa powder. Add in the soy milk powder if you have it and mix on medium-high until fluffy. If your frosting is a tad on the runny side you might want to refrigerate it for awhile before frosting your cupcakes.
If you like this recipe, check out The Kind Life.