Crispy Baked Tofu Cookie and Kale
A unique and delicious recipe combining crispy baked tofu with a savory kale cookie, perfect for a healthy snack or light meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
14 ounces firm tofu, pressed and cut into 1/2-inch cubes
2 tablespoons soy sauce
1 tablespoon olive oil
1 tablespoon cornstarch
1 cup kale leaves, finely chopped, stems removed
1/2 cup rolled oats
1/4 cup whole wheat flour
1/4 cup grated Parmesan cheese
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 large egg
1 clove garlic, minced
1 tablespoon olive oil (for cookie dough)
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a medium bowl, toss the tofu cubes with soy sauce, olive oil, and cornstarch until evenly coated.
Spread the tofu cubes in a single layer on the prepared baking sheet.
Bake the tofu for 20-25 minutes, turning halfway through, until golden brown and crispy.
While the tofu bakes, prepare the kale cookie dough. In a large bowl, combine the chopped kale, rolled oats, whole wheat flour, grated Parmesan cheese, baking powder, salt, and black pepper.
In a small bowl, whisk together the egg, minced garlic, and 1 tablespoon olive oil.
Pour the wet ingredients into the dry ingredients and mix until a sticky dough forms.
Using your hands, shape the dough into 8 small cookie rounds and place them on a separate parchment-lined baking sheet.
Bake the kale cookies in the oven for 12-15 minutes until firm and slightly golden.
Remove both the tofu and kale cookies from the oven.
Serve the crispy baked tofu alongside the kale cookies while warm.