Rosemary Hemp Crusted Tofu Bites

Marinated tofu gets tossed in Manitoba Harvest’s newest addition to the hemp family- Hemp Heart Toppers! Rosemary Hemp Crusted Tofu Bites are the plant-based protein your next dinner is missing!

I’m kind of freaking out about this recipe. When I was testing it, I was pretty skeptical that it would turn out. In fact, I have been testing a few backup recipes in case I couldn’t make this one work. Spoiler alert: I made it work.

Rosemary Hemp Crusted Tofu Bites | AreYouKitchenMe.com

It smells like chicken nuggets in here…” Direct quote from John’s mouth when he wandered into the kitchen while these were baking. I’m going to go ahead and take that as a stamp of approval! (He also gave them the real stamp of approval after tasting!)

Rosemary Hemp Crusted Tofu Bites | AreYouKitchenMe.com

Humble tofu’s neutral flavor is the perfect backdrop for Manitoba Harvest’s newest hemp product. The new Hemp Heart Toppers are their traditional hemp seeds mixed with hemp powder and spices- and nothing else! It’s like those old-school seasoning packets but chock-full of healthy protein and fats and without the added preservatives and junk!

Rosemary Hemp Crusted Tofu Bites | AreYouKitchenMe.com

The Hemp Heart Toppers come in four exciting flavors! Two sweet: Maple & Cinnamon and Coconut & Cocoa. Two savory: Chipotle Onion & Garlic and Onion Garlic & Rosemary. I went with the latter for this recipe and it did not let me down.

Rosemary Hemp Crusted Tofu Bites | AreYouKitchenMe.com

Marinating and breading may seem like a long way to go for tofu, but you’re going to have to trust me that it’s worth it. I even cut out a few steps to make this as easy as possible. Just marinate, toss in the crust, and bake!

Don’t worry if Hemp Heart Toppers haven’t hit the shelves of your local grocery store yet- there’s an easy substitution in the notes of the recipe.

Rosemary Hemp Crusted Tofu Bites | AreYouKitchenMe.com

I also want to be sure to mention that Manitoba Harvest doesn’t pay me to sing the praises of their products. They did send me products to try, but I wouldn’t share them with you if I didn’t truly love them! So yes, I am truly as hemp-obsessed as I seem! Now go get yo nuggets on.

Rosemary Hemp Crusted Tofu Bites

Prep Time: 2 hours

Cook Time: 30 minutes

Yield: 24 bites

Marinated tofu gets tossed in Manitoba Harvest’s newest addition to the hemp family- Hemp Heart Toppers! Rosemary Hemp Crusted Tofu Bites are the plant-based protein your next dinner is missing!

Ingredients

  • Tofu:
  • 1 block extra firm tofu, drained & pressed
  • ¼ cup veggie broth
  • 2 Tbs. tamari or soy sauce
  • 2 Tbs. nutritional yeast
  • 1 Tbs. Dijon mustard
  • 2 cloves garlic, minced
  • 1 tsp. olive oil (optional)
  • Crust:
  • ½ cup Garlic, Onion, Rosemary Hemp Heart Toppers*
  • ½ cup ground almonds/ almond meal
  • ½ tsp. salt

Instructions

  1. Mix marinade ingredients together (broth through oil) and pour into a shallow baking dish. Cut tofu into bite-sized pieces, add to baking dish, and toss to coat every piece in the marinade. Allow to marinate in the fridge for at least 1 hour, or preferably overnight.
  2. Once the tofu has marinated, in a separate bowl, mix the crust ingredients together. One-by-one, flip each piece of tofu a few times to fully coat in marinade then drop into the bowl of breading. Toss the tofu in the mixture, pressing it onto each piece.
  3. Place the pieces on a parchment- or silicone-lined baking sheet and bake in a 350F degree oven for 40 minutes, flipping once halfway through.

Notes

If you don’t have these hemp toppers, don’t fret! Substitute with ½ cup hemp seeds (or more almond flour) mixed with ½ tsp. garlic powder, ½ tsp. onion powder, 1 tsp. chopped rosemary, and ½ tsp. salt.

http://www.areyoukitchenme.com/rosemary-hemp-crusted-tofu-bites/

Rosemary Hemp Crusted Tofu Bites | AreYouKitchenMe.com

What I Ate Wednesday

What I Ate Wednesday– a day in the life of a busy working woman! A snack here, some kale there, and lots and lots of coffee!

Hidee hooooo chickadees! Happy Humpday! Your girl has been werk, werk, werk, werk, werkin’! And by that I mean my eats have been pretty gosh darn boring and simple. I’ve been thinking about doing a “What I Ate This Weekend” post just so you poor souls don’t have to see the same ol’ shiz over and over again! Any interest? I promise there are far fewer veggies and a few more beers. More to come!

As the sun rises, so does my sleepy a$$. Per usual, John and I split a banana before hitting the squat rack. No picture because it’s dark af at 5:30am.

There’s just nothing this body craves after a workout like a smoothie. Preferably my Chocolate Cherry Beet Smoothie. Nope, still not sick of it. Oh and this is my face because I realized I don’t show it on here often.

What I Ate Wednesday | AreYouKitchenMe.com

After an AMAZING coffee meeting with a super inspiring babe, I was so hyped up on caffeine my shaky hands spilled the last 1/4 of my cup of joe into my purse with my laptop. KEWL. Think it miiiiiight be time to scale back on that coffee consumption again…

What I Ate Wednesday | AreYouKitchenMe.com

If you think I’m crazy for spending bookoo bucks on bags of kale chips every week, let’s get one thing straight. I only buy these when they are on WooHoo (Kroger speak for clearance) and marked down to $1.99. They’re still not the cheapest but man, I love them.

What I Ate Wednesday | AreYouKitchenMe.com

Sometimes I’m amazed by my ability to cram a literal fart ton of leafy greens into one tupperware container. I should put it on my resume. “Lettuce Cramming Artist”. I dig it. Anywho, this monstrous salad is a whole bunch of leftover Blueberry Corn Summer Salad piled on top of romaine, beet greens, and topped with extra sunflower sprouts. I brought a jar of extra dressing with me for the week and doused the greens in it. Oh! And my lovely coworker who knows me oh so well brought me a fancy new bevvie to try. This sparkling apple cider vinegar drink was so delicious and refreshing! A bit sweet for my taste but I would definitely drink it again.

What I Ate Wednesday | AreYouKitchenMe.com

My eyes were bleeding from staring at spreadsheets for so many hours and I needed a break… I brewed a cup of decaf coffee to trick my heavy eyelids into staying open. Oh, and polished off the rest of the bag of kale chips. Then right back at it!

What I Ate Wednesday | AreYouKitchenMe.com

My poor fried little brain needed a break (albeit short-lived) from the computer screen so I took a few minutes to play with my food. Check out this gorgeous plate! I sliced thin eggplant in half lengthwise, drizzled with avocado oil and S&P, and had John get them nice and charred on the grill. Maybe 8 minutes? Meanwhile, I mixed tahini, plain soy yogurt,  grated garlic, lemon juice, and S&P to make a tahini yogurt sauce. Plated up the eggplant, drizzled with the sauce, dolloped on some pesto I made with farmer’s market basil this weekend, and topped with mint leaves from the garden. We fancy huh?? Not pictured is the hugh jass pile of leftover grilled corn I gobbled down on the side.

Dat’s it. Let’s enjoy some more exciting eats next week, shall we?

Blueberry Corn Summer Salad

Flavor forces of summer unite! Blueberry Corn Quinoa Salad is super healthy, super summery, and super delicious!

Blueberry Corn Summer Salad | AreYouKitchenMe.com

If you follow me on Instagram, you may have seen a disturbing story video of John and I gnawing on empty corncobs, sucking out every drop of sweetness. We are proud born and bread corn-fed Midwesterners. And we are absolutely obsessed with summer corn.

Blueberry Corn Summer Salad | AreYouKitchenMe.com

Every year, we eat our way through ear after ear of fresh, juicy maize. There are few feelings like the snapping and popping under your front teeth as you pry the tender kernels off the cob. Even when I was a kid with a gap-tooth grin, I always found a way to gobble up every piece. So it’s only natural that summer corn season is one of my favorite times of the year.

Blueberry Corn Summer Salad | AreYouKitchenMe.com

When it comes to buying dozens of ears of my beloved corn, only local will do. I was raised on Ohio corn and there’s just nothing sweeter. Shopping at the farmer’s market is not just how I know I’m getting the best corn, it’s how I know I’m getting the best deal. This weekend, ears went for $6 per baker’s dozen and the price only plummets as farmers find themselves with an abundance of ears.

Blueberry Corn Summer Salad | AreYouKitchenMe.com

Shopping at the farmers market and soaking up the sights and sounds has been inspiration for many a AYKM recipe, and this one is no exception. While we were browsing the stalls, I couldn’t resist a huge bag of fresh basil, plump juicy blueberries, and some unique sunflower sprouts. If you can’t find the same things at your market, use what you do find! That’s the most fun of it anyways!

Blueberry Corn Summer Salad | AreYouKitchenMe.com

If you need me, I’ll be nibbling on corncobs and throwing corn in everything for the next two months…

Blueberry Corn Summer Salad

Prep Time: 15 minutes

Serving Size: 4 servings

Flavor forces of summer unite! Blueberry Corn Quinoa Salad is a super healthy, super summery, and super delicious!

Ingredients

  • 2 cups fresh or frozen corn (about 3 cobs worth)
  • 6 oz. blueberries
  • ½ cup dry quinoa
  • ¼ red onion, chopped
  • ½ cup sunflower sprouts (or other sprouts)
  • 6-8 large basil leaves, very thinly sliced
  • ½ cup sunflower seeds, toasted
  • Dressing:
  • 1/3 cup fresh lime juice
  • 1/3 cup agave or honey
  • 3 Tbs. Dijon mustard

Instructions

  1. To make the quinoa: Rinse the quinoa in a fine mesh sieve. Add to a small pot with 1 cup salted water or vegetable broth. Bring to a boil and simmer for 15 minutes. Drain any excess water and allow to cool completely.
  2. To make the dressing: Add lime juice, agave, and mustard to a jar. Shake well to combine.
  3. Assemble: Add all salad ingredients to a large bowl and toss gently to combine. Garnish with additional basil or sunflower seeds if desired.
http://www.areyoukitchenme.com/blueberry-corn-summer-salad/

Blueberry Corn Summer Salad | AreYouKitchenMe.com

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