Thanks to everyone who submitted a recipe to our Lunchbox Tofu Recipe Contest! We received many delicious and creative submissions. (But is anyone surprised Morinaga fans have such great taste?).
To pick our winner, we took into account taste, visual appeal, ease and convenience of recipe, and suitability for a lunchbox. So without further ado, our winning recipe!
TOFU BUFFALO BITES
by Priscilla Y.
Priscilla’s Buffalo Bites are fast and simple enough to whip up on a busy weeknight without sacrificing taste or excitement. These flavorful, baked bites are tasty warm or cold and easily eaten by hand—and great for dipping! The recipe is easily doubled for families with lots of lunchboxes to fill.
1 package Morinaga Silken Tofu – Extra Firm
1 1/2 cups panko bread crumbs
1/2 cup finely chopped celery
3 tablespoons hot pepper sauce such as Frank’s
2 tablespoons mayonnaise
1/2 cup blue cheese or ranch dressing
carrot and celery sticks
1. Heat oven to 425. Drain tofu and pat dry. Grate tofu into a medium bowl. Add bread crumbs, celery, hot pepper sauce, mayonnaise and egg; stir until blended.
2. Roll a rounded tablespoon of mixture into a ball, place on baking sheet that has been sprayed with nonstick cooking spray, and press to flatten tops slightly. Repeat with remaining tofu mixture to make 20 balls. Spray tops lightly with cooking spray.
3. Bake for 10 minutes. Turn with spatula and bake 5 to 7 minutes more or until golden brown on both sides.
4. Pack the cooled buffalo bites, ranch dressing and vegetable sticks in 3 separate containers. When it’s time to eat, dip away and enjoy!
Congratulations Priscilla! Your recipe will be featured on our website and your gift card is on its way! Thank you for sharing with us (:Watch for our next post coming soon about our runner-up winners!