Here is the meal that finally broke Cole’s dinner-strike.  They taste a lot like chicken nuggets but are much healthier.

1 cup breadcrumbs
1 tbsp flaxseed meal
1 tbsp parmesan
1/2 tsp paprika
1 cup spinach puree
1 egg, lightly beaten
1 14oz package of extra-firm tofu
1/4 cup teriyaki sauce
nonstick cooking spray
1 tbsp olive oil

Slice tofu 1/2″ thick, then cut the slices in half diagonally to form triangles. Place them in a ziploc bag with the teriyaki sauce, seal it and gently move the bag around until the tofu is completely covered with the sauce. Place the sealed bag in the fridge until ready to use.
In a bowl, combine breadcrumbs, flax, parmesan and paprika. Set aside.
In another bowl, mix spinach puree and egg. Take out your tofu triangles and put them in the bowl with the puree and egg. Mix very gently until tofu is covered with puree.
Dip the tofu pieces into the breadcrumb mixture one at a time.
Coat a large nonstick frying pan with cooking spray and place over medium-high heat until hot. Add oil. Add tofu pieces in a single layer (be sure not to crowd the pan, this is important!) and cook until browned on one side, about 3-4 minutes. Turn and cook for another 2-3 minutes until golden.

I wanted to make sure to stress that you shouldn’t crowd the pan, because I did and it made them really hard to flip over. I had made tofu sticks too but most of those did not survive the flipping, so that’s why this recipe is just tofu triangles now. So you might need to cook them in 2 batches unless you have a really big pan. I served these with sweet & sour dipping sauce, and I think that was the main reason that Cole liked them so much. He really likes dipping his food, especially in something sweet, so this went over well with him. Both of them ate everything on their plate and had 2nd helpings. So now if I could just prepare all of Cole’s food in nugget-form and provide dipping sauce he might actually eat more often.

-Adapted from ‘Deceptively Delicious’