For those of us who love appetizers, the Super Bowl is our…um…Super Bowl, I guess. There’s no other event that celebrates the mighty hors d’oeuvre so openly. It’s an extrapp-aganza. Obviously, I’m on cloud nine when this time of year comes around. I’ve even learned to like football a little over the years, but it’s really about the food. Oh, and the tantrums.
You’ll be seeing even more appetizers (I promise not to call them “appies”) than usual as the big game draws nigh. Especially since I have absolutely zero rooting interest this year so all I have to do is eat. Let’s start with these buffalo tofu quinoa bites. Although the original recipe calls for chicken, I knew I wanted to make these as soon as I saw them. I replaced the chicken with tofu, and voila – a vegetarian starter that’s spicy, tasty and packed with protein and fiber. Serve these with veggies and blue cheese dressing as a starter, or have them for lunch (like I did, twice).
- 1 cup cooked quinoa
- 1 large egg
- ¼ cup onion, minced
- ¼ cup celery, minced
- 1 cup extra firm tofu, shredded (I use a box grater)
- ¼ cup hot sauce
- ½ cup grated mozzarella cheese
- ½ cup panko bread crumbs
- 1 clove garlic, minced
- salt and pepper to taste
- Preheat oven to 350 F. Lightly spray a 24-cup mini muffin tin and set aside.
- In a large bowl, mix all ingredients together thoroughly. Place mixture by the tablespoonful into the muffin tin, pressing each bite down.
- Bake for 25 minutes, until bites are pulling away slightly from the sides of the tin. Serve warm.
Source: Adapted from these Buffalo Chicken Quinoa Bites
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