Go Back Email Link
+ servings
Crunchy Veggie Bites #MakeHealthyEasy @JBraddockRD http://JennaBraddock.com
Print Recipe
No ratings yet

Kid Friendly Crunchy Veggie Bites

These tasty nuggets are stuffed with veggies and familiar flavors kids and adults are both sure to enjoy.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Entree
Servings: 24 -36
Author: Jenna Braddock, RD


  • 12 oz extra firm silken tofu drained
  • ½ medium yellow onion grated
  • 1 carrot grated
  • 1 small yellow squash grated
  • 2 garlic cloves minced
  • 2 large kale leaves finely chopped (think confetti) - can substitute 1 cup loosely packed spinach
  • 1 ½ cups pizza sauce from a jar
  • 2 tablespoons tomato paste
  • 1 ½ cup quick oats
  • ¾ cup part-skim mozzarella cheese shredded
  • 1 egg beaten
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 2 cups panko bread crumbs


  • Preheat oven to 400° F. Line baking sheet with parchment paper.
  • In a large bowl, mash the tofu using a potato masher until crumbly.
  • Gently squeeze out extra liquid from onion, carrots, and squash. Add onion, carrot, squash, kale, garlic, pizza sauce, tomato paste, oats, cheese, egg and salt and pepper to tofu and stir to combine thoroughly.
  • Pour bread crumbs in a shallow dish. Scoop out about 2 tbsp of tofu mix (I used a large cookie scoop) and roll into a ball. Roll ball in panko bread crumbs to coat. Place on baking sheet. Repeat with rest of tofu mixture.
  • Bake for 15 minutes. Remove from oven and let rest for a few minutes. Serve immediately or cool completely and freeze.


To grate the vegetables, I recommend using a box grater. You can also get fancy (i.e. make it easy on yourself) and use the grating blade in your food processor.