1 cup whole-wheat or white breadcrumbs
1 tablespoon flaxseed meal
1 tablespoon grated Parmesan
½ teaspoon paprika
1 cup spinach or broccoli or pea puree
1 large egg, lightly beaten
1 (14 oz) package extra-firm tofu (preferably with Calcium)
½ teaspoon salt
Nonstick cooking spray
1 tablespoon olive oil

In a bowl, stir together the breadcrumbs, flaxseed meal, parmesan and paprika. Set aside.In a shallow blow, mix the spinach puree and egg with a fork, and set the bowl next to the breadcrumb mixture.Slice the tofu ½-inch thick and cube it or cut into shapes with a cookie cutter. Sprinkle both sides with salt. Dip the tofu pieces into the puree mixture, then roll them in the breadcrumbs until the tofu is completely coated and you can’t see the puree.Coat a large nonstick skillet with cooking spray and set it over medium-high heat. When the pan is hot, add the oil.Add the tofu nuggets in a single layer (be careful not to crowd the pan!) and cook until nicely browned on one side, 3 to 4 minutes. Turn and cook until the crumbs coating is crisp and golden, 2 to 3 minutes longer.