Ingredients

• 8 zucchini blossoms, divided
• 8 ounces extra-firm tofu, drained and cut into very small cubes
• 2 ounces herbed feta cheese, or more to taste
• 4 green cocktail olives, minced
• 1 tablespoon bottled minced garlic
• 1 1/2 teaspoons chopped fresh thyme
• 1 1/2 teaspoons chopped fresh oregano
• 1 pinch seasoned salt, or to taste
• 2 cups whole wheat pastry flour
• 1 cup egg substitute (such as Egg Beaters®)
• 2 cups bread crumbs
• cooking spray

Instructions

1. Chop 2 zucchini blossoms finely. Transfer to a bowl.
2. Stir tofu, feta cheese, olives, garlic, thyme, oregano, and seasoned salt into the bowl. Pour filling into a food processor; pulse until very crumbly. Increase speed blend until smooth and golden, about 3 minutes.
3. Pipe filling into remaining 6 blossoms using a pastry bag or a resealable plastic bag with the corner snipped off. Twist blossom ends carefully to seal in filling. Arrange on a plate; transfer to the freezer.
4. Mix whole wheat flour and egg substitute together in a bowl until batter is the consistency of pudding.
5. Spread bread crumbs in a shallow dish.
6. Dip a stuffed blossom in batter and roll in bread crumbs. Repeat with remaining blossoms.
7. Spray a large nonstick skillet with cooking spray; heat over medium-high heat. Cook blossoms until golden brown on both sides, about 5 minutes.