THESE. ARE. THE. BEST. TOFU. STRIPS.
Perfect for any snack attack moment 😋. I was searching for a few new recipe ideas to snack in-between the outdoor days, since Spring has started and Summer is just around the corner. All the credits to TheVeganHarvest for this one. So simple to make, but so good! The Vegan Harvest suggested to serve with dill sauce and I’m positive it’s an excellent combination. But I had leftover thyme laying around and I mixed it with the mayo, works perfect as well. Enjoy!
– 200 g firm tofu, pressed
– (1/4 cup) crushed cornflakes / gluten-free bread crumbs
– (1/4 cup) nutritional yeast
– (1/4 cup + 2 tbsp) chickpea flour
– (1/4 cup) water
– 2 tbsps oil
– 1/2 tsp onion powder
– 1/2 tsp garlic powder
– 1/2 tsp salt
– splash of apple cider vinegar
extra needed: 2 shallow dishes, measuring cups&spoons, cutting board, sharp knife, mixing bowl, whisk, oven, baking tray, baking paper, brush
serves: 8-10 strips
Preheat the oven to 200℃/400℉.
Take a shallow dish and mix together the crushed cornflakes (or bread crumbs), nutritional yeast, onion powder, garlic powder & salt.
In a separate shallow dish, mix together the chickpea flour, water, and apple cider vinegar.
Take a baking tray, line with baking paper and brush lightly with oil.
Slice the tofu into strips. Dip into the flour mixture, followed by dipping into the cornflakes mixture. Make sure all sides are completely covered.
Bake for 20 minutes, flip, and bake for another 8-10 minutes until golden brown.
Serve with your favourite sauce, recipe for dille sauce right below.
Store in an airtight container into the fridge for 3-4 days. To serve again, simply reheat strips for about 10 minutes into the oven, 180℃/356℉.
Maple syrup dille sauce
– 1/4 cup mayo
– 1/4 tsp garlic powder
– 1/4 tsp mustard powder
– 3/4 tsp dill
– 3/4 tsp maple syrup
– salt, to taste
Mix all the ingredients in a bowl. Store into refrigerator until serving.
Categories: Snacks & Sweets