I’m a long-time tofu lover and when it comes to cooking it, I’ve tried it all. Baking, frying, grilling, shredding, slicing, crumbling . . . the list goes on. So, believe me when I say this is one of the best.
Baked popcorn tofu is so moreish. It can be served with vegan mayo, enjoyed in tacos, added to curry, or tossed into a stir-fry. You simply can’t go wrong.
Serves: 2-4
Time: 25 mins
Ingredients
- ½ cup oat milk
- 300g firm tofu, cut into 3cm cubes
- 1 tbsp olive oil
- vegan mayonnaise to serve
Crumb
- ¾ cup wholemeal breadcrumbs
- ¼ cup cornstarch
- 2 tbsp nutritional yeast
- 2 tsp paprika
Method
- Preheat oven to 200°C fan-bake.
- In a medium-sized bowl, mix together all crumb ingredients and season with salt and pepper.
- Put oat milk into a small bowl. Dip tofu cubes into oat milk, then roll in the crumb to coat.
- Place crumbed tofu on an oven tray and drizzle with olive oil.
- Bake for 20 minutes, or until crispy and golden.
- Serve with vegan mayo.
TIP: Squeezing the liquid out of the tofu prior to cooking will help it absorb the oat milk and crumb, making for crunchier popcorn bites.
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