Baked Sundried Tomato Chickpea Tofu Bites

Delicious tofu bites with a summery feel from the sundried tomatoes, served with a creamy avocado dip.

Ingredients for baked sundried tomato chickpea tofu bites

  • 1 can chickpeas, drained
  • 200g/7oz extra-firm tofu, pressed
  • 1/4 cup sundried tomato, chopped
  • 1/2 onion, diced
  • 1 tbsp crushed garlic
  • 2 tbsp soy sauce
  • 1 tsp red miso paste
  • Juice of 1/2 a lime

Ingredients for creamy avocado dip

  • 1 large avocado
  • 3/4 cup raw cashews, soaked and drained
  • 1/4 cup nutritional yeast
  • 1 tsp salt
  • Juice of 1/2 a lime
  • Pepper to taste

Method

  1. Preheat oven to 200°C (390°F).
  2. Use a fork to crumble tofu. Add all ingredients into a food processor/blender and blend on high speed until mixture becomes creamy.
  3. Scoop the mixture onto a lined tray (tip – as the mixture is wet, use a cookie scoop to portion out each scoop onto the tray).
  4. Bake at 200°C (390°F) for 35-40 minutes.
  5. Prepare the creamy avocado dip by adding all avocado, soaked cashews, nutritional yeast, lime juice, salt and pepper into a food processor/blender and blend on high speed/pulse setting.
  6. Blend until smooth, and transfer into a container and refrigerate to chill before serving.
  7. Remove the sundried tomato chickpea tofu bites from oven after 35-40 minutes and allow to cool before serving with creamy avocado dip.
Sundried Tomato Chickpea Tofu Bites

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Guest Blogger Joanne Zheng

Hey, I'm Joanne. I'm a student dietitian from Sydney, Australia. Having previously studied food science and human nutrition, I am always interested in the culture, social aspects, development and nutritional science of food. See all recipes by Joanne

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