Scrumptious popcorn tofu bites - an easy high protein appetiser, plus those cornflakes get so crispy! Recipe by Liz of Vegan Diaries.
Serves 4 | Prep time: 25 mins | Cooking time: 10 mins
400g extra firm tofu
3 Tbsp soy sauce
Aquafaba from 400ml can chickpeas
1/2 cup cornstarch
Vegetable oil for frying
1/2 cup cornflakes
1/2 cup nutritional yeast
1 tsp paprika
1 tsp garlic powder
1 tsp granulated onion
1 tsp thyme
1 tsp salt
1/4 tsp cracked pepper
vegan sweet chilli mayo
Press the tofu for 10 mins. You can do this by wrapping it in a clean non-fluffy tea towel (or paper towel) and placing a heavy object on top.
Combine all crumb ingredients into a food processor and pulse a couple of times (only a few seconds) until the mix is combined and the corn flakes have broken (but you still want it a little chunky). Transfer to a bowl.
Cube the tofu into bite size pieces, transfer into a bowl. Add soy sauce and stir to coat. Leave to soak for a few mins.
Place aquafaba and cornstarch into wide shallow bowls.
Coat tofu pieces in aquafaba and cornstarch, then the crumb.
Heat vegetable oil in a deep pot or dutch oven to 165C/325F. Carefully place tofu bites in oil, stirring occasionally until they are golden.
Drain bites on paper towel before seasoning with salt to taste. Serve immediately with sweet chilli mayo!
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My name’s Liz! I’m a food blogger based in Melbourne, Australia. I went vegan in August 2019 and it sparked a love of exploratory cooking. I started sharing what I was eating on Instagram, and found an opportunity to make simple plant-based recipes that fit into a busy lifestyle.
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