Tuesday, 19 May 2015

Popcorn Tofu

Coated in couscous and baked in the oven, these crispy little bites are rather moreish!

Ingredients (for 200g block of tofu, increase ingredients accordingly for a larger blocks)

  • 200g block of firm tub tofu (ideally frozen then defrosted before use)
  • 125 of couscous 
  • 1 tablespoon of tarragon
  • 1 tablespoon of nutritional yeast
  • 1 tablespoon of cayenne pepper
  • 1 teaspoon of salt
  • 2 teaspoons of black pepper
  • 1 tablespoon of chia seed powder or other egg replacer such as ground flax
  • Water
  • Spray oil 
Recipe
  1. Place the couscous in a pan then cover with boiled water, leave to soak in, fluff with a fork then set to one side 
  2. Press the tofu between two chopping boards to remove as much moisture as possible, then cut into cubes
  3. Place the couscous in a mixing bowl, then add the herbs, spices, and seasonings and mix together 
  4. Meanwhile, set the oven to 180c and spritz a baking tray with oil  
  5. In a separate dish, add the chia powder/egg replacer to 7-10 tablespoons of water and mix thoroughly - you want a thinly gloopy consistency so add a little more water if needed
  6. Dip each piece of tofu in the egg replacer, then coat in couscous
  7. If needs be, shape and press the couscous mixture around the tofu, until evenly coated
  8. Place onto non-stick or oiled baking tray then do the same with the rest
  9. Once all the pieces are on the baking tray, spritz with a little more oil then bake for 20-25 minutes at 180 degrees C, or until golden and crispy
  10. Serve with the dip of your choice - my choice was buffalo sauce