Who needs popcorn shrimp or popcorn chicken? This popcorn tofu is so delicious it instantly became a new family favorite! It’s hard to understand why anyone would need to eat any other kind, especially since this is not only amazingly yummy, but also cruelty-free! It just shows how vegans can eat better, healthier versions of just about everything non-vegans eat!
- 1 14 oz package extra firm tofu, drained
- 3 T safflower oil
- 4 T ener-G egg replacer
- 1/2 cup + 4 T water
- 2 t vegan stock powder, such as vegebase
- 2 T soy sauce
- 1 cup flour
- 1/2 cup cornmeal
- 1/2 cup nutritional yeast
- 1 t dried thyme
- 2 t onion powder
- 2 t salt
- 1/2 t pepper
- 1 t dried oregano
- 2 T agave
- 2 T dijon mustard
- 1 t chopped fresh mint
Cut tofu in half widthwise and then into 12 cubes, so you have 24 cubes total.
Combine the egg replacer, water, vegebase and soy sauce in a bowl.
Combine the flour, cornmeal, yeast, thyme, onion powder, salt, pepper, and oregano in another bowl.
Dip the tofu cubes one at a time into the “egg” mixture and then into the flour mixture, and repeat so each piece is dipped into both twice.
Heat 2 T of the oil in a large frying pan over medium high heat and when hot, add the tofu. Cook about 4 minutes per side, until golden. You may need to add the remaining T of oil when you flip the tofu.
Drain on paper towel and let cool at least 10 minutes before serving.
For the sauce, combine the agave, mustard and mint.