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
A baby watermelon works perfectly to press tofu!
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.
Serves 4-6
