Thursday, November 3, 2016

Recipe Of The Week: Crunchy Tofu Popcorn Bites With Sweet Mustard Sauce

See tofu in a whole new way with these crispy, cornmeal-crusted tofu bites! Tofu is first steeped in a cheesy Sriracha-spiked marinade, then tossed in a mixture of cornmeal and panko breadcrumbs, and finally baked until crispy and golden brown. Served alongside a creamy, sweet mustard sauce, these popcorn bites are the perfect movie night snack.

CRUNCHY TOFU POPCORN BITES WITH SWEET MUSTARD SAUCE [VEGAN]

THIS RECIPE IS :

INGREDIENTS

FOR THE MARINADE:

  • 2 cups water
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons nutritional yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon parsley flakes
  • 1/2 teaspoon Sriracha
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper

FOR THE POPCORN TOFU:

  • 1 14-ounce package of extra firm tofu
  • 1/3 cup cornmeal
  • 1/4 almond milk
  • 1/2 cup panko bread crumbs
  • 2 tablespoons nutritional yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon paprika
  • A pinch of dried basil
  • A pinch of dried thyme
  • A pinch of parsley flakes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

FOR THE SWEET MUSTARD SAUCE:

  • 1/3 cup vegan mayonnaise
  • 1/4 cup mustard
  • 2 tablespoons agave nectar
  • 1/4 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • A pinch of salt

PREPARATION

TO MAKE THE MARINADE:

  1. In a medium-large bowl, whisk together all ingredients.

TO MAKE THE POPCORN TOFU:

  1. Press tofu to get as much liquid out as possible. Rip into bite sized chunks. Add to the bowl of marinade. Set aside and allow to marinate at least a few hours.
  2. Preheat the oven to 450°F.Remove tofu from marinade and place on a paper towel to allow to dry off a bit, then place in a medium bowl.
  3. In a small bowl, whisk cornmeal and almond milk together. Pour over tofu and toss until all pieces are evenly coated.
  4. In a large plastic bag, add panko breadcrumbs, nutritional yeast, and spices. Close the bag and shake a couple of times to mix. Pour in the tofu. Gently shake until all the pieces of tofu are coated with the breadcrumb mixture.
  5. Line a baking sheet with parchment paper and spread out the pieces of tofu onto the sheet. Place in oven and bake for about 30 minutes, until golden brown and crispy.

FOR THE DIPPING SAUCE:

  1. In a medium bowl whisk together all ingredients.
  2. Serve with popcorn tofu.

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AUTHOR & RECIPE DETAILS


photo
I’m Annessia Maillet, one half of vegan recipe and lifestyle blog, Cruelty Free Family. I live in Fredericton, New Brunswick, Canada, where I spend my days peacefully parenting my three kiddos and cooking up vegan grub. I'm Beth DeCarlo. I live in Orlando, Florida, where I co-own Valhalla Bakery, a vegan bakery where I literally get to work as a vegan dessert taste tester. Annessia and I created Cruelty Free Family to share our vegan recipes.