Tofu can sometimes be difficult to capture the right taste, but this recipe has no problem with it! These tofu slices are crispy, full of flavor, and a great way to take in your protein.
Crispy Tofu Bowl [Vegan]
Cooking Time
15
Ingredients
For the Crispy Tofu:
- 14 ounces extra firm tofu (drained and pressed)
- 2 cups vegetable stock
- 2 ounces vegan mayo
- 2 tablespoons sriracha
- 1/4 cup cornstarch
- 1 cup bread crumbs
For the Potato Mash:
- 5 medium sized potatoes, peeled and diced
- 2 tablespoons vegan butter
- 1/4 cup plant milk
Preparation
For the Tofu:
- Add the vegetable stock to a bowl and add the tofu so it’s completely submerged. Let it sit in the fridge for at least two hours to incorporate the flavors.
- In a small bowl mix the mayo and sriracha. You will also need two separate bowls for the cornstarch and bread crumbs for dipping.
- Take the tofu out of the fridge, drain and cut into 10 equal strips. Dip the tofu in the cornstarch, then the mayo mixture and lastly the bread crumbs.
- Add some oil to a pan, or use a non-stick skillet and bake the tofu strips for about 4 minutes on all sides.
For the Potato Mash:
- Place the potatoes in a large pot, cover with water and bring to a boil. Boil until soft (10 minutes), drain and return to the pot. Add the butter and milk and mash with a potato masher.
For the bowl:
- Serve with mushroom gravy and any veggies you like.
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Tofu
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