These crispy tofu dippers make a great post-workout meal or snack.
They go super well with a variety of sides like broccoli, rice, or potato wedges! I made a vegan “honey mustard” dipping sauce to go with them, but I also know they pair amazingly with plum sauce, ketchup and spicy mayo.
Ingredients (makes 2 servings):
1/2 block of tofu, sliced into triangles or whatever shape you like
1/2 cup breadcrumbs
1/4 cup nutritional yeast
1/2 cup almond milk or other non-dairy milk
1/4 cup flour (gluten free flour works too, but NOT coconut flour)
salt and pepper to taste
Press your tofu to get the moisture out and then slice it into the shapes you like. Get 3 bowls. In one bowl, add the breadcrumbs, nutritional yeast, salt and pepper. In the next bowl add the flour. In the last bowl add the almond milk. Dip each piece of tofu first in the flour until it is coated, then in the almond milk and finally in the breadcrumb mixture. Watch the video below to see a step by step of this. Place onto a parchment-lined baking tray and bake at 400F for 10 minutes, then flip and bake for another 8-10 minutes. You can spray them with a bit of oil if you like to get them extra crispy.
“Honey Mustard” Dipping Sauce Ingredients:
2 tbsp vegan mayo
1 1/2 tbsp dijon mustard
2 tsp maple syrup (or more for a sweeter sauce)
Whisk ingredients together until smooth.
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