My father-in-law has been requesting Southern style tofu for about a year now so I finally decided to try making some and it’s crazy delicious and addictive y’all! I mixed my own Cajun spice blend and made vegan buttermilk which added heaps of flavor. Sharing these with my father-in-law was honestly a serious effort cause I wanted to demolish the whole tray by myself. Also this popcorn tofu is baked rather than fried so if you’re looking for a lighter spin on comfort food, this recipe is for you. Happy Monday!
Ingredients:
- 1 block (16 oz) super firm tofu, torn to bite-sized chunks
- 1 cup plant milk
- 1 tbsp apple cider vinegar
- 1½ cups panko breadcrumbs
- ½ cup corn starch
- 1½ tbsp smoked paprika
- 1 tbsp onion powder
- 1 tbsp garlic powder
- ½ tbsp cayenne
- ½ tbsp dried oregano
- 1 tsp dried thyme
- ½ tbsp sea salt
- Few pumps oil spray to cook
Method:
Preheat oven to 430°F and line a sheet pan with parchment paper.
In a large bowl mix together the plant milk and vinegar. Let sit 5 mins to curdle and turn into « buttermilk ».
In a separate bowl combine together the breadcrumbs, cornstarch and all the seasonings and mix.
Once the buttermilk is ready add the tofu chunks and stir to coat.
Taking one tofu chunk at a time shake off excess buttermilk then roll into the breadcrumbs mix until fully coated then transfer to the sheet pan.
Spray the coated tofu with oil and bake for 15 mins, flip and bake another 15 mins, or until golden and crispy. Enjoy!
All credit to the right owner Noha
Noha via instagram (leeksnbeets). If you like this recipe go check her on instagram for more amazing recipes, she needs our support to keep making new recipes. Make sure you share the recipe with your friends as well.
