30 years ago before vegans existed*, I didn’t know Tofu could have so much texture and be a mouthful of taste you could actually chew. Fast forward to 2020 (the future) and the range of different tofu products is amazing. Using very firm tofu and my own Sweet Spanish paprika, the results turned out very flavourful.
My Favourite extra firm Tofu Ready for some flavour Slice into finger size narrow pieces Making a seasoning mix to coat our fingers. Starting with a heaped tablespoon of Sweet Spanish Paprika Half a tablespoon of crushed chillis. I like it quite hot A heaped tablespoon of Nutritional Yeast for Umami flavour and added texture A pinch of salt Half a teaspoon of black pepper A little bit of ground cumin A heaped tablespoon of Vital Wheat Gluten flour. Helps crispiness, plus additional protein Stir the seasoning mix Changing to a wooden spoon. All the ingredients are well mixed Add a handful of Tofu fingers at a time and stir until they are well coated Arrange on a baking tray. I’ve put mine on baking paper so they don’t stick Ready to go in the oven at 180 degrees / gas mark 6 for 35 minutes or until they look nice and crispy Ready to eat with your favourite dip Mid dip Close-up and crispy