I’m a long-time tofu lover and when it comes to cooking it, I’ve tried it all. Baking, frying, grilling, shredding, slicing, crumbling . . . the list goes on. So, believe me when I say this is one of the best.
Baked popcorn tofu is so moreish. It can be served with vegan mayo, enjoyed in tacos, added to curry, or tossed into a stir-fry. You simply can’t go wrong.
INGREDIENTS
METHOD
1 Preheat oven to 200°C fan-bake.
2 In a medium-sized bowl, mix together all crumb ingredients and season with salt and pepper.
3 Put oat milk into a small bowl. Dip tofu cubes into oat milk, then roll in the crumb to coat.
4 Place crumbed tofu on an oven tray and drizzle with olive oil.
5 Bake for 20 minutes, or until crispy and golden.
6 Serve with vegan mayo.
TIP
Squeezing the liquid out of the tofu prior to cooking will help it absorb the oat milk and crumb, making for crunchier popcorn bites.
Eden Vegan Tess Eden
A friendly entry point to plant-based cooking, with veganised Kiwi classics, budget-friendly recipes and meals to whip up in a minute from what's in the pantry.
This was originally called Crunchy Cauli. But one day, after Otis had written up the blackboard menu, a customer must have leaned up against it and smudged the ‘CR’ — so now it looked like ‘RA’. Nek minnit, a customer asked us what Raunchy Cauli was. And the name stuck.
A tasty dish to make with the kids from Jamie Oliver’s first children’s book ‘Billy and the Giant Adventure’
If you thought that risotto was about slaving over a hot stove, drizzling stock into a pan over the course of an hour, think again. This risotto is quick, easy and satisfying. Plus you can fry whatever vegetable is in season to put on the top. Making risotto just became an easy choice.
Everyone loves tacos, but they aren’t the most natural weight-loss food. By pairing white fish with a juicy mango salsa, this recipe gives us the best of both worlds – it’s filling and tastes superb!
These muffins are edible poetry. The earthy elegance of matcha meets the sweet tang of raspberries and the creamy allure of white chocolate in a muffin that’s as sophisticated as a first date at a five-star teahouse.
Here we’re jazzing up a handy grain packet, meaning you get big flavour, fast.
Growing up in Germany, Verena remembers two camps when it came to potato salad: camp mayo and camp oil/broth.
What better way to welcome the weekend than with the smell and sound of frying herb-loaded ijeh?
These festive pavlovas are dipped in white chocolate and topped with toasted hazelnuts, cream and berry sauce to make an impressive dessert.