This recipe is from a book I bought recently called ‘Vegan Finger Foods’ by Celine Steen and Tamasin Noyes. Useful book for finger foods etc. This is the first recipe I’ve made from it, and I really liked them 0 tasty, and relatively healthy given they are oven baked. Great to eat with a substantial salad as a simple meal.
2 tablespoons hot or chilli sauce
2 tablespoons tamari
2 teaspoons Dijon mustard
2 teaspoons onion powder, divided
1 teaspoon garlic powder, divided
1/2 teaspoon black pepper
425g extra-firm tofu, drained and presses, cut into 2cm cubes
Nonstick cooking spray (I use a can of rice bran oil)
3 tablespoons unsweetened plain vegan milk (e.g. Bonsoy)
1/2 cup arrowroot powder, more if needed
1 cup breadcrumbs, or rice crumbs
Combine hot sauce, tamari, mustard, and half the onion & garlic powder, and pepper in a medium bowl. Stir together. Mix in the tofu and refrigerate for at least 1 hour (but up to 12).
Preheat the oven to 200 degrees Celsius. Spray a baking sheet with cooking spray. Remove cubes from the marinade, and add the milk to the remaining marinade – mix. Put the arrowroot powder on a plate. Combine the crumbs, remaining onion and garlic powder, and salt and pepper – tip onto a plate.
Dip cubes into marinade, then arrowroot, then marinade again, then the crumb mixture. They should be generously coated. Place onto the baking sheet, and bake for about 25 minutes. Turn over, then bake for another 10-15 minutes until golden. Serve hot or cold.