Crunchy Spice Baked Tofu Chips

Crunchy Spice Baked Tofu Chips

Happy weekend everyone! 🙂 I’m having a very lazy day today as yesterday was so busy! I spent the day coordinating food and drink for a charity event for 40-60 people! We made all of the food vegetarian with a few vegan bits and pieces and even managed to sneak in some raw goodness too! 😀 It pretty much all disappeared before the volunteers got to taste any so it was definitely well received! A massive well done to all the volunteers! 🙂 🙂 🙂

Today I want to share this fantastic recipe with you 🙂 I’ve been keeping it to myself for too long and it has been made so many many times! 🙂 I never really liked tofu when I was vegetarian – but since following a vegan diet I’ve realised that it’s so versatile and soaks up flavours perfectly… not to mention the protein hit it gives!

Why? Why do I always create everything in small quantities then realise it is so yummy that I have to keep munching it and then it’s gone so quickly! You might want to double this recipe as they are a bit addictive (I did manage to put three in the fridge the first time I made them 😛 🙂 )!

Gather

  • 200g firm tofu (drained and pressed)
  • 1 teaspoon paprika
  • 1 teaspoon dried mint
  • salt to taste (I used 1/4 teaspoon pink Himalayan)
  • 1/8 teaspoon black pepper
  • 1/2 teaspoon mustard seeds
  • 1/4 teaspoon mixed spice
  • 1/4 teaspoon garlic granules
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon tamari soy sauce

Prepare

  1. Ensure as much liquid as possible has been removed from the tofu, then cut the tofu into 12 fingers.
  2. Mix together the paprika, mint, salt, pepper, mustard, mixed spice and garlic.

    Stir in the vinegar and tamari.

  3. Coat the tofu with the marinade (by hand is easiest) and leave for as long as possible for the flavours to soak in (15 minutes – 4 hours).
  4. Arrange on a baking tray and bake at Gas Mark 6 ( 400f / 200c) for 20 minutes until light and crisp.
  5. Enjoy!

Serve & Store

  • Serve with your favourite leaves (I used peppery rocket)
  • Add a fresh mixed salad
  • Try with a grain such as millet, quinoa or rice.
  • Add a freshly made tomato sauce and top with fresh mint for a less spicy option.
  • Keeps in the fridge (cooked) for up to five days.

Crunchy Spice Baked Tofu Chips

  • Servings: 1-2
  • Difficulty: easy
  • Print

Gather

  • 200g firm tofu (drained and pressed)
  • 1 teaspoon paprika
  • 1 teaspoon dried mint
  • salt to taste (I used 1/4 teaspoon pink Himalayan)
  • 1/8 teaspoon black pepper
  • 1/2 teaspoon mustard seeds
  • 1/4 teaspoon mixed spice
  • 1/4 teaspoon garlic granules
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon tamari soya sauce

Prepare

  1. Ensure as much liquid as possible has been removed from the tofu, then cut the tofu into 12 fingers.
  2. Mix together the paprika, mint, salt, pepper, mustard, mixed spice and garlic. Stir in the vinegar and tamari.
  3. Coat the tofu with the marinade (fingers is easiest) and leave as long as possible for the flavours to soak in (15 minutes – 4 hours).
  4. Arrange on a baking tray and bake at Gas Mark 6 (400f / 200c) for 20 minutes until light and crisp.
  5. Enjoy!

Serve & Store

  • Serve with your favourite leaves (I used rocket)
  • Add a fresh mixed salad
  • Try with a grain such as millet, quinoa or rice.
  • Add a freshly made tomato sauce and top with fresh mint for a less spicy option.
  • Keeps in the fridge (cooked) for up to five days.

18 thoughts on “Crunchy Spice Baked Tofu Chips

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