By The Green Parent
28th January 2022
Tender tofu is coated with sweet chilli sauce then covered in crispy cornflakes, for a simple and delicious treat! Serve with skin-on potato wedges and tomato ketchup.
Serves 2
- 8 rounded tbsp cornflakes (ensure vegan, see Easy Tip)
- generous pinch of sea salt and black pepper
- 4 rounded tbsp sweet chilli sauce
- drizzle of sunflower oil
- 1 x 280g block of extra-firm tofu, drained and pressed (see Easy Tip)
The key to cooking perfect extra-firm tofu is to remove as much moisture as possible, by draining and pressing the block of tofu. You can purchase a tofu press to do this effectively, or simply wrap the tofu in kitchen paper or a clean, dry tea towel and place on a large plate. Place another plate on top of the block and add a couple of cookbooks or a heavy pan to weigh it down. Allow to stand for 1 hour, before slicing the tofu into the desired pieces.
- Preheat the oven to 190°C/375°F/gas mark 5.
- Spoon the cornflakes into a jug blender or food processor and blitz until a fine breadcrumb is created. Pour onto a plate and season with salt and plenty of pepper.
- In a bowl, stir together the sweet chilli sauce and sunflower oil.
- Slice the pressed tofu block horizontally into 3 slices, then cut each slice into 2cm fingers. Dip each finger of tofu into the sweet chilli mix, then roll it into the cornflake breadcrumbs. Place on a baking sheet and repeat with the remaining fingers of tofu.
- Bake in the oven for 25 minutes until crisp. Serve hot.
EASY TIP - Some brands of cornflakes contain vitamin D obtained from sheep’s wool, making the product unsuitable for vegans. Many supermarket own-brands do not fortify using this source of vitamin D, or try cornflake brands found in the free-from aisle of your local supermarket as many of these will be labelled as vegan. This recipe is easy to scale up if you’re having playmates over, just double or triple the ingredients. You may have to cook them in batches depending on how many baking sheets you have!
RESOURCES
READ Vegan Roasting Pan by Katy Beskow (Quadrille, £15)
This recipe can be found in Issue 104 of The Green Parent magazine, buy a copy here
