Chrunchy dip ‘ems
270 kcal VE
Flavours: 2 tsp smoked paprika, 1/8 tsp garlic powder, ¼ tsp ground cumin, sprinkle chilli powder, S/P
Bulk: 200g firm tofu, 1 slice of wholemeal bread, some white flour, some soya milk
Great with: tomato or barbeque sauce
Lets cook: Blend the bread in a jug blender or food processor to create a fine crumb. In a bowl, mix the smoked paprika, garlic powder, cumin, a little S/P and a sprinkle of chilli powder to your desired tastes in with the bread crumb so everything is evenly distributed. Cut the tofu into finger-like strips and have a set up similar to A most british vegan fish ‘n’ chips (see for photos), with the flour, soya and bread crumbs in separate bowls. One at a time, coat the tofu in flour, then dip in the soya and roll in the breadcrumbs. Bake in the oven for 15 minutes, then turn over and cook for another 15 minutes. Serve with a dip and get dipping
Can anyone tell who’s on the cup?