- Preparation Time 15 Minutes
- Baking Time 15-20 Minutes
- Makes 8 fingers or 16 large nuggets
Vegan, Gluten-free, and Dairy-free
I feel that I have learned so much about tofu and how versatile and delicious it can be in the last two years. This recipe came out of my love of lemon and thyme combinations. These are great with a salad, chips, or even in a wrap.
You can have them as fingers or nugget shaped, whatever you fancy.
Why the need to press the tofu
When you purchase firm or extra firm tofu it comes in a container with liquid in. Once that is drained off, you still need to squish out more water from the tofu. To do this it literally needs to be pressed. This enables the tofu in a couple of ways, such as helping it to absorb more of any marinades being used and helping it crisp up better when frying it.
If you are not lucky enough to have a tofu press, I had one for Christmas then it is still easy to do. All you need is some kitchen paper and some heavy items.
If you are using the tofu press then follow the instructions, if not place a few sheets of kitchen paper under the tofu and a few on top, placing it on a board or plate. Then rest a few heavy books or a heavy pan filled with a few tins or bags of flour on top. Leave this for an hour for the best result. Once this is done your tofu is ready to be used.
I must admit though I have recently been freezing the tofu in blocks or fingers as I find it gives it a better texture. It is not necessary but worth a try sometimes.
- 300g of extra firm tofu pressed
- Zest and juice of 2 1/2 large lemons
- 35g Vegan parmesan or nutritional yeast
- A small sprig of fresh thyme finely chopped
- 3 tbsps of cornflour
- 65g of dried breadcrumbs (vegan or gluten-free as needed)
- 200 ml of dairy-free milk
- Preheat the oven to 200C if you intend to cook them there and then, if not you will need an airtight container ready to store them in.
- In a bowl add your breadcrumbs, parmesan or nutritional yeast, chopped thyme and zest of 1 1/2 lemons and mix together.
- In another bowl mix together the milk and the juice of half a lemon set aside and let it curdle, (vegan buttermilk)
- On a board slice, your tofu through the centre so you have 2 blocks. Then divide each block into 4 slices vertically, giving you 8 fingers or into 16 squares. Zest and juice the last lemon and pour over the fingers, turning them over so each finger has some juice and zest on.
- Place the cornflour into a dish and season with salt and pepper. Press each finger into the cornflour covering all sides, this will help the coating to stick to the tofu.
6. Take each piece of tofu and dip into the buttermilk, then press firmly into the breadcrumb mixture, making sure you press down on all sides so that it is completely covered. Do this until all the pieces are covered in this lovely coating.
7. Take each piece of tofu and dip into the buttermilk, then press firmly into the breadcrumb mixture, making sure you press down on all sides so that it is completely covered. Do this until all the pieces are covered in this lovely coating.
8. To bake them spray each piece on all sides with spray oil, then place on a baking sheet and bake for 15- 20 minutes, turning them over halfway through cooking until they are golden and crispy.
9. If you are not cooking them there and then, place in an airtight container and store in the fridge for up to 5 days. You could also freeze these for up to 3 months.
Other delicious tofu recipe links below
If you make this, don’t forget to tag me on twitter as @veganalchemist1 or my Facebook page https://www.facebook.com/thegfveganalchemist I love seeing your versions of the recipes. I would love to hear your comments too.