Popcorn Tofu

I used to love breaded chicken when I ate meat.  Since going vegan, I knew I had to try and find a way to replicate that crispy coating.  This is totally not the healthiest meal, but it does have Protein and B vitamins, and is a lot better for you than chicken!

The sun was going down quick. Dinner was a little late. So, lighting stunk.  Next time I make them, I plan on taking better (and more) photos!

I made these with Butternut Squash Tater Tots & Dipping Sauce.  Seriously, these are amazing!  If you want the recipe for them click HERE.



1 package, extra firm organic tofu
1/3 cup all purpose flour
1/4 cup cornmeal
3/4 cup water
2 tablespoons nutritional yeast
1 tablespoon grain mustard
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
A few good shakes of Frank’s Red Hot (optional)
Coconut oil (or oil of choice) for frying


Drain and press tofu for 30 minutes.
Place the tofu in an airtight container and freeze for a few hours or overnight.
Thaw tofu completely, and press again to remove as much liquid as possible.
Tear the tofu into bite-sized chunks.
Combine all batter ingredients in a bowl, whisk to incorporate.
The batter will be very thick.
Toss the tofu into the batter, stirring gently to completely coat.

Preheat oven to 400. Heat coconut oil in a skillet and fry tofu in batches until the batter is set and crisp, tofu will still be soft inside. Transfer tofu to the oven and bake for 15-20 minutes. Remove from the oven and briefly fry once again to crisp up the coating again. Drain on paper towels.



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