Crispy on the outside with a kick of chili and spices, you might want to make double or triple the recipe as these crispy tofu croutons disappear fast! A simple and delicious vegan source of protein and vibrant addition to any salad or soup.
Ingredients
Tofu- Choose a firm sort. Silky tofu will not work for this recipe.
Onion powder
Garlic powder
Chili powder
Smoked paprika
Paprika
Dried parsley or herb of choice.
Good quality salt
Olive oil – or vegetable oil of choice
Tips
I recommend you make at least double the recipe, they disappear fast!
The basic recipe is so simple and it’s easy to experiment by swapping out or adding herbs and spices. Why not make these crispy tofu croutons using homemade taco seasoning or herb salt?
Drying the tofu thoroughly is the key to getting the spice mixture to coat and stick to the tofu properly. So don’t skip this step!
It’s also essential to spread out the tofu carefully on the baking tray to ensure that it gets crispy on each side.
The tofu will crisp up when it is removed from the oven and cooled slightly. The inside will remain slightly chewy and if you prefer a softer bite you can remove the tray from the oven a few minutes earlier.
Serving suggestions
These croutons are packed with plant-based protein and add a nutritious crunch to any soup or salad!
Store in an airtight container in the fridge for up to 5 days and reheat in the oven or fry gently with a little oil in a pan.
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Crispy Tofu Croutons
Crispy on the outside with a kick of chili and spices, you might want to make double or triple the recipe as these crispy tofu croutons disappear fast!
A simple and delicious vegan source of protein and a vibrant addition to any sallad or soup.
Ingredients
- Tofu- 1 packet of firm tofu 400g/14 Ounces
- Chili powder - 1 tsp
- Onion powder - 1 tsp
- Garlic powder - 1 tsp
- Smoked paprika - 1tsp
- Paprika - 1 tsp
- Parsley or dried herb of choice - 2 tbsp
- Good quality salt - 1 tsp
- Oil - olive oil or other vegetable oil - 2 tbsp
Instructions
- Preheat the oven to 200°C / 400°F.
- Chop the tofu into roughly 1 cm cubes and place them on a clean tea towel or kitchen paper. Gently pat each cube dry on each side, replacing damp kitchen paper with fresh when necessary.
- Measure herbs and spices and add to a large mixing bowl. Add the oil and stir the mixture to create a paste. Add the dried tofu cubes and toss them in the mixture until coated on all sides.
- Place the tofu on a large baking sheet, ensure that the cubes are spread out and not crowded.
Roast in the oven at 200°C/400°F for 15-20 minutes.
Serve warm or cold over soup or sallad or enjoy as a protein filled snack.
Notes
I recommend you make double the recipe!
The basic recipe is so simple and it's easy to experiment by swapping out or adding herbs and spices.
Drying the tofu thoroughly is the key to getting the spice mixture to coat and stick to the tofu properly. So don’t skip this step!
It's also essential to spread out the tofu carefully on the baking tray to ensure that it gets crispy on each side.
The tofu will crisp up when it is removed from the oven and has cooled slightly. The inside will remain slightly chewy and if you prefer a softer bite you can remove the tray from the oven a few minutes earlier.
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