3 Easy amp Healthy Vegan Snack Recipes Made from Tofu

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These snacks are all made from tofu and are so delicious you won't be able to stop eating them! Not only are they quick and easy to prepare they're high protein from the tofu. Recipes can be found below 💚 • Tofu Snack Recipes • Tofu Crackers • 100g extra firm tofu • 120g wholemeal flour • 30g cornflour • 20g ground flax • 40 ml olive oil • 5ml maple syrup • 10g baking powder • 10g sesame seeds • 10g ground coriander • 45 ml water • Preheat the oven to 200C. • Crumble the tofu using a fork or your fingers until it’s a fine crumble. • Combine the tofu with all the other ingredients to form a dough. • If it’s a little dry add some water or olive oil until it comes together. • Roll out the dough using a rolling pin between 2 pieces of parchment paper until 2-4mm thin. • Remove the top piece of parchment paper and using a pizza cutter or a knife cut the dough into cracker sized pieces. • Slide the bottom parchment paper with the dough on top onto a baking tray. • Brush the crackers with a little olive oil. • Bake for 15-20 minutes. Start checking at 10 minutes as oven temperatures can vary. • You want them to be a light golden brown colour. You may need to re-arrange them while cooking if the outside crackers are cooking quicker than the inside ones. • Place them onto a cooling rack to cool. • Serve with your favourite dips. • Cheesy tofu chips • 1 280g block extra firm tofu • 1 tbsp olive oil • 20g cup cornflour • 10g nutrional yeast • 1/2 teaspoon sea salt • 1/2 teaspoon smoked paprika • 1/4 teaspoon turmeric • 1/2 tsp english mustard powder • 20g panko breadcrumbs • Preheat the oven to 200C. • Pat the tofu dry. Cut into chips. Roughly 1cm wide. Coat in olive oil. • Mix all the dry ingredients together in a bowl with salt and pepper. • Add the chips and coat in the dry mixture. • Place chips onto a baking tray lined with parchment paper. • Bake for 15-20 minutes or until golden brown and crispy. • Turn them half way through cooking. • Serve with roast red pepper ketchup. • Roast red pepper ketchup • 1 red pepper • 100g chopped tomatoes • 1 medjool dates • 1 tsp red wine vinegar • ¼ tsp garlic powder • ¼ tsp smoked paprika • Roast the red pepper in the oven at 220C for 20-25 minutes or until slightly charred. You could use the grill to cook it quicker. • In a blender add the roast pepper plus all the other ingredients and blend until smooth. • Season with salt and pepper. • • Shredded Asian inspired tofu salad • 1 280g block extra firm tofu • 1 tbsp toasted sesame oil • 1 tsp toasted sesame seeds • 2 tbsp soy sauce • ½ a cucumber • 2 medium carrots • 1 small bunch of coriander (cilantro) • 4 spring onions (scallions) • ½ inch fresh ginger • 1 Lime • Grate the tofu on a box grater. • Heat up a frying pan on medium heat. Add the sesame oil followed by the tofu. • Fry the tofu for 3-5 minutes or until golden brown all over. • Add the sesame seeds followed by the soy sauce and remove from the heat to cool. • Finely dice the cucumber, grate the carrot, finely chop the coriander and spring onions. • In a bowl combine all the prepared vegetables and the tofu. • Add the zest of one lime plus the juice. Grate the ginger using a zester and add to the bowl. • Mix all the ingredients together, taste and adjust seasoning then serve with more toasted sesame seeds on top. • • 0:00 Intro • 0:20 Cheesy tofu chips recipe • 2:22 Red pepper ketchup recipe • 3:23 Cheesy tofu chips taste test • 3:59 Tofu crackers recipe • 5:58 Tofu crackers taste test • 6:53 Shredded tofu salad recipe • 8:54 Shredded tofu salad taste test • 9:46 Outro • • My name is George and I've been a chef for 7 years. I've transitioned to a plant based diet so I'm sharing my journey of cooking delicious whole foods! Follow along for recipes, cooking tips and all things plant based.

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