3 Easy & Healthy Vegan Snack Recipes | Made from Tofu

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: all-purpose flour

Arrowroot powder is a healthier thickener, while all-purpose flour is more economical.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is a healthier fat, while vegetable oil is often less expensive.

Preheat the oven to 200°C (392°F).

Pat the extra firm tofu dry and cut it into chunks.

Lay the tofu on kitchen roll or a tea towel to dry.

Create a dry rub with cornflour, nutritional yeast, smoked paprika, turmeric, mustard powder, breadcrumbs, salt, and pepper.

Coat the tofu chunks in olive oil and then mix in the dry rub.

Lay the coated tofu on a baking tray, leaving space between each piece.

Drizzle a little olive oil over the top for extra crispiness (optional).

Bake for 15 to 20 minutes, turning halfway through for even crispiness.

For the whole meal tofu crackers, shred the tofu with a fork or crumble it by hand.

Add whole meal flour, cornflour, baking powder, ground flax seeds, olive oil, maple syrup, ground coriander, sesame seeds, salt, and pepper to the shredded tofu.

Mix until mostly combined, then add water to bring the mixture together.

Roll out the dough between two pieces of baking paper to about 4 mm thick.

Cut into cracker shapes using a pizza cutter or knife.

Brush with olive oil for extra crispiness and transfer to a baking tray.

Bake for 15 to 20 minutes, checking at 10 minutes for doneness, until golden.

Let cool on a baking rack to achieve crispiness.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens