Step 1

Squeeze any excess water out of the tofu, if you use extra firm tofu there may only be a tiny bit. Use a tofu press or wrap in kitchen towel, place on a chopping board and place heavy books on top for 20 mins.

Step 2

Cut into 1 inch slices then tear into bite sized pieces with your hands. It will make about 30 pieces.

Step 3

Get three bowls out. In one place the breadcrumbs, cajun spice, smoked paprika, garlic, nutritional yeast, salt and pepper. Mix until combined.

Step 4

In the next bowl place the almond milk and in the third bowl place the flour.

Step 5

Using one hand place the tofu into the flour and then into the milk. Make sure they are fully coated at each step. Then drop into the breadcrumb mix.

Step 6

With the other hand toss the tofu in the breadcrumb mix until fully coated. Then place on a plate ready to fry. Continue until all the popcorn pieces are coated.

Step 7

[To bake - place on a lined baking sheet, spray with some oil and cook at 200C/400F for about 20 minutes. Flip halfway.]

Step 8

Heat 2 cups of vegetable oil in a saucepan on medium heat. Depending on the size of the pan you use, you may need less or more. It should be deep enough that the tofu will float and not touch the bottom.

Step 9

Whilst it heats up, make the dip. Mix all the ingredients together in a bowl and place to the side. Taste and season with salt and pepper.

Step 10

To check the oil is hot, place the handle of a wooden spoon in. If bubbles appear around it then it's hot enough.

Step 11

Place 3-4 popcorn tofu pieces into the oil. Don't overcrowd the pan, the oil will cool down. Use a fork or spoon to carefully place them in.

Step 12

Fry for a minute or two until golden brown. Place cooked pieces on a baking tray with some kitchen towel to soak up excess oil. Keep on a low heat in the oven to keep warm.

Step 13

Repeat until all the pieces are cooked. Sprinkle with some extra cajun spice and salt and pepper and serve!