vegan crispy tofu

Sweet and Spicy Crispy Baked Firecracker Tofu Wings - an addictive vegan appetizer that will leave you wanting more. This is a super easy and delicious Asian-inspired tofu recipe that&#039;s perfect for Game Day, parties, movie night, or any occasion that calls for crowd-pleasing snacks.

Vegan Firecracker Tofu Wings

Tbsp Sriracha sauce

white vinegar

hot sauce

½ tsp garlic powder

cayenne powder

salt

½ sugar

water

cornstarch (or use potato starch

oz pack of extra firm tofu (pressed

breadcrumbs

paprika

tsp black pepper

garlic powder

Preheat the oven to 400℉

Make the firecracker sauce, add all the ingredients in a shallow cooking pan. Heat the sauce over medium heat, whisk well to incorporate cornstarch and sugar until well combined

Bring the mixture to a boil, sauce will thicken slightly so keep whisking.  Simmer for 1 minute then switch off the heat, let the sauce cool to a warm state so that it  thickens a bit more

In the meantime, slice your tofu if you haven’t already and dip strips in the sauce using tongs, the coating on all sides.

Make your breadcrumb coating, mix well and place in a shallow bowl

Dip tofu slices from the sauce into the breadcrumb mixture, coating all sides again. Place on a parchment-lined baking sheet. Repeat for all tofu strips

Bake at 400℉ for 20-25 minutes or until crisp

Serve these strips with the remaining firecracker sauce on the side, or add all the strips to the firecracker pan and toss well to coat, using tongs to turn each piece to coat and cook together, serving immediately.

Serve with vegan ranch and top with thinly sliced green onions or scallions

Our Crispy baked tofu is not only healthy, but delicious and perfect for when you fancy a crispy snack served with spicy sauce, or as a delicious lunch and appetizer. We love crispy baked tofu and cannot believe how easy it is to make and bake.

Crispy baked tofu

blocks of tofu (I used smoked tofu)

oat milk

panko

cayenne pepper

ginger

tsp, whole cumin

vinegar

chillies

olive oil

agave syrup

spring onion

lime juice

tomato sauce

Pre-heat a non-stick frying

Pre-heat a non-stick frying pan over medium heat and add 2 tbsp of oil. Add the spring onions and sliced chilli. Add the paprika, ginger and cumin. Sauté for 3-4 minutes.

Add the rest of

Add the rest of the sauce ingredients to a blender. Add the sautéed onion and chillies to the blender and blitz until you have a smooth sauce.

Set aside. Store any

Set aside. Store any leftover sauce for 2 weeks in an air-tight container.

The Sauce

Preheat the oven 180C

In one bowl, mix

In one bowl, mix the water, oat milk, garlic and paprika. Add salt and pepper to taste.

Place the panko in

Line a baking tray

Cut the tofu into

Cut the tofu into long strips. Place a strip in the liquid mixture, then in the panko bowl. Rotate the tofu around in the panko to cover it entirely. Please the panko covered tofu stick on the baking paper. Repeat with the remaining tofu sticks and ensure they don't overlap on the baking tray.

Bake for 20 minutes.

Bake for 20 minutes. Serve with dipping sauce.

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Vegan Firecracker Tofu Wings

Crispy baked tofu

Top 2 vegan crispy tofu recipes from across the web

The most viewed vegan crispy tofu recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Firecracker Tofu Wings

Crispy baked tofu

The most viewed vegan crispy tofu recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine