Was in the mood for some panko! Didn't have tofu but what I DID have was a jar full of chickpea flour. Made a batch of spicy green scallion chickpea tofu and coated it with home made bread crumbs to make baked panko chickpea fingers!
This dish was inspired off of Vegan Richa's parmesan crusted avocado recipe I made it just last week! It reminded me how easy it is too make panko at home. Never thought of using lemon juice to make the panko 'stick' it was a first for me and it's something i'll definitely continue to do!
The lemon juice adds flavour to the crumbs. No need for eggs or flour. Simplicity at its best.
I had these with sambal oelek it's quite spicy but I think it works well with the dish. I've been pairing this condiment with a lot of my foods lately... i bet these would be good with a sweet mustard dip!
If you don't have any panko just make some yourself! All you need is some left-over bread! I had some i needed to use so i just tore the slices into smaller bits and then put it in my food processor to break it down. Once it was 'crumby' enough I lined a baking sheet with some parchment paper and put the crumbs down in a thin layer for even 'browning'. Preheat your oven at 300F and bake the bread bits for 5 minutes shake them around and then bake them for another 5 minutes.
Keep an eye on me them to make sure they don't burn! Let cool and store in an airtight container keeps for weeks at room temperature!