breaded chickpea tofu fingers

24 servings — 90 minutes

Was in the mood for some baked veggie fingers, didn't have tofu, but what we did have was a jar full of chickpea flour. We prepared a batch of spicy, green scallion 'chickpea tofu' and coated it with breadcrumbs.

The lemon juice adds flavor to the crumbs, no need for eggs or flour.

We served these with sambal oelek, it's spicy but works well with the dish. We've been pairing this condiment with a lot of foods lately, we are sure these would also be good with a sweet mustard dip

Left-over breading will keep for weeks if stored in an airtight container.

chickpea tofu

vegetable bouillon360 ml
chickpea flour85 g
salt1.25 g
ground turmeric2.5 g
chili pepper flakes15 g
water360 ml
scallions2 stalks


fresh bread5 slices

breading mix

nutritional yeast15 g
lemon juice50 ml