breaded chickpea tofu fingers
20 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.
If using besan(gram) flour, add 2 extra tablespoons of flour.
- vegetable bouillon250 ml
- chickpea flour125 g
- salt1.25 g
- ground turmeric2.5 g
- chili pepper flakes8 g
- scallions2 stalks
- In a pot, add 250 ml (1 cups) of vegetable bouillon and bring to a rolling boil.
- Mix 125g (1 cup) of chickpea flour with 1.25 g (1/4 tsp) of salt, 2.5 g (1/2 tsp) of ground turmeric and 8 g (~3 tsp) of chili pepper flakes. Add 250 ml (1 cup) of vegetable bouillon(or water) and stir until the mixture is lump-free.
- Lower heat to medium, and pour in chickpea batter. Whisk continuously for 5-10 minutes until the mixture has thickened.
- Remove from heat, add 2 stalks of chopped scallions and mix well. Pour into a 8x8 baking dish lined with a baking mat. Smooth out top with the back of a wooden spoon.
- Let cool and set for 1 hour, then refrigerate for a little while longer before cutting. Cut into strips.
- fresh bread5 slices
- Take 5 slices of bread, and tear them into small bits using your fingers. It's easier to do that with a food processor, but not necessary.
- Preheat your oven at 150 °C (300 °F). Lay the crumbs down in a thin layer over a baking sheet, laying them out this way ensures even browning. Bake the bread bits for 5 minutes. After that time, shake them around the tray, and bake them for an additional 5 minutes. Keep an eye on me them to make sure they don't burn! Let cool.
- nutritional yeast15 g
- lemon juice50 ml
- Preheat oven to 220 °C (425 °F).
- Mix 150 g (1 cup) of dried breadcrumbs with 15 g (1/4 cup) of nutritional yeast. Spread out thinly onto a plate.
- Pour 45 ml (3 tbsp) of lemon juice in a separate plate.
- Take a slice of the chickpea tofu and dip into the lemon juice, making sure all sides are covered, then dip into the breadming mix. Make sure all sides are well coated.
- Place on baking sheet lined a baking mat, season with black pepper and salt. Spray lightly with olive oil.
- Bake for 15 minutes, flip, bake for another 15 minutes. Serve with dipping sauce of choice!