breaded veggie fingers

24 servings — 90 minutes

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



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

I had these with sambal oelek, it's spicy but works well with the dish. I've been pairing this condiment with a lot of my foods lately, I'm 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 bouillon 360 ml
chickpea flour 110 g
salt 1.25 g
ground turmeric 2.5 g
chili pepper flakes 15 g
water 360 ml
scallions 2 stalks

breading

fresh bread 5 slices

breading mix

nutritional yeast 10 g
lemon juice 50 ml