This fiery appetizer is everything you want in a filling vegan snack—crunch, spice, and a nutritional boost thanks to silky tofu and crispy chips made from beans. Another bonus? You can whip it together in 15 minutes using ingredients you probably already have in your pantry.
Yield: 4 to 5 servings
Active Time: 15 minutes
1 (12.3-ounce) box firm tofu
1 bag Beanfields Bean Chips, Spicy Queso
¾ cup tapioca flour
1 teaspoon sea salt
1 teaspoon garlic powder
¾ cup vegan mayonnaise
½ teaspoon ground pepper
Canola oil, for frying
Marinara sauce, for serving
Place tofu on a plate; top with another plate. Place something heavy on the second plate to help push the tofu down and release the extra water; let sit 15 minutes or up to 1 hour. Cut tofu into 1-inch by 1-inch cubes and pat dry with paper towels.
Slice a small hole on top of the chips bag to release air. Using your hands, crush the bag, then lay it flat on the counter. Glide a rolling pin back and forth to finely crush chips.
Make a dredging station. Whisk tapioca flour, salt, and garlic powder in a medium bowl. In a second medium bowl, whisk mayo with 2 tablespoons water (the consistency should be like pancake batter). Add the crushed chips to a third medium bowl.
Dip 1 tofu stick into the flour mixture; shake off excess. Place into the mayo mixture; turn to coat. Let extra mayo drip off the tofu piece before dipping into crushed chips. Gently press down to ensure chips adhere to the tofu; repeat with remaining tofu sticks.
Fill a large skillet halfway with oil and heat over medium-high. When hot, add 4 to 5 tofu sticks at a time (don’t crowd the pan). Fry for 30 seconds on each side, or until golden. Transfer to a towel-lined plate while you finish frying the remaining tofu sticks. Serve with warm marinara sauce on the side.
Recipe credit: Angela Gaines
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