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Popcorn Tofu

With thanks to Salad Dodging Vegan for this recipe.

These little bite sized chunks of crispy Tofu make a healthy alternative to the usual array of sugary treats whilst watching a movie!

200g block of firm tub Tofu (ideally frozen then defrosted before use)
125 of Couscous
1 x tbsp of Tarragon
1 x tbsp of Nutritional Yeast
1 x tbsp of Cayenne Pepper
1 x tsp of Salt
2 x tsp of Black Pepper
1 x tbsp of Chia Seed Protein Powder
Water
Spray Oil

Serves 3.

Place the Couscous in a pan then cover with boiled water, leave to soak in, fluff with a fork then set to one side

Press the Tofu between two chopping boards to remove as much moisture as possible, then cut into cubes

Place the Couscous in a mixing bowl, then add the Herbs, Spices, and Seasoning and mix together

Meanwhile, set the oven to 180c and spritz a baking tray with oil

In a separate dish, add the Chia Protein Powder to 7-10 tablespoons of water and mix thoroughly – you want a thinly gloopy consistency so add a little more water if needed

Dip each piece of Tofu in the Chia Protein Powder mixture, then coat in Couscous

If needs be, shape and press the Couscous mixture around the Tofu, until evenly coated

Place onto non-stick or oiled baking tray then do the same with the rest

Once all the pieces are on the baking tray, spritz with a little more oil then bake for 20-25 minutes at 180 degrees C, or until golden and crispy

Serve with the dip of your choice

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