Crispy Tofu Strips & Curry Ketchup

Happy happy Sunday my friends. It has been way too long since my last blog post, my apologies! I have been cooking up some good stuff these past few weeks, but I have encountered a new problem. I've been eating the food before I manage to snap a pretty picture. Thankfully, this week I made some delicious crispy tofu strips & curry ketchup and I remembered to get a picture before they vanished.

I should mention, the crispy tofu strips taste much better than they look. I don't exactly know how to explain the taste but when you bite into them there is a buttery crunchy sensation that occurs and, to me, it is irresistable. Each time I make this recipe I plan to have leftovers, but the strips always dissapear in one day. The recipe is simple and requires minimal ingredients and time. Check it out below:

Crispy Tofu Strips & Curry Ketchup

Vegan / Vegetarian

Great for: Lunch or dinner

Serves: 2-4 depending on how many each person will devour. My block of tofu made 16 strips.

Time: 30 minutes

Ingredients for Tofu Nuggets

1/2 cup all purpose flour

1 teaspoon sea salt

1 teaspoon of adobo seasoning (optional)

6 tablespoons of water

2 3/4 cup unsweetened corn flakes (may also use breadcrumbs or qunioa to bread tofu)

14 ounces (1 package) of firm tofu

2 cups of vegetable oil or olive oil

Ingredients for Curry Ketchup

Juice from 1/2 lemon

2/3 cup tomato paste

2 tablespoons agave syrup (may also use honey if you're not keeping it vegan)

1-2 tablespoon curry powder

2 tablespoons of olive oil

Sea Salt and ground black pepper to taste

Directions for Tofu Nuggets

1. Stir the flour together with sea salt, pepper, adobo, and 6 tablespoons of water until a smooth batter is formed

2. Finely crumble the cornflakes (you may also coat your tofu with cooked quinoa or breadcrumbs)

3. Cut the tofu into thin strips (approx. 1/2 inch to 1/4 inch thick)

4. Heat oil in a saucepan (you will know oil is hot enough if you dip a wooden toothpick into the oil and small bubbles appear).

4. Dip the tofu strips into the batter and then coat with cornflake crumble, breadcrumbs, or cooked quinoa (chef's choice)

5. Place coated tofu strips into heated saucepan and fry for approximately 3 minutes on each side or until golden and crispy

6. Place fried strips on a papertowel lined plate to soak up excess oil

7. Enjoy the crunch!

Directions for Curry Ketchup

1. Mix all ingredients with 3 tablespoons of water

2. Serve with crispy tofu strips!

If you decide to give it a go with these crispy strips let me know what you think via facebook, instagram, email or comment below. Also, as always, do not hesistate to ask questions :)

Until next time,

Amanda

#vegan #vegetarian #meatfree #curryketchup #homemade #crunchy #irresistable #crispytofustrips