16 oz high protein super firm tofu, drained
1 tbsp tapioca flour
1/2 cup flour of choice (I used brown rice flour)
3/4 cup water or plain plant based milk
1/2 tsp salt
1 tsp garlic powder
1 tsp paprika
1 cup @caulicrunch cauliflower bread crumbs
3/4 cup red hot sauce
1 tbsp melted vegan butter (optional)
To Serve 🥗
1 head romaine lettuce, chopped
2 carrots, shredded
1 English cucumber, sliced
1 cup red cabbage, thinly sliced
1 avocado, sliced
1/2 cup vegan ranch dressing
Preheat oven to 400 degrees. Use your hands to break the block of tofu into 1” – 1.5” chunks and place in a large mixing bowl. Use a spoon to sprinkle the tapioca flour over the tofu. Shake to toss and coat. In a separate bowl, combine the water, flour, salt, garlic, and paprika. Use a fork to stir and combine. Pour over tofu chunks and gently fold to coat. Use the fork to transfer a few pieces of tofu at a time to a small bowl filled with the bread crumbs. Use a clean dry spoon to coat each piece and transfer to a parchment lined baking sheet. Repeat for all pieces. Bake for 25 minutes until golden and crisp. Rinse the bowl, dry, and set aside.
While tofu is baking, prep ingredients for salad and place in four serving bowls. Remove tofu from oven and transfer to the mixing bowl. Add the red hot sauce and optional vegan butter to a dish or saucepan and heat using your desired method. Pour over tofu and toss to coat. Transfer to the salad, top with vegan ranch and enjoy!
Crunchy, chewy and delicious, have them as a snack or as an appetizer.
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