Tofu popcorn


  • 500 g plain firm tofu
  • 150 g cornflakes
  • 85 g of plain potato chips
  • 130 g white wheat flour (t65)
  • 1 teaspoon(s) of salt
  • 1 tablespoon(s) of Provencal herbs
  • 1 teaspoon(s) of paprika
  • 1 teaspoon(s) garlic powder
  • 1 teaspoon(s) onion powder
  • 20 cl of vegetable milk
  • vegetable oil

For frying


  1. Remove the tofu from its packaging and pat dry to absorb excess water. Crumble it into bite-sized pieces.

  2. Mix the cornflakes and chips to form coarse crumbs.

  3. Whisk together the flour and herbs in a mixing bowl. Gradually add the vegetable milk. Mix with the tofu so that it is well coated.

  4. Roll the pieces of tofu thus coated in breadcrumbs and place them on a flat plate.

  5. Heat the oil in a saucepan to around 180-190°C. Fry the pieces of tofu without touching each other and remove them using a slotted spoon. Place them on a baking tray covered with baking paper to absorb excess oil.

  6. Serve with bang-bang sauce, spicy mayonnaise (sriracha, gochujang, etc.), barbecue or maple-mustard sauce.

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