Recipe and photo by Grimgrains, released under the Creative Commons BY-NC-SA-4.0 license.

Breaded Chickpea Tofu Fingers

Servings: 24

Preamble

This is a derivative work, adding only the nutrition data found at the end. The original page, if it is still available, contains illustrations and recipe notes not (yet?) mirrored here, so I recommend checking it out at least once, especially if you intend to make this recipe!

This page was generated from an LWL file generated from a YAML file generated from HTML. The source files and code for most of that process can be found at my grimgrains-yaml project page, with the rest being a function of my wiki engine.

This derivative work is likewise released under the Creative Commons BY-NC-SA-4.0 license.

Ingredients

• vegetable bouillon (360 ml)
• chickpea flour (85 g)
• salt (1.25 g)
• ground turmeric (2.5 g)
• chili pepper flakes (15 g)
• water (360 ml)
• scallions (2 stalks)
• fresh bread (5 slices)
• nutritional yeast (15 g)
• lemon juice (50 ml)

Directions

• In a pot, add 360 ml (1 1/2 cups) of vegetable bouillon and bring to a rolling boil.
• Mix 85 g (1 cup) of chickpea flour with 1.25 g (1/4 tsp) of salt, 2.5 g (1/2 tsp) of ground turmeric and 15 g (1 tbsp) of chili pepper flakes. Add 360 ml (1 1/2 cups) of water and stir until the mixture is lump-free.
• Lower heat to medium, and pour in chickpea batter. Whisk continuously for 5-10 minutes until the mixture has thickened.
• Remove from heat, add 2 stalks of chopped scallions and mix well. Pour into a 8x8 baking dish lined with a baking mat. Smooth out top with the back of a wooden spoon.
• Let cool and set for 1 hour, then refrigerate for a little while longer before cutting. Cut into 24 strips.
• Take 5 slices of bread, and tear them into small bits using your fingers. It's easier to do that with a food processor, but not necessary.
• Preheat your oven at 150 °C (300 °F). Lay the crumbs down in a thin layer over a baking sheet, laying them out this way ensures even browning. Bake the bread bits for 5 minutes. After that time, shake them around the tray, and bake them for an additional 5 minutes. Keep an eye on me them to make sure they don't burn! Let cool.
• Preheat oven to 220 °C (425 °F).
• Mix 150 g (1 cup) of dried breadcrumbs with 15 g (1/4 cup) of nutritional yeast. Spread out thinly onto a plate.
• Pour 45 ml (3 tbsp) of lemon juice in a separate plate.
• Take a slice of the chickpea tofu and dip into the lemon juice, making sure all sides are covered, then dip into the breadming mix. Make sure all sides are well coated.
• Place on baking sheet lined a baking mat, season with black pepper and salt. Spray lightly with olive oil.
• Bake for 15 minutes, flip, bake for another 15 minutes. Serve with dipping sauce of choice!

Nutrition Data (Per Serving)