This is one of my favourite ways to prepare tofu - it’s so quick, easy, and delicious, and great for kids (and big kids who don't like to spend a lot of time in the kitchen!).
I usually serve my popcorn tofu with loads of fresh lemon juice and a pinch of salt, a side of good quality barbecue or tomato sauce (I love the Ozganics brand), and some baked potato wedges, but you can also cut the tofu into slabs and use it as a tofu ‘schnitzel’ in bread rolls or sandwiches.
I find this recipe works best with a firm (but not extra-firm) tofu - look for around 10g protein per 100g for the best result. I have played around with dipping the tofu in a flax and almond milk 'egg' mixture before dipping in the polenta mixture, but I don't think you need to bother - the mixture sticks just fine to the tofu without it. I have also trialled pressing the tofu to remove excess moisture (which gives a chewier texture), but I think that's unnecessary too.
- 1 block firm tofu, cut into 1 inch cubes
- 1/2 cup polenta (fine cornmeal)
- 1/4 cup nutritional yeast flakes
- 1 tsp sweet paprika
- 1 tsp garlic powder/granules
- Optional: pinch of salt
- Pre-heat your oven to 200 degrees Celsius (fan-forced) (400 degrees Fahrenheit) and line a baking tray with baking paper
- In a large mixing bowl, combine the polenta, nutritional yeast, paprika and garlic with a wooden spoon or whisk until well combined
- Place the tofu cubes in the mixing bowl and use your hands to coat them in the polenta mixture
- Use a slotted spoon or spatula to transfer the polenta-coated tofu to the baking tray, and bake for 30 minutes, or until golden brown
- Enjoy while piping hot, straight from the oven
NB/ Store any leftovers in the fridge in airtight container for up to 3 days.