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Baked tofu 'scampi' (v)

A baked vegan version of the deep-fried English pub classic.
Adapted from Bryanna's tofu scallops and Mel's tofu fish fingers.
Makes about 24 small 'scampi' pieces.

Original post (with pictures) here.

350g block of tofu
1 cup of water
3 tbsp soy sauce
1 tsp lemon juice
1 tbsp apple cider vinegar
1 sheet nori / seaweed, crushed or shredded
1 tsp brown sugar

1/2 cup plain flour
1/2 cup non-dairy milk (I used almond) curdled with 1 tsp vinegar
1 cup breadcrumbs

1. Ahead of time, press your tofu and cut the block into three strips. Cut each strip into 4 triangles, and then cut each triangle in half to give 24 pieces that approximate small curled prawns in shape.
2. In a large shallow dish, combine the water, soy sauce, lemon juice, 1 tbsp vinegar, crushed nori and brown sugar, and whisk to combine. Place the tofu pieces in the marinade and allow to sit in the refrigerator for at least 30 minutes but preferably longer.
3. When the tofu has marinated, preheat your oven to 200'C and line two baking trays with nonstick paper.
4. Place your plain flour, curdled non-dairy milk and breadcrumbs in three bowls. Dip each 'scallop' in the flour, then milk, then coat well in the breadcrumbs. Place on the baking tray.
5. Cook the scallops for 20 minutes, turning at the 10 minute mark, or until golden brown and crispy.