Harlem-Fried Tofu Bucket with Chipotle Hot Sauce
Recipe type: Main
Cuisine: Mexican
  • 4 Potatoes, Large
  • 350g Firm Tofu
  • I teaspoon Massel Chicken Stock
  • 1 tablespoon Parsley, chopped
  • Salt & Pepper
  • 1.5 cups Non Dairy Milk
  • 2 cups Plain Flour
  • ½ teaspoon Cayenne Pepper
  • 3 teaspoons Garlic Powder
  • 1 tablespoon Onion Powder
  • 1 teaspoon Sweet Paprika
  • 2 teaspoons Salt
  • ½ teaspoon Black Pepper, ground
  1. Peel and boil the potatoes until a knife goes into them. Remove from the water and drain in a colander. Let cool in the colander.
  2. You will need three bowls. In a large bowl break up the tofu with your hands, be rough and even crumble it until it resembles breadcrumbs. Add the chicken stock powder and mix well.
  3. When the potatoes are cool add them and the parsley and mash well. Season well with salt and pepper to taste.
  4. In another bowl pour your non-dairy milk in.
  5. In the next bowl combine the flour, cayenne, garlic powder, onion powder, sweet paprika, salt and pepper. If you want to make your coating extra hot add a teaspoon of chilli powder.
  6. Now shape the tofu mixture into rough ‘pieces’ and one by one dip and roll them in the milk then into the flour mixture. I did each piece three times to give a really great thick coating.
  7. When all the pieces are coated, then you can deep fry for 3-4 minutes at 180c or pan-fry. If you do pan fry I would advise you put them in a hot pan with some oil and when browned on both sides, remove from the pan and finish them in the oven to make sure the filling is hot.
  8. Serve when piping hot with a hot sauce or vegan mayonnaise. Enjoy!
Recipe by The Vegan Pantry at https://theveganpantry.com.au/mains/harlem-fried-tofu-bucket-with-chipotle-hot-sauce/