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If there is one thing I love so damn much, it’s any kind of crispy fried food! Granted, I try to keep my fried-goodness intake to a minimum because the older I get, the harder it is to eat oily foods. BUT, this recipe is well worth the treat! This week, I’m sharing more how-to pics and less gab from my piehole! You’re welcome! These Crispy Tofu Flatbreads are to die for; you just have to try them!
Tofu 101
What IS tofu?
Tofu is a staple in Asian and vegan diets and is made by curdling hot soy milk with a coagulant (commonly calcium sulfate), which creates curds with a soft, fresh, cheese-like texture. The curds are then pressed into a solid block and stored in water. Sound good yet? Probably not.
The most common reason most people don’t like tofu is because of its tasteless chalky texture. Also, many people aren’t too sure how to prepare tofu or when to use silken, soft, or extra-firm varieties in their recipes. Once you learn how to prepare it properly, you will enjoy adding it to more of your dishes. Here is a great resource that goes over each one and how to use them in your cooking. The ideas below are how I use them throughout the week. When buying tofu, you can get the best price if you shop at your local Asian market. Each week, I purchase two soft and six extra-firm tofu containers.
- Soft or silken: These are great for smoothies, baking or seitan recipes.
- I use firm or extra-firm tofu when making a scramble for breakfast or fried tofu for a buddha bowl, summer rolls, or wraps such as these Crispy Tofu Flatbreads.
On to the recipe!
For other tasty tofu recipes, check out Tofu Ricotta Lasagna Rolls and Tofu Soft Scramble
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Crispy Tofu Flatbreads
Once again, I won’t suggest cooking time since we all work at different speeds in the kitchen. These Crispy Tofu Flatbreads are so delicious, and you will be glad you made an effort! The dough recipe will make anywhere from 8 to 16 flatbreads, depending on how thin or thick you like them.
- Total Time: 1 hour 50 minutes
- Yield: 4-6 1x
Ingredients
For Flatbread Dough
2 cups flour
2 tsp sugar, divided
1 tsp active dry yeast
1/2 tsp kosher salt
3/4 cup warm water
4 tbsp plain non-dairy yogurt
2 tsp olive oil
For Eggless Batter
3 tbsp flour
1 tbsp tahini
1/2 tsp salt
1 1/2 tsp baking powder
1/2 tsp Dijon mustard
1 tsp lemon juice
a dash of black pepper
1/4 cup water
1 box panko or homemade bread crumbs (for coating)
For Sriracha Garlic Aioli
1/2 cup Vegenaise
2 garlic cloves, finely chopped
2 tsp sriracha
1/2 tsp lemon juice
kosher salt and black pepper to taste
For flatbreads
1 block extra-firm tofu, pressed
1/2 red onion, sliced thin
1 cup fresh arugula
balsamic glaze for drizzle
Instructions
For the aioli
Combine the Vegenaise, garlic, sriracha, lemon juice, salt, and pepper in a small bowl. Whisk ingredients together and let chill in the fridge.
For the flatbread dough
In a large mixing bowl, add the flour, yeast, sugar, and salt. Mix to combine. In a smaller bowl, combine the water, yogurt, and oil. Then, combine the wet ingredients with the dry. Using your hand, slowly mix the ingredients until a sticky dough forms. Sprinkle a little more flour over the dough and lightly knead it into a ball. Cover the dough in the bowl with plastic wrap and let rise for an hour to an hour and a half.
For the batter
Combine the flour, tahini, salt, baking powder, dijon, lemon juice, pepper, and water into a wide shallow dish. Whisk the ingredients together until smooth.
Pour the panko into another wide shallow dish for dredging.
To make the tofu
Heat a large skillet with frying oil over medium-high heat.
Cut the tofu in half lengthwise, then slice into long strips. Place each piece into the batter and then roll in the panko. Carefully add the tofu into the hot oil and fry on each side for 2-3 minutes or until golden brown. Remove from the oil and transfer to a plate lined with paper towels. This process will help soak up any excess fat. Repeat with all of the tofu. Set aside until you are ready to assemble.
To assemble
Spoon a little aioli on top of a flatbread, top with two tofu sticks, more aioli, red onion, and arugula. Drizzle with balsamic glaze and serve.
- Prep Time: 1 1/2 hours
- Cook Time: 20 minutes
- Category: main
- Method: stove-top
- Cuisine: Indian
- Diet: Vegan
