This post is sponsored by Blue Diamond Nut Thins, all thoughts and opinions are my own.
I’ll warn you up front, you will absolutely fall in love with these crispy, golden nuggets of goodness!
I could hardly control myself while taking photos of them. Yes, they are that good, and they’re wheat and gluten free.
Instead of traditional breadcrumbs, I used Blue Diamond Almond Nut Thins. As a cracker they’re honestly irresistible, I hate to admit it, but I can eat the whole box by myself, with or without a topping. Oh, but I’m not the only one, my daughter can as well, they’re just that good.
As a crispy coating,they are perfect for wheat or gluten free cooking. Just place them in a zip bag and roll with your handy, dandy rolling pin, and try not to eat too many in the process.
After adding the seasoning to the zip bag it was time to coat, I used flax seed to help the coating stick to the tofu. My seasoning choice was Chipotle, to spice thing up a bit. If you are a regular reader, you may have guessed by now that I like a little spice in my food, but not so spicy that I can’t feel my tongue. But if you are a fire-spice eater, by all means, spice it up.
After 15 minutes in the oven they’re good to go.
I paired these bites with some spiced-up vegan sour cream. All my guest loved these crispy bites, even the non vegetarians or vegans.
One of the best things about them, other than the taste, they’re super quick and easy to make, that’s a good thing! You may find that you.re making these often.Print
- 15 oz. package extra firm tofu
- 40 to 45 Almond Nut Thins crackers
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 ½ teaspoon chipotle powder
- ¼ teaspoon red chili powder (optional)
- 1 teaspoon ground sea salt
- 3 tablespoons ground flax seed
- ½ cup warm water
- Use tofu press to press tofu, if you don’t have one, this method works. Place drained tofu on baking sheet lined with a kitchen towel and paper towels, place more paper towels and kitchen towel on top of tofu. Place another baking sheet on top, with a heavy skillet in pan, allow tofu to press for about 15 minutes.
- While tofu is being pressed, place crackers in a zip bag and crush with rolling pin. When crackers are all crushed add garlic, onion, chipotle, red pepper and salt to zip bag and mix well.
- Empty crushed cracker mix in a small bowl and set aside.
- In another small bowl, mix ground flax seed and warm water until well combined.
- Pre-heat oven to 375 degrees and spray baking rack with cooking oil and place in baking pan, set aside.
- Take pressed tofu and cut into 1 inch cubes.
- Whisk flax mixture to assure it’s well combined, dip tofu into flax, then into crumbs, place on rack. I use a rack so I don’t have to turn the tofu during the cooking time. If you don’t have a rack, use a parchment lined pan and turn your tofu halfway through cooking time.
- Bake for 15 minutes. While tofu bakes prepare dipping sauce.(recipe below)
- Allow to cool slightly before serving.
- Serving Size: 8 Bites
- Calories: 345
- Sugar: 2.7
- Sodium: 848.7
- Fat: 19.4
- Saturated Fat: 3.1
- Carbohydrates: 26.8
- Fiber: 4.9
- Protein: 20.2
- Cholesterol: 0
- ½ cup The Very Best Vegan Sour Cream
- ¼ cup ketchup
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon chipotle powder
- 2 teaspoons Tamari sauce
- Salt to taste
- Mix all ingredients in a small bowl until well combined. Non vegans use regular sour cream.
- Serve with tofu bites, fries, veggies anything you like.
- Have Fun and Enjoy!
- Serving Size: 1 Tablespoon
- Calories: 37
- Sugar: 2.1
- Sodium: 164.8
- Fat: 2.9
- Saturated Fat: 1.7
- Carbohydrates: 2.8
- Fiber: 0.1
- Protein: 0.6
Shared with: Anything Goes-Marilyn’s Treats, Making Memories Mondays-three kids and a fish