Connect with us

Vegetarian Recipes

Everything Bagel Tofu

http://feedproxy.google.com/~r/blogspot/yPHzu/~3/cPJrX2NsW_s/everything-bagel-tofu.html

Everything Bagel Tofu! Crispy Baked Tofu Seasoned with Everything but the bagel seasoning. Serve this Baked Everything Tofu with vegan ranch or hot sauce. Vegan Nut-free Oil-free Recipe, Can be Gluten-free..  

I have been eating more tofu lately (more on that below) and experimenting with it more too! And baked tofu is how I prefer the texture and flavor.

Whether you add a simple herbed breadcrumb breading for Crispy breaded tofu, a spicy ginger garlic marinade to bake and add to Indian curries, add a simple soy lime marinade for a stir fry, bake with peanut butter!, rub with cajun seasoning or other spices and then bake, the possibilities are endless! These easy tofu sticks are breaded with a mix of breadcrumbs and everything bagel seasoning. You can buy some premixed seasoning or make your own! Then batter and bread the tofu and bake. Crunchy, Delicious and so fun! Perfect to snack on, for the game day, for parties or as a side.

With the changing hormones and age, my digestion seems to prefer beans only a certain way- super fresh (made from dried beans, soaked and then cooked and then consumed within hours of cooking, No canned and no leftovers!) and generally in the earlier part of the day. My preferred protein hence has changed to tofu for dinners, while lunches are lentils, beans, tofu, shrooms etc. We have eaten legumes all our life, so it has been a change to adjust to other protein options. When we transitioned to a vegan diet more than a decade ago, our consumption of tofu was one 14 oz pack in a month! I didn’t much like Tofu until I started cooking with it. The food was all various types of beans and lentils and veggies and grains. You may have noticed this in the recipes on the blog a well. The slight shift with more tofu, mushroom and other ingredients compared to chickpeas and beans which would make a much frequent appearance a few years ago  There are a thousand recipes on the blog now and you can find many to suit your preference based on which ingredients you prefer. Look through the recipe index!

Ingredients for Baked Everything Bagel Tofu

  • For the batter, you need flour(all purpose or rice flour), starch, soy sauce/tamari, garlic powder, pepper salt and water.
  • For the breading you need breadcrumbs and everything bagel seasoning. Use gluten-free breadcrumbs or almond flour + coarse oat flour for gluten-free.

How to make Baked Everything Bagel Tofu

Press the tofu, then slice. Mix the batter ingredients really well and set aside

Mix the breadcrumbs and bagel seasoning in a shallow bowl.

Dip each tofu in the batter then coat with the seasoning mixture and place in a pan.

Bake at 400 deg F for 35 mins or longer.

Serve with vegan ranch or vegan blue cheese dressing or hot sauce!

Can I make this Baked Everything tofu Gluten-free?

Yes, Use gluten-free breadcrumbs or a mix of half almond flour + half coarse oat flour(blend oats until a coarse meal) and use rice flour for thickening in the batter.

Can I make these Soy-free?

Use coconut aminos to substitute soy sauce in the batter. For the Tofu, Use my chickpea tofu instead of tofu. My chickpea tofu recipe is firm, some other burmese tofu recipes make a softer tofu that will soften a lot more on baking.

Everything Bagel Tofu

Everything Bagel Tofu! Crispy Baked Tofu Seasoned with Everything but the bagel seasoning. Serve this Baked Everything Tofu with vegan ranch or hot sauce. Vegan Nut-free Oil-free Recipe, Can be Gluten-free

Prep Time15 mins

Cook Time35 mins

Total Time50 mins

Course: Appetizer

Cuisine: American

Keyword: baked everything tofu

Servings: 10

Calories: 59kcal

Author: Vegan Richa

Ingredients

  • 14 oz (396.89 g) firm or super firm tofu

Batter:

  • 2 tbsp flour (all purpose), Use rice flour or more starch for gluten-free
  • 2 tbsp starch (tapioca or corn starch)
  • 2 tsp soy sauce , tamari for gluten-free
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/3 tsp  salt
  • 1/3 cup (78.86 ml) water

Breading:

  • 1/4 cup (27 g) breadcrumbs , see notes for gluten-free
  • 3 tbsp everything bagel seasoning (Quick Everything Bagel Seasoning: Mix 1.5 tbsp sesame seeds(white or a mix of white and black), 1 tbsp poppy seeds, 2 tsp onion flakes, 1 tsp dried minced garlic, 1/2 tsp flaked salt)

Instructions

  • Press the Tofu in a tofu press or place between paper towels and top with a few books or similar heavy weight for 15 mins. Then slice into 1/2 inch fingers. Line a baking dish or sheet with parchment or grease with a bit of oil. Preheat the oven to 400 deg F (205 C).
  • Mix the batter ingredients in a shallow bowl. Mix the breadcrumbs and bagel seasoning in another shallow bowl.
  • Dip each tofu in the batter with one hand and transfer to the breading bowl. Use the other hand to coat with the seasoning mixture and place in the baking dish and inch away from each other.
  • Bake at 400 deg F for 35 mins or until golden.
  • Serve the crisp tofu with vegan ranch or vegan blue cheese dressing or hot sauce.

Notes

Gluten-free: Use gluten-free breadcrumbs or half almond flour + half coarse oat flour for gluten-free.

Nutrition is for 1 serve

Nutrition

Nutrition Facts

Everything Bagel Tofu

Amount Per Serving

Calories 59 Calories from Fat 18

% Daily Value*

Fat 2g3%

Sodium 181mg8%

Potassium 30mg1%

Carbohydrates 7g2%

Fiber 1g4%

Sugar 1g1%

Protein 4g8%

Vitamin C 1mg1%

Calcium 58mg6%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Continue Reading
Advertisement

Vegetarian Recipes

Easy Homemade Falafel

This Easy Homemade Falafel recipe is one of the first recipes I shared on here after getting my food processor 15 years ago, and it’s stood the test of time as a reader favorite. These protein-packed, budget-friendly vegan patties are perfect for a healthy lunch or dinner, and they’re so easy to make at home! Traditionally, they’re deep-fried, which gives them a wonderfully crispy exterior with a soft, warm center. I have an irrational fear of deep-frying, so I shallow-fry my falafels in a skillet. They still turn out crispy and delicious, but with less mess and hassle!

Overhead view of falafel on a plate.

What is Falafel?

If you’ve never had falafel before, they’re a classic street food originating from the Middle East. These little fried patties are made of mashed beans (fava or chickpeas/garbanzo) mixed with tons of fresh herbs and spices, like parsley, cilantro, and cumin. They’re browned and crispy on the outside, with a soft center. If you’re veggie, vegan, or trying to reduce your meat intake, homemade falafel is the perfect protein-packed alternative!

My version of this tasty treat is definitely not authentic, as I use canned chickpeas and flour. But if you’d like to try your hand at making authentic falafel or read more about the culture and history behind them, check out this recipe from The Mediterranean Dish.

“These are hands down the best falafels I’ve ever had! They’re easy to make, crunchy on the outside and tender on the inside and taste fantastic! I also made your hummus & Greek yogurt sauce to go with them. Stuffed a pita with falafels, hummus, fresh greens and topped with the sauce, All I can say is Wow! Thank you!!”

MaryBeth

Ingredients

Here’s what you’ll need to make this easy falafel recipe:

  • Canned Chickpeas: I always use canned chickpeas because they’re quick (no soaking required), readily accessible, and CHEAP. You can use dried chickpeas if you like; just be sure to soak them overnight and prepare about 3 cups worth (which is equivalent to two standard 15-ounce cans).
  • Flour: I use all-purpose flour to help bind the mixture together. You can also use chickpea or garbanzo bean flour to keep this recipe gluten-free.
  • Baking Powder: The combination of canned chickpeas and flour can make the patties quite dense, so I add some baking powder to offset this. It helps create a lighter texture on the inside while still maintaining crispiness on the outside.
  • Red Onion: Adds a nice bite and texture. Any color onion will work here, but I love the flavor of red onions in this recipe.
  • Fresh Parsley and Cilantro: These add a fresh and vibrant flavor. Don’t like cilantro? No problem—just use extra parsley. I don’t recommend substituting dried herbs here, as they won’t taste the same fresh.
  • Garlic: I use four whole cloves, so the garlic flavor certainly isn’t lacking here!
  • Cooking Oil: Use any neutral cooking oil suitable for frying. Some options include avocado oil, canola oil, vegetable oil, or grapeseed oil.
  • Seasonings: Salt, cayenne pepper, and cumin add flavor with a little kick of heat. Feel free to reduce the amount of cayenne or omit it altogether if you’re sensitive to spice.

Can I Bake Them?

I always get questions about whether you can bake falafel, and I really wouldn’t suggest it. In my testing, I found they don’t get a nice brown crispy exterior like you do with frying, and they can get quite dry. Some readers have had success using the air fryer for about 15 minutes at around 370°F, but I haven’t personally tested this method.

Recipe Success Tips!

  1. Process the ingredients in batches if you have a smaller food processor. This recipe makes a fairly big batch of falafel mix, and I don’t want you to overwork your food processor! If you have a smaller one, divide the ingredients and process in batches.
  2. Avoid big chunks of ingredients. I like my patties to have some texture, but big pieces of onion or chickpeas can cause them to fall apart when frying. Make sure to process the ingredients until a chunky paste forms.
  3. Don’t skip the flour, and add it in batches. The mixture will hold together without adding flour, but as soon as you cook it, I can almost guarantee the patties will fall apart. You want to add the flour in batches (starting with 2 tablespoons) until the mixture is thick enough to hold its shape when formed into balls.
  4. Let the mixture rest. This rehydrates the flour, enhances the flavor, and makes it easier to form into patties. Cover and refrigerate for at least an hour before cooking. You can even leave it overnight and fry them the next day.
  5. Make sure the oil is hot. One reason I prefer pan-frying over deep frying is because I don’t have to check the oil temperature constantly. However, it’s still important to make sure the oil is hot. It should be hot and shimmering but not smoking. The hot oil immediately creates a crispy crust on the patties when they hit the pan (another trick to help them hold their shape).
  6. Don’t overcrowd the pan. Adding too many patties to the hot oil will cause the temperature to drop and affect the cooking time and texture. I like to cook them in batches, leaving enough space between each one for even cooking.

How to Serve Falafel

I don’t think I’ll ever tire of falafel wraps or flatbread with fresh greens and tahini sauce. But recently, I’ve been making hummus bowls from our white bean hummus, whatever raw veggies I have in the fridge (usually cucumber, tomatoes, and bell peppers), pickles or pickled red onions, and these yummy little patties. Or, to please a crowd, I love to create a mezze platter with several dips, like tzatziki sauce or baba ganoush, marinated olives, pita bread, crudités, and homemade falafel! They’d also add a delicious, garlicky flavor to just about any salad, but I like one with a tangy dressing, like our Greek salad.

Storage, Freezing, & Reheating

I usually freeze some of the uncooked patties as a grab-and-go option for busy nights. I form the mixture, but instead of frying, I freeze them on a parchment-lined baking sheet until solid and transfer to a freezer bag. Because they’re only small, you can pan-fry them from frozen without thawing.

Any leftovers (after cooking) should be cooled and stored in the fridge for 3-4 days, making them great for meal prep! You can also freeze them for up to 3 months. Reheat in the microwave or oven (best for maintaining the crispy exterior) if desired.

Homemade falafel on top of some hummus with salad.
Overhead view of falafel on a plate.

Print

Homemade Falafel Recipe

This Homemade Falafel recipe packs chickpeas, fresh herbs, and spices into a flavorful, Middle-Eastern-inspired patty that’s quick, easy, and delicious.
Course Appetizer, Main Course, Side Dish
Cuisine Middle-Eastern
Total Cost ($3.08 recipe / $0.16 serving)
Prep Time 1 hour 30 minutes
Cook Time 10 minutes
Total Time 1 hour 40 minutes
Servings 19 falafel
Calories 108kcal

Equipment

  • Food Processor
  • Baking Sheet
  • Parchment Paper

Ingredients

  • 2 15 oz. cans chickpeas $1.72
  • ¼ red onion $0.26
  • 1 handful fresh parsley, about ¼ bunch $0.26
  • 1 handful fresh cilantro, about ¼ bunch $0.17
  • 4 cloves garlic $0.12
  • 1 tsp salt $0.01
  • ½ tsp cayenne pepper $0.13
  • 1 tsp ground cumin $0.08
  • 1 tsp baking powder $0.04
  • ½ cup flour* $0.07
  • ¼ cup neutral cooking oil for frying $0.22

Instructions

  • Rinse and drain the chickpeas in a colander. Add the chickpeas to a food processor with the red onion, parsley, cilantro, salt, cayenne, garlic and cumin.
  • Process the mixture until it forms a chunky paste. A little texture to the mixture is usually desirable. You may need to scrape down the sides of the bowl occasionally to make sure the mixture is an even texture.
  • Place the mixture into a bowl and add the baking powder. Begin adding flour, 2 Tbsp at a time, until the mixture becomes cohesive enough to form into patties and not stick to your hands. Refrigerate the mixture for at least 1 hour to allow the flavors to blend.
  • Using a small measuring cup or scoop (about 1/8th cup or 2 Tbsp), form the mixture into small patties.
  • If freezing the patties for later, place them on a parchment lined baking sheet so they can freeze without sticking together. The patties can be transferred to an air-tight container or freezer bag for long-term storage once they have frozen through.
  • To cook the fresh or frozen patties, heat oil in a skillet (or pot if deep frying) until very hot and shimmering, but not smoking. Cook the patties on each side until deep golden brown and crispy.

See how we calculate recipe costs here.

Notes

*Chickpea or garbanzo bean flour will give the best flavor and texture, but all-purpose flour can be used in its place.

Nutrition

Serving: 1serving | Calories: 108kcal | Carbohydrates: 14g | Protein: 4g | Fat: 4g | Sodium: 148mg | Fiber: 4g
Homemade falafel in a flatbread with salad.

How to Make Falafel — Step By Step Photos

Overhead view of the ingredients for homemade falafel.

Gather all your ingredients.

Chickpeas, parsley, cilantro, diced red onion, garlic cloves, cumin, cayenne, and salt in a food processor.

Rinse and drain two 15oz. cans of chickpeas (or about 3 cups if cooked from dry) in a colander. Add the chickpeas to a food processor along with a large handful of parsley, a large handful of cilantro, 1/4 of a red onion, 4 cloves garlic, 1 tsp cumin, 1/2 tsp cayenne, and 1 tsp salt.

Falafel mix in a food processor.

Pulse the mixture until you have a chunky paste. Chunks add great texture, but too many will keep the mixture from holding its shape in a patty. Transfer the mixture to a bowl.

Falafel mix in a mixing bowl with flour added.

Stir 1 tsp baking powder into the chickpea mixture. Then begin adding flour, 2 Tbsp at a time, until the paste is dry enough to form patties and not stick to your hands. I only used 1/4 cup of flour when I made these recently! Cover the bowl and refrigerate for at least one hour to let the flavors blend.

Shaped falafel patties on a baking sheet.

Scoop the mixture into about 2 Tbsp portions and shape into small patties.

Falafel patties in a zip loc bag for freezing.

If you’d like to freeze your falafel, place them on a baking sheet lined with parchment, then place them in the freezer. Once frozen solid, you can transfer them to a freezer bag for long-term storage. I got 19 falafel with a 2 Tbsp scoop. I cooked some immediately and froze the rest.

Three falafel patties frying in a pan of oil.

To cook, add enough oil to a skillet to completely cover the surface (one of my favorite pans). Heat over medium until the oil is hot and shimmering. Add the formed patties and cook on each side until brown and crispy.

Falafel on a parchment lined baking sheet.

Let them drain on a paper towel to absorb the excess oil.

A fork taking some homemade falafel from a bed of hummus with salad.

And that’s it! If you’re a garlic lover, you’re going to LOOOVE these homemade falafel!

The post Easy Homemade Falafel appeared first on Budget Bytes.

Continue Reading

Trending