Whether you’re a vegan entertaining non-vegan guests or a non-vegan entertaining vegan guests, these baked tofu bites will solve any appetizer dilemmas you have while planning your menu. Bake a batch of the original recipe and appeal to savory, plant-based eaters or make the “meat-ball” version with vegan sausage to impress meat lovers--or combine the two and serve both! To accompany the dish, set out spicy agave dipping sauce, a special zesty cream and teriyaki sauce so your guests can customize each taste to their liking. Enjoy!
Ingredients
16 oz. block firm tofu, drained and pressed
1/4 cup Panko bread crumbs
2 tsp. salt
1 tsp. garlic powder
1/2 tsp. herbes de Provence
1/2 tsp. smoked paprika
1 flax egg (1 Tbsp. ground flax seed + 3 Tbsp. water)
1/2 medium yellow onion, grated
“Meat-Ball" version
16 oz. firm tofu, drained and pressed
7 oz. Gimme Lean Ground “Sausage” (vegan)
1 tsp. garlic powder
1 tsp. salt
1/2 medium yellow onion, grated
Spicy Agave Dipping Sauce
2 Tbsp. agave
1 Tbsp. mustard
1 tsp. sriracha (or other hot sauce)
Margaret’s Special Sauce
1 Tbsp. ketchup
1 Tbsp. Veganaise (or other vegan mayo)
1 tsp. sriracha
Directions
- Preheat oven to 425 degrees F. Line a baking sheet with foil and lightly grease with coconut oil.
- In a large bowl, break tofu into chucks using your hands or a potato masher. (If necessary, use a food processor for this step.) Add in flax egg, onion, bread crumbs, salt, garlic, herbes de Provence and smoked paprika. Mash and mix together until fully combined.
- Using a 1-inch scoop, scoop out mixture and place on prepared baking sheet. (If mixture is too crumbly, add additional bread crumbs, a spoonful of flour, vegan cheese or a little agave.)
- Bake for 30 minutes. If desired, broil for the last few minutes of baking until desired crispiness is reached.
- Follow the same directions for the second version, but flip the bites halfway through baking.
- To prepare sauces, simply mix ingredients until fully combined. (These bites also taste good with teriyaki sauce!)
