Author Notes
As someone who likes the idea and taste of bacon but not the texture (or the pork!) I love this accidental - and vegan - discovery. I'm a big fan of the crispiness and protein content of these chips. They'd pair well with guacamole, or are good by themselves. The spices I've used are just ideas to create a slightly bacon-like effect but an Asian-inspired version using sesame oil, ginger and soy sauce could work well. Unlike many tofu-based things they are portable and easy to eat (who needs cutlery, huh?). —Louisa M
Ingredients
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1 teaspoon
paprika
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1 teaspoon
cumin
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1 teaspoon
ground coriander
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1 packet
pressed tofu, preferably frozen and defrosted
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2-3 tablespoons
olive oil
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salt, to taste
Directions
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Preheat the oven to around 425F. Cut your block of tofu into slices as thin as you can get without them falling apart (about 5mm thick is fine). Place the slices on sheets of kitchen paper to absorb any excess moisture.
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Add the spices and the salt to the olive oil and beat them together. Brush or rub the mixture over the tofu slices and place them on a baking tray. Cook until brown and crispy - this took about 15-20 minutes for me but it'll probably vary slightly (you may need to pour off excess liquid at some point). Alternatively, you can fry them (although beware that thin slices of raw tofu can be pretty fragile). I'd recommend using frozen and defrosted tofu because freezing it tends to give it a better, more aerated texture which seems to help it get crispier.
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