Crispy Baked Tofu Paneer with Mint Chutney
These crispy, savoury tofu triangles make a great appetizer or veggie nugget for the kids. The mint chutney is spicy and flavourful - use any leftovers as a sandwich spread or grain bowl topping.
Equipment
- Food Processor
Ingredients
Baked Tofu Paneer
- 1/2 cup arrowroot starch
- 1/2 teaspoon salt divided
- freshly cracked pepper
- 1/2 cup unsweetened soy milk sub almond milk for low FODMAP
- 1/3 cup gluten free bread crumbs
- 1/3 cup nutritional yeast
- 1/2 teaspoon garlic powder omit for low FODMAP
- 1/4 teaspoon garam masala
- 12 ounce package of extra firm tofu
Instructions
Baked Tofu Paneer
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment.
- Set up 3 small bowls for breading the tofu on the counter. In the first bowl, combine the arrowroot starch, 1/4 teaspoon (1ml) of the salt, and pepper. In teh second bowl, add the soy milk. In the third bowl, combine the bread crumbs, nutritional yeast, the remaining 1/4 teaspoon (1 ml) of salt, garlic powder, garam masala, and pepper.
- Cut the block of tofu in half to create 2 squares, and slice each of those squares horizontally to create 2 thinner squares. Cut the squares in half lengthwise so you have 8 triangles.
- Dredge the tofu triangles in the arrowroot mixture, dip them in the soy milk, and finally dredge them in the bread crumb mixture. Place them on the prepared baking sheet.
- Bake for 15 minutes, then carefully flip. Bake for 12 to 14 minutes more so that both sides have crisped and the tofu starts to look a bit puffed up. Remove from oven and set aside.
Notes
Tip! Always taste your jalepeno before using. Some are very hot...others are totally mild. Take a tiny slice and taste it. If it's spicy, you might want to remove the seeds, and use less. But if it's mild...leave those seeds in! You want heat in the chutney, without creating a four-alarm blaze.