1Crumble the extra firm tofu into a large bowl, ensuring no large chunks remain.
2Crumble the extra firm tofu into a large bowl, ensuring no large chunks remain.
3Crumble the extra firm tofu into a large bowl, ensuring no large chunks remain.
4Add tapioca starch, grated carrot, finely chopped coriander, finely chopped onion (red onion, shallots, or spring onions), zest and juice of one lime, grated fresh ginger, and grated garlic cloves to the crumbled tofu.
5Add tapioca starch, grated carrot, finely chopped coriander, finely chopped onion (red onion, shallots, or spring onions), zest and juice of one lime, grated fresh ginger, and grated garlic cloves to the crumbled tofu.
6Add tapioca starch, grated carrot, finely chopped coriander, finely chopped onion (red onion, shallots, or spring onions), zest and juice of one lime, grated fresh ginger, and grated garlic cloves to the crumbled tofu.
7Add a tablespoon of pre-made Thai green curry paste, a tablespoon of light soy sauce, oat flour, half a teaspoon of baking powder, and a good grating of black pepper.
8Add a tablespoon of pre-made Thai green curry paste, a tablespoon of light soy sauce, oat flour, half a teaspoon of baking powder, and a good grating of black pepper.
9Add a tablespoon of pre-made Thai green curry paste, a tablespoon of light soy sauce, oat flour, half a teaspoon of baking powder, and a good grating of black pepper.
10Mix all ingredients thoroughly with your hands until well distributed and a slightly sticky dough forms.
11Mix all ingredients thoroughly with your hands until well distributed and a slightly sticky dough forms.
12Mix all ingredients thoroughly with your hands until well distributed and a slightly sticky dough forms.
13Taste the mixture and adjust seasoning; add a teaspoon of soy sauce, half a teaspoon of ground cumin, and a whole teaspoon of ground coriander, then mix again.
14Taste the mixture and adjust seasoning; add a teaspoon of soy sauce, half a teaspoon of ground cumin, and a whole teaspoon of ground coriander, then mix again.
15Taste the mixture and adjust seasoning; add a teaspoon of soy sauce, half a teaspoon of ground cumin, and a whole teaspoon of ground coriander, then mix again.
16Dip your fingers in a small bowl of water to prevent the mixture from sticking to your hands, then roll the mixture into balls and place them on a crisper basket or lined tray.
17Dip your fingers in a small bowl of water to prevent the mixture from sticking to your hands, then roll the mixture into balls and place them on a crisper basket or lined tray.
18Dip your fingers in a small bowl of water to prevent the mixture from sticking to your hands, then roll the mixture into balls and place them on a crisper basket or lined tray.
19Lightly brush the tofu balls with oil for a golden finish (optional), ensuring space between each ball for even cooking.
20Lightly brush the tofu balls with oil for a golden finish (optional), ensuring space between each ball for even cooking.
21Lightly brush the tofu balls with oil for a golden finish (optional), ensuring space between each ball for even cooking.
22Air-fry the tofu balls at 190°C / 375°F for 12–15 minutes, or bake at 200°C / 400°F for 20–25 minutes (flipping halfway), or fry in a non-stick pan with 1-2 tsp oil over medium heat for 8-10 minutes, turning often.
23Air-fry the tofu balls at 190°C / 375°F for 12–15 minutes, or bake at 200°C / 400°F for 20–25 minutes (flipping halfway), or fry in a non-stick pan with 1-2 tsp oil over medium heat for 8-10 minutes, turning often.
24Air-fry the tofu balls at 190°C / 375°F for 12–15 minutes, or bake at 200°C / 400°F for 20–25 minutes (flipping halfway), or fry in a non-stick pan with 1-2 tsp oil over medium heat for 8-10 minutes, turning often.
25For the glaze, combine 2 tablespoons light soy sauce, 1 tablespoon rice vinegar, 1 tablespoon toasted sesame oil, 1 tablespoon ketchup, 0.25 teaspoon Sriracha (optional), maple syrup, 0.5 teaspoon cornflour, and 2-3 tablespoons water in a small bowl and whisk.
26For the glaze, combine 2 tablespoons light soy sauce, 1 tablespoon rice vinegar, 1 tablespoon toasted sesame oil, 1 tablespoon ketchup, 0.25 teaspoon Sriracha (optional), maple syrup, 0.5 teaspoon cornflour, and 2-3 tablespoons water in a small bowl and whisk.
27For the glaze, combine 2 tablespoons light soy sauce, 1 tablespoon rice vinegar, 1 tablespoon toasted sesame oil, 1 tablespoon ketchup, 0.25 teaspoon Sriracha (optional), maple syrup, 0.5 teaspoon cornflour, and 2-3 tablespoons water in a small bowl and whisk.
28Pour the glaze mixture into a pan and bring to a simmer until it thickens nicely and becomes glossy.
29Pour the glaze mixture into a pan and bring to a simmer until it thickens nicely and becomes glossy.
30Pour the glaze mixture into a pan and bring to a simmer until it thickens nicely and becomes glossy.
31Add the cooked tofu balls to the glaze and stir to coat them evenly.
32Add the cooked tofu balls to the glaze and stir to coat them evenly.
33Add the cooked tofu balls to the glaze and stir to coat them evenly.
34Serve the glazed tofu balls with a sprinkle of fresh coriander, cooked jasmine rice or noodles, and stir-fried vegetables.
35Serve the glazed tofu balls with a sprinkle of fresh coriander, cooked jasmine rice or noodles, and stir-fried vegetables.
36Serve the glazed tofu balls with a sprinkle of fresh coriander, cooked jasmine rice or noodles, and stir-fried vegetables.
37Thinly slice a red onion for the pickled red onions.
38Thinly slice a red onion for the pickled red onions.
39Thinly slice a red onion for the pickled red onions.
40Add lemon juice, apple cider vinegar, sumac, a pinch of salt, and a pinch of sugar to the sliced red onion.
41Add lemon juice, apple cider vinegar, sumac, a pinch of salt, and a pinch of sugar to the sliced red onion.
42Add lemon juice, apple cider vinegar, sumac, a pinch of salt, and a pinch of sugar to the sliced red onion.
43Mix the red onion ingredients and let it marinate and pickle while preparing the BBQ tofu for at least 30 minutes.
44Mix the red onion ingredients and let it marinate and pickle while preparing the BBQ tofu for at least 30 minutes.
45Mix the red onion ingredients and let it marinate and pickle while preparing the BBQ tofu for at least 30 minutes.
46For the BBQ sauce, add a can of chopped tomatoes, 4-5 pitted medjool dates, 0.5 teaspoon liquid smoke, 1 teaspoon smoked paprika, 0.5 teaspoon granulated garlic, 0.5 tablespoon apple cider vinegar, 0.5 tablespoon balsamic vinegar, 1 teaspoon vegan Worcestershire sauce (optional), and 1 tablespoon soy sauce to a pan.
47For the BBQ sauce, add a can of chopped tomatoes, 4-5 pitted medjool dates, 0.5 teaspoon liquid smoke, 1 teaspoon smoked paprika, 0.5 teaspoon granulated garlic, 0.5 tablespoon apple cider vinegar, 0.5 tablespoon balsamic vinegar, 1 teaspoon vegan Worcestershire sauce (optional), and 1 tablespoon soy sauce to a pan.
48For the BBQ sauce, add a can of chopped tomatoes, 4-5 pitted medjool dates, 0.5 teaspoon liquid smoke, 1 teaspoon smoked paprika, 0.5 teaspoon granulated garlic, 0.5 tablespoon apple cider vinegar, 0.5 tablespoon balsamic vinegar, 1 teaspoon vegan Worcestershire sauce (optional), and 1 tablespoon soy sauce to a pan.
49Wash out the chopped tomato can with about 50ml of water and add it to the pan.
50Wash out the chopped tomato can with about 50ml of water and add it to the pan.
51Wash out the chopped tomato can with about 50ml of water and add it to the pan.
52Add a good grating of black pepper to the BBQ sauce mixture.
53Add a good grating of black pepper to the BBQ sauce mixture.
54Add a good grating of black pepper to the BBQ sauce mixture.
55Bring the BBQ sauce to a simmer on the stove and cook for 8-10 minutes with a lid on.
56Bring the BBQ sauce to a simmer on the stove and cook for 8-10 minutes with a lid on.
57Bring the BBQ sauce to a simmer on the stove and cook for 8-10 minutes with a lid on.
58Allow the BBQ sauce to cool if your blender is not heatproof, then blend until smooth.
59Allow the BBQ sauce to cool if your blender is not heatproof, then blend until smooth.
60Allow the BBQ sauce to cool if your blender is not heatproof, then blend until smooth.
61Coarsely grate the extra-firm tofu using long, hard strokes to create long pieces.
62Coarsely grate the extra-firm tofu using long, hard strokes to create long pieces.
63Coarsely grate the extra-firm tofu using long, hard strokes to create long pieces.
64Add half of the blended BBQ sauce to the shredded tofu and mix well.
65Add half of the blended BBQ sauce to the shredded tofu and mix well.
66Add half of the blended BBQ sauce to the shredded tofu and mix well.
67Drizzle a little oil into an air fryer or onto a lined tray, then spread the grated tofu in an even layer.
68Drizzle a little oil into an air fryer or onto a lined tray, then spread the grated tofu in an even layer.
69Drizzle a little oil into an air fryer or onto a lined tray, then spread the grated tofu in an even layer.
70Drizzle a little more olive oil on top of the tofu.
71Drizzle a little more olive oil on top of the tofu.
72Drizzle a little more olive oil on top of the tofu.
73Air-fry the tofu at 190°C / 355°F for 15–20 minutes, stirring halfway, until sticky and caramelized; alternatively, bake at 200°C / 400°F for 25–30 minutes, stirring halfway.
74Air-fry the tofu at 190°C / 355°F for 15–20 minutes, stirring halfway, until sticky and caramelized; alternatively, bake at 200°C / 400°F for 25–30 minutes, stirring halfway.
75Air-fry the tofu at 190°C / 355°F for 15–20 minutes, stirring halfway, until sticky and caramelized; alternatively, bake at 200°C / 400°F for 25–30 minutes, stirring halfway.
76Heat the remaining half of the BBQ sauce in a pan.
77Heat the remaining half of the BBQ sauce in a pan.
78Heat the remaining half of the BBQ sauce in a pan.
79Add the air-fried or baked shredded tofu back into the heated BBQ sauce and coat it well.
80Add the air-fried or baked shredded tofu back into the heated BBQ sauce and coat it well.
81Add the air-fried or baked shredded tofu back into the heated BBQ sauce and coat it well.
82Toast soft buns.
83Toast soft buns.
84Toast soft buns.
85Spread a layer of hummus (e.g., roasted leek hummus) on the toasted buns.
86Spread a layer of hummus (e.g., roasted leek hummus) on the toasted buns.
87Spread a layer of hummus (e.g., roasted leek hummus) on the toasted buns.
88Load the buns with a generous layer of the sticky BBQ tofu.
89Load the buns with a generous layer of the sticky BBQ tofu.
90Load the buns with a generous layer of the sticky BBQ tofu.
91Top with the vibrant pickled red onions.
92Top with the vibrant pickled red onions.
93Top with the vibrant pickled red onions.
94Finish with a little fresh coriander or parsley (optional).
95Finish with a little fresh coriander or parsley (optional).
96Finish with a little fresh coriander or parsley (optional).
97Serve the sticky BBQ grated tofu buns.
98Serve the sticky BBQ grated tofu buns.
99Serve the sticky BBQ grated tofu buns.
100Tear extra-firm tofu into nugget-sized chunks (about 3 cm) and place them in a saucepan.
101Tear extra-firm tofu into nugget-sized chunks (about 3 cm) and place them in a saucepan.
102Tear extra-firm tofu into nugget-sized chunks (about 3 cm) and place them in a saucepan.
103Add half a small onion (quartered), 4 lightly smashed garlic cloves, 1 bay leaf, 2-3 sage leaves (or 1 tsp dried thyme), half a lemon (squeezed and skin added), 2-3 sprigs of fresh rosemary, 1 tablespoon light soy sauce, and half a crumbled vegetable stock cube to the saucepan with the tofu.
104Add half a small onion (quartered), 4 lightly smashed garlic cloves, 1 bay leaf, 2-3 sage leaves (or 1 tsp dried thyme), half a lemon (squeezed and skin added), 2-3 sprigs of fresh rosemary, 1 tablespoon light soy sauce, and half a crumbled vegetable stock cube to the saucepan with the tofu.
105Add half a small onion (quartered), 4 lightly smashed garlic cloves, 1 bay leaf, 2-3 sage leaves (or 1 tsp dried thyme), half a lemon (squeezed and skin added), 2-3 sprigs of fresh rosemary, 1 tablespoon light soy sauce, and half a crumbled vegetable stock cube to the saucepan with the tofu.
106Pour enough boiling water into the pan to fully cover the tofu.
107Pour enough boiling water into the pan to fully cover the tofu.
108Pour enough boiling water into the pan to fully cover the tofu.
109Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes with a lid on.
110Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes with a lid on.
111Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes with a lid on.
112Strain the tofu and liquid, reserving the liquid for soup. Discard the aromatics.
113Strain the tofu and liquid, reserving the liquid for soup. Discard the aromatics.
114Strain the tofu and liquid, reserving the liquid for soup. Discard the aromatics.
115Let the tofu steam dry for 5-10 minutes.
116Let the tofu steam dry for 5-10 minutes.
117Let the tofu steam dry for 5-10 minutes.
118For the dipping sauce, combine 3 tablespoons vegan yogurt, 1 tablespoon Dijon mustard (whole grain or regular), 1 tablespoon maple syrup, 1 teaspoon lemon juice, and a pinch of salt and pepper in a bowl, then mix until smooth.
119For the dipping sauce, combine 3 tablespoons vegan yogurt, 1 tablespoon Dijon mustard (whole grain or regular), 1 tablespoon maple syrup, 1 teaspoon lemon juice, and a pinch of salt and pepper in a bowl, then mix until smooth.
120For the dipping sauce, combine 3 tablespoons vegan yogurt, 1 tablespoon Dijon mustard (whole grain or regular), 1 tablespoon maple syrup, 1 teaspoon lemon juice, and a pinch of salt and pepper in a bowl, then mix until smooth.
121Return the steamed-dry tofu to the pan.
122Return the steamed-dry tofu to the pan.
123Return the steamed-dry tofu to the pan.
124Add 2 tablespoons arrowroot powder or cornflour, 1 tablespoon nutritional yeast, 1 teaspoon garlic granules, 1 teaspoon smoked paprika, 0.5 teaspoon dried thyme, 0.5 teaspoon dried sage, 0.5 teaspoon dried oregano, and 0.25 teaspoon ground ginger to the tofu.
125Add 2 tablespoons arrowroot powder or cornflour, 1 tablespoon nutritional yeast, 1 teaspoon garlic granules, 1 teaspoon smoked paprika, 0.5 teaspoon dried thyme, 0.5 teaspoon dried sage, 0.5 teaspoon dried oregano, and 0.25 teaspoon ground ginger to the tofu.
126Add 2 tablespoons arrowroot powder or cornflour, 1 tablespoon nutritional yeast, 1 teaspoon garlic granules, 1 teaspoon smoked paprika, 0.5 teaspoon dried thyme, 0.5 teaspoon dried sage, 0.5 teaspoon dried oregano, and 0.25 teaspoon ground ginger to the tofu.
127Cover the pan with a lid and shake well to coat the tofu evenly with the dry seasonings and starch.
128Cover the pan with a lid and shake well to coat the tofu evenly with the dry seasonings and starch.
129Cover the pan with a lid and shake well to coat the tofu evenly with the dry seasonings and starch.
130Add 1 tablespoon lemon juice and 1-2 tablespoons olive oil to the pan.
131Add 1 tablespoon lemon juice and 1-2 tablespoons olive oil to the pan.
132Add 1 tablespoon lemon juice and 1-2 tablespoons olive oil to the pan.
133Cover with the lid again and shake to coat the tofu until sticky.
134Cover with the lid again and shake to coat the tofu until sticky.
135Cover with the lid again and shake to coat the tofu until sticky.
136Spread the seasoned tofu nuggets onto a lined tray or air-fryer basket, ensuring they are spaced out evenly.
137Spread the seasoned tofu nuggets onto a lined tray or air-fryer basket, ensuring they are spaced out evenly.
138Spread the seasoned tofu nuggets onto a lined tray or air-fryer basket, ensuring they are spaced out evenly.
139Air-fry at 200°C / 390°F for 15–20 minutes, shaking twice, until crispy; alternatively, bake at 220°C / 425°F for 20–25 minutes, flipping halfway.
140Air-fry at 200°C / 390°F for 15–20 minutes, shaking twice, until crispy; alternatively, bake at 220°C / 425°F for 20–25 minutes, flipping halfway.
141Air-fry at 200°C / 390°F for 15–20 minutes, shaking twice, until crispy; alternatively, bake at 220°C / 425°F for 20–25 minutes, flipping halfway.
142Serve the hot popcorn tofu nuggets with the maple-Dijon yogurt dressing.
143Serve the hot popcorn tofu nuggets with the maple-Dijon yogurt dressing.
144Serve the hot popcorn tofu nuggets with the maple-Dijon yogurt dressing.
Ingredients
300 g extra-firm tofu, pressed
300 g extra-firm tofu, pressed
300 g extra-firm tofu, pressed
1 small carrot, finely grated
1 small carrot, finely grated
1 small carrot, finely grated
2 spring onions or red onion, finely chopped
2 spring onions or red onion, finely chopped
2 spring onions or red onion, finely chopped
2 medium garlic cloves, minced
2 medium garlic cloves, minced
2 medium garlic cloves, minced
1 tbsp grated ginger
1 tbsp grated ginger
1 tbsp grated ginger
1 tbsp green curry paste
1 tbsp green curry paste
1 tbsp green curry paste
1 tsp ground coriander
1 tsp ground coriander
1 tsp ground coriander
0.5 tsp ground cumin
0.5 tsp ground cumin
0.5 tsp ground cumin
1.5 tbsp light soy sauce
1.5 tbsp light soy sauce
1.5 tbsp light soy sauce
1 tbsp tamari
1 tbsp tamari
1 tbsp tamari
2 tbsp tapioca starch
2 tbsp tapioca starch
2 tbsp tapioca starch
0.5 tsp baking powder
0.5 tsp baking powder
0.5 tsp baking powder
60 g oat flour
60 g oat flour
60 g oat flour
1 Zest and juice of lime
1 Zest and juice of lime
1 Zest and juice of lime
10 g fresh coriander, chopped
10 g fresh coriander, chopped
10 g fresh coriander, chopped
2 tbsp soy sauce
2 tbsp soy sauce
2 tbsp soy sauce
1 tbsp rice wine vinegar
1 tbsp rice wine vinegar
1 tbsp rice wine vinegar
1.5 tbsp maple syrup
1.5 tbsp maple syrup
1.5 tbsp maple syrup
1 tsp sesame oil
1 tsp sesame oil
1 tsp sesame oil
2 tbsp water
2 tbsp water
2 tbsp water
1 tbsp ketchup
1 tbsp ketchup
1 tbsp ketchup
0.5 tsp cornflour
0.5 tsp cornflour
0.5 tsp cornflour
0.25 tsp sriracha
0.25 tsp sriracha
0.25 tsp sriracha
300 g extra-firm tofu, coarsely grated
300 g extra-firm tofu, coarsely grated
300 g extra-firm tofu, coarsely grated
400 g chopped tomatoes
400 g chopped tomatoes
400 g chopped tomatoes
4 soft medjool dates, pitted
4 soft medjool dates, pitted
4 soft medjool dates, pitted
0.5 tsp liquid smoke
0.5 tsp liquid smoke
0.5 tsp liquid smoke
1 tsp smoked paprika
1 tsp smoked paprika
1 tsp smoked paprika
0.5 tsp granulated garlic
0.5 tsp granulated garlic
0.5 tsp granulated garlic
0.5 tbsp apple cider vinegar
0.5 tbsp apple cider vinegar
0.5 tbsp apple cider vinegar
0.5 tbsp balsamic vinegar
0.5 tbsp balsamic vinegar
0.5 tbsp balsamic vinegar
1 tsp vegan Worcestershire sauce
1 tsp vegan Worcestershire sauce
1 tsp vegan Worcestershire sauce
1 tbsp soy sauce
1 tbsp soy sauce
1 tbsp soy sauce
1 medium red onion, very thinly sliced
1 medium red onion, very thinly sliced
1 medium red onion, very thinly sliced
1 tbsp lemon juice
1 tbsp lemon juice
1 tbsp lemon juice
1 tbsp apple cider vinegar
1 tbsp apple cider vinegar
1 tbsp apple cider vinegar
1 tsp sumac
1 tsp sumac
1 tsp sumac
0.25 tsp salt
0.25 tsp salt
0.25 tsp salt
1 pinch sugar
1 pinch sugar
1 pinch sugar
450 g extra-firm tofu, torn into nugget pieces
450 g extra-firm tofu, torn into nugget pieces
450 g extra-firm tofu, torn into nugget pieces
0.5 small onion, quartered
0.5 small onion, quartered
0.5 small onion, quartered
4 garlic cloves, lightly smashed
4 garlic cloves, lightly smashed
4 garlic cloves, lightly smashed
1 bay leaf
1 bay leaf
1 bay leaf
2 sage leaves
2 sage leaves
2 sage leaves
1 tsp dried thyme
1 tsp dried thyme
1 tsp dried thyme
0.5 lemon
0.5 lemon
0.5 lemon
2 rosemary sprigs
2 rosemary sprigs
2 rosemary sprigs
1 tbsp light soy sauce
1 tbsp light soy sauce
1 tbsp light soy sauce
0.5 vegetable stock cube, crumbled
0.5 vegetable stock cube, crumbled
0.5 vegetable stock cube, crumbled
2 tbsp arrowroot powder
2 tbsp arrowroot powder
2 tbsp arrowroot powder
2 tbsp cornflour
2 tbsp cornflour
2 tbsp cornflour
1 tbsp nutritional yeast
1 tbsp nutritional yeast
1 tbsp nutritional yeast
1 tsp garlic granules
1 tsp garlic granules
1 tsp garlic granules
1 tsp smoked paprika
1 tsp smoked paprika
1 tsp smoked paprika
0.5 tsp dried thyme
0.5 tsp dried thyme
0.5 tsp dried thyme
0.5 tsp dried sage
0.5 tsp dried sage
0.5 tsp dried sage
0.5 tsp dried oregano
0.5 tsp dried oregano
0.5 tsp dried oregano
0.25 tsp ground ginger
0.25 tsp ground ginger
0.25 tsp ground ginger
1 tbsp lemon juice
1 tbsp lemon juice
1 tbsp lemon juice
1 tbsp neutral oil
1 tbsp neutral oil
1 tbsp neutral oil
4 tbsp unsweetened plant yoghurt
4 tbsp unsweetened plant yoghurt
4 tbsp unsweetened plant yoghurt
1 tbsp Dijon mustard
1 tbsp Dijon mustard
1 tbsp Dijon mustard
1 tbsp maple syrup
1 tbsp maple syrup
1 tbsp maple syrup
1 tsp lemon juice
1 tsp lemon juice
1 tsp lemon juice
Equipment
large bowlair fryernon-stick pansmall bowlzesterblendersaucepancrisper basket
Tips
When crumbling extra firm tofu, ensure there are no large chunks to prevent the tofu balls from crumbling apart once cooked.
If using regular firm tofu for the tofu balls, you may need to add more flour.
When zesting citrus fruit, roll it first to help release the juice.
Taste as you go along to adjust seasoning.
When grating tofu for BBQ buns, use the coarse side of the grater and push hard to create long streaks similar to pulled pork.
When cooking the BBQ sauce, use a lid to prevent splattering and speed up simmering.
For crispy tofu, tear it into chunks to increase surface area and create rough edges that go extra golden brown.
When simmering tofu, use a lid to bring it to a simmer quicker and save energy.
Keep the simmering liquid from the popcorn tofu to make a soup.
Ensure popcorn tofu pieces are spaced out evenly in the air fryer for even crisping.