Crispy, crunchy fried cajun popcorn tofu that rivals any take out! Served with a sweet and spicy mayo dip.

To get the tofu really crispy and crunchy it gets deep fried and is my recommended way of cooking but you can oven cook these. They won’t be as crunchy but the flavour is still there, so you do you!

These popcorn tofu bites wouldn’t be the same without the dip. Dips are everything and they take these to the next level.

I knew I wanted a creamy dip to compliment the tofu and so it’s a sweet, spicy mayo based dip.

With more cajun spice for heat, maple syrup for sweetness, lemon for acidity and mayo for creaminess. It’s the best combo and would make a great dip for other things!

What you’ll need for these cajun popcorn tofu:

• Extra firm tofu
• Panko breadcrumbs
• Cajun spice
• Garlic powder
• Smoked paprika
• Nutritional yeast
• Salt
• Black pepper
• Unsweetened almond milk (or other plant milk)
• Plain flour
• Oil for frying

You’re going to want to buy extra firm tofu, or firm tofu if you can’t find any. Squeeze out any excess water by wrapping in kitchen paper then placing some heavy books on top.

We want the tofu to be as dry as possible so it gives it a more chewy texture and it doesn’t crumble. If you’re in the UK my favourite is the Tofoo brand.

You should be able to pick up cajun spice in any supermarket or health food shop. I get it from Holland and Barrett. You can always make your own if you can’t find any.

How to make cajun popcorn tofu:

Make sure you have squeezed out any excess water from the tofu. Cut the tofu into strips about 1 inch wide.

Then with your hands break them into bite sized pieces. I made about 30 pieces from 450g/1lb tofu.

Breaking the tofu with your hands gives for a more meaty shape and the rough edges make crispier edges.

Next get three bowls ready. One for the breadcrumb mix, one for the plant milk and one for the flour.

With one hand place the tofu into the flour, making sure it is fully coated on all sides then into the milk. Flip it over so it is fully coated in the milk.

Place into the breadcrumb mix and with the other hand coat with the breadcrumbs, make sure you don’t miss any bits. Place on a plate and repeat with all the tofu pieces.

Once all the pieces are coated you can heat your oil and make the dip. Place 2 cups of vegetable oil into a saucepan. The oil should be deep enough to fry the tofu pieces without them touching the bottom.

Make the creamy cajun maple dip – mix all the ingredients together in a bowl and leave to the side.

To check the oil is hot, place the handle of a wooden spoon into it. If bubbles appear around it then it is hot enough.

Carefully place 3-4 pieces of tofu in at a time (depending how big your pan is). Don’t overcrowd the pan or the oil will cool down.

Use a fork or spoon to gently place them in. Leave to cook for a minute or two until golden brown, they won’t take long. You can always test one to start with.

Keep the oven on low so you can keep the cooked ones warm whilst you cook the rest.

TO BAKE – heat the oven to 200C/400F. Place coated popcorn tofu on a lined baking sheet (you may need two). Spray with some oil and cook for 20-25 minutes until golden, flipping half way.

These cajun popcorn tofu bites make for the perfect snack or appetizer. Just make sure you make a big batch if you plan on sharing them!

For more tofu recipes you may enjoy these:

1. Thai tofu satay with peanut sauce
2. Tofu katu curry
3. Grilled orange cajun tofu skewers
4. Creamy tofu korma

---

As always if you make this vegan fried cajun popcorn tofu be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!

Don’t forget to follow along on Facebook, Pinterest and Instagram – I’d love to see you all there!

---

NEVER MISS A RECIPE! GET MORE VEGAN RECIPES SENT STRAIGHT TO YOUR INBOX – SUBSCRIBE HERE ?