Vegan Popcorn 'Chicken' Bites
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Treat night in veganuary can be tricky, but these crunchy tofu ‘Chicken’ bites are not - a quick coating mix and 5 minutes in the frying pan is all it takes for a delicious Friday night snack. Perfect for dipping in Hellmann’s Vegan Mayo, seasoned with a little cajun spice.
Ingredients
- 300 grams tofu cubed
- 125 grams plain flour
- 150 ml water
- 120 grams fine polenta
- 120 grams rice flour
- 2 tsps Cajun spice
- 250 ml vegetable oil
- 1 tsp soy sauce
- 3 tbsps Hellmann’s® Vegan Mayo
- 1 tsp chives, chopped
Nutritional information
Amount per serving
Energy (kcal)
2021kcal
Energy (kJ)
8412kJ
Protein (g)
26.8g
Carbohydrate incl. fibre (g)
149.0g
Carbohydrate excl. fibre (g)
142.5g
Sugar (g)
1.7g
Fibre (g)
7.5g
Fat (g)
147.7g
Saturated fat (g)
23.1g
Unsaturated fat (g)
119.0g
Monounsaturated fat (g)
29.8g
Polyunsaturated fat (g)
76.1g
Trans fat (g)
0.8g
Cholesterol (mg)
0mg
Sodium (mg)
619mg
Salt (g)
1.54g
Vitamin A (IU)
22IU
Vitamin C (mg)
0.4mg
Calcium (mg)
214mg
Iron (mg)
2.71mg
Potassium (mg)
126mg
Method
- 1 Place the plain flour in a mixing bowl, add the water and whisk to a smooth batter. In another bowl, mix the polenta, rice flour and 1 tsp of cajun spice mix until evenly combined. Dip the tofu chunks in the batter followed by the polenta mix ensuring each chunk is evenly coated.
- 2 Pour the vegetable oil into a deep frying pan or skillet and heat the oil to 170c. Carefully lower each of the tofu chunks into the oil and fry for 4 minutes, turning occasionally, until golden and crispy. Remove the chunks from the oil and place onto kitchen towel to drain.
- 3 Place the Hellmann’s Vegan Mayo, chives and the remaining cajun spice into a bowl and mix well to combine.
- 4 Season the tofu chunks with sea salt and serve alongside the dip.