Hot Maple Breaded Tofu Bites & Peach Salad

Name: Hot Maple Breaded Tofu Bites & Peach Salad
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Ingredients: FOR THE CAULDRON BREADED TOFU BITES:; 1 x 200g pack Extra Firm Plant-Based Tofu [https://www.cauldronfoods.co.uk/products/extra-firm-plant-based-tofu]; 2 tbsp. almond milk; 2 tbsp. flour; 50g panko breadcrumbs; ½ tsp. smoked paprika; ½ tsp. sesame seeds; Coriander leaves; FOR THE HOT MAPLE SAUCE:; 10g plant butter; 2 tbsp. maple syrup; Pinch chilli flakes; ½ tbsp. lemon juice; FOR THE WARM GRIDDLED PEACH AND ROCKET SALAD:; 2 peaches, stone removed and quartered; 50g rocket leaves; 15g pecan nuts; 1 pickled beetroot, sliced into matchsticks

Sweet, sticky and delish, what could be hotter than hot honey tofu? Bask in the praise when you serve up Hot Maple Breaded Tofu Bites & Peach Salad this summer. And when the seasons change, switch peaches for plums (you can switch to your favourite plant milk any time too).

Serves 2

35 mins

Easy

Vegan

Cauldron breaded tofu bites with a hot maple sauce with a peach salad on a green bowl.

Made with our Extra Firm Plant-Based Tofu

High in protein

Vegan

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Ingredients:

For the Cauldron breaded tofu bites:

1 x 200g pack Extra Firm Plant-Based Tofu

2 tbsp. almond milk

2 tbsp. flour

50g panko breadcrumbs

½ tsp. smoked paprika

½ tsp. sesame seeds

Coriander leaves

For the hot maple sauce:

10g plant butter

2 tbsp. maple syrup

Pinch chilli flakes

½ tbsp. lemon juice

For the warm griddled peach and rocket salad:

2 peaches, stone removed and quartered

50g rocket leaves

15g pecan nuts

1 pickled beetroot, sliced into matchsticks

Our tip

We’ve used almond milk in this recipe but you can swap this for your favourite plant milk. Why not swap the peaches in this recipes for plums when the seasons change.

Method:

For the Cauldron breaded tofu bites:

Pre-heat the oven to 180°C (fan)/200°C electric/Gas Mark 6.
Place the almond milk, flour and panko in 3 separate bowls. Add the smoked paprika to the flour and mix to combine.
Toss the Cauldron Extra Firm Plant-Based Tofu in the almond milk then toss in the flour. Toss again in the almond milk then toss the pieces in the panko to coat.
Line a baking tray with non-stick baking paper. Tip the breaded Cauldron Extra Firm Plant-Based Tofu onto the baking tray and bake in a pre-heated oven for 25 minutes.
Remove and set to one side to keep warm.

For the hot maple sauce:

Place the plant butter, maple syrup and chilli flakes into a small saucepan. Add one tablespoon of water to the pan. Bring to the boil and reduce to a syrupy consistency.
Remove from the heat and add the lemon juice and set to one side to keep warm.

For the warm griddled peach salad:

Heat a non-stick griddle pan over a high heat. Add the peach wedges to the griddle and cook for 1-2 minutes on each cut side to char.
Place the rocket leaves into a serving bowl. Top with the griddled peaches. Add the pecan nuts and pickled beetroot.
Drizzle over one tablespoon of hot maple sauce (keep the rest to drizzle over the Tofu Pieces).

To serve:

Place the Cauldron breaded Tofu into a serving bowl. Drizzle over the hot maple sauce and toss to coat. Garnish with sesame seeds and coriander leaves.
Serve with a side of warm griddled peach salad.

Our tip

We’ve used almond milk in this recipe but you can swap this for your favourite plant milk. Why not swap the peaches in this recipes for plums when the seasons change.

Hungry for ideas?

Fancy an Indian? Thai? Peruvian? Our recipes take inspiration from every nation. Veggie or vegan, quick hits or fancy plants creations, we’ve got you. Take a bite… and another!

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