Tofu calamari Vegan recipe

Tofu calamari

Cook 45 mins
Serves 4

Try this traditional Tofu Calamari Spanish dish, with a tofu twist. The aioli dipping sauce really makes this dish shine.

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1 pack Cauldron Organic Tofu, drained and pressed as per pack instructions for 30 minutes, cut into rings approximately 5cm diameter – use consecutive sized cookie cutters, any remaining tofu can be used for tofu scramble or in a tasty smoothie

Vegetable oil for frying

For the Predust:
1 tsp salt
1 tsp coarsely ground black pepper
2 tsp chilli flakes
2 tbsp plain flour

For the Batter:
200g plain flour
1 tsp salt
1 1/2 tsp baking powder
300ml sparkling water

For the Aioli:
4 tbsp Vegan mayo
1 tsp garlic paste
1 tbsp lemon juice
½ tsp ground black pepper


  1. Prepare the batter by sieving the flour, salt and baking powder into a large bowl and slowly beating in the water to make a smooth batter. Refrigerate for a minimum of 10 minutes.
  2. Combine the ingredients for the pre dust in a bowl and set to one side.
  3. Combine the ingredients for the aioli in a small bowl, mix well. Cover and refrigerate until required.
  4. Heat the oil to 180°C in a large, heavy-based pan or a deep fat fryer.
  5. Coat the tofu rings with the pre dust, dip into the batter then carefully drop into the hot oil. Fry for 2-3 minutes until the tofu is golden brown. Fry 2-3 rings at a time depending on the size of your pan. Drain on kitchen roll.
  6. Serve with the aioli and lemon or lime wedges.