Ingredients
1/2 block of Cauldron Organic Tofu, drained and pressed for 20 minutes, cut into triangles approximately 10cm x 5cm x 1cm – makes 6 slices
For the Marinara Dusting:
4-6 tbsp flour
1 tsp garlic powder
2 tbsp sundried tomato puree
1/2 tsp salt
1/2 tsp black pepper
2 tsp dried oregano
For the Batter:
6 tbsp self-raising flour
3 tbsp corn flour
Pinch of salt
100ml cold water or enough to make a light, thin batter
For the Ciabatta Crumb:
10tbsp (3 slices blitzed) ciabatta crumb
½ tsp salt
2 tbsp vegan mozzarella
1/4 tsp chilli flakes
3 tbsp fresh basil, chopped
1 tbsp sundried tomato, finely chopped
For the Dipping Sauce:
3 tbsp tomato ketchup
1 tbsp Sriracha chilli sauce
