Vegan Christmas Canapes

For the crispy sticky tofu bites

1. Slice the Cauldron Extra Firm Tofu into 10 cubes. Place the cornflour onto a plate and toss the tofu cubes in the cornflour to coat.

2. Place a non-stick frying pan over a medium heat. Add a drizzle of sesame oil and fry the tofu cubes on all sides until golden brown and crispy (this should take about 10 minutes). 

3. Mix the soy sauce, garlic, chilli flakes, maple syrup and one tablespoon of water in a small bowl. Add this to the frying pan with the tofu cubes. Toss to coat and reduce to a sticky glaze. 

4. Place the sesame and nigella seeds in a small bowl. Add the tofu cubes and toss to coat the cubes in the seeds (you may need to do this in batches).

For the sticky glazed Moroccan lollypops

1. Cook the Cauldron Moroccan Falafels as per pack instructions. Remove from the oven and brush with mango chutney. Roll each falafel ball in chopped pumpkin seeds and pop a cocktail stick in the top of each falafel to create a ‘lollypop’.