I created this recipe, My Favourite Tofu Strips, inspired by, and wholeheartedly missing, a wonderful vegan joint that existed in Winnipeg called Mondragon. Mondragon was a vegan café and bookstore, housed in this city’s beautiful and historic Exchange District. Touted as Winnipeg’s anarchist icon, Mondragon was the heart of veganism in Winnipeg for a very long time. Or, at least, it was for me.
As a young teen, I found a community at Mondragon, even though when I was there I mostly sat by myself, drinking coffee while reading a book or studying. That being said, I did actually meet some really cool people and attended some amazing events there. I also purchased from the shelves of their bookstore some of the books that have had a significant impact on my life.
My favourite dish to purchase was the Southern Fried Tofu. I did my best to re-create it in this recipe. Mondragon always reminded me why I was vegan and I needed a reminder this week. Creating this recipe reminded me of all the experiences and things I learned while sitting in that café. I also crave those tofu strips at least once a week.
This one is for all the amazing people who made that Mondragon a reality, even though they likely have the real recipe and don’t need this wannabe version. Hope you enjoy!
my favourite tofu strips
serves 2
active time: 10 minutes ~ total time: 40 minutes
This is my absolute favourite thing to do with tofu. These tofu strips can turn any tofu hater into a tofu lover. Serve with maple dill sauce, recipe below.
Ingredients:
- 200 grams of extra firm, pressed tofu
- 1/4 cup gluten free bread crumbs* (see note from 2019)
- 1/4 cup nutritional yeast
- 1 tsp southern fried chicken seasoning (this blend by Splendor Garden is my favourite – but for a simple version use 1/2 tsp each of onion and garlic powder, and increase salt by a pinch or two)
- 1/4 tsp salt
- 1/4 cup + 2 tbsp chickpea flour (or besan flour)
- 1/4 cup water
- splash of apple cider vinegar
- 2 tbsp oil
Directions:
1. Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
2. In a shallow dish, mix together the bread crumbs, nutritional yeast, spice mix, and salt.
3. In a separate shallow dish, mix together the chickpea flour, water, and apple cider vinegar.
4. Spread the oil onto the parchment paper.
5. Slice the tofu into strips. Dip them into the flour mixture then into the breadcrumb mixture and place onto the oiled parchment.
6. Bake for 20 minutes, flip, then bake for an additional 10 minutes.
7. Serve with maple dill sauce, recipe below.
*UPDATE: I don’t always have gluten-free bread crumbs around, and honestly, they can vary quite a bit in size and texture! Lately, I have been using cornmeal, or instant polenta. It works great and you get a really nice crisp!
maple dill sauce
serves 2
active time: 5 minutes ~ total time: 5 minutes
This maple dill sauce is a vegan take on Honey Dill Sauce, a condiment that is unique to Manitoba, Canada. It pairs perfectly with these tofu strips, but also happens to taste great with anything.
Ingredients:
- 1/4 cup vegan mayo
- 1/4 tsp garlic powder
- 1/4 tsp mustard powder
- 3/4 tsp dill
- 3/4 tsp maple syrup
- salt, to taste
Directions:
1. Mix all the ingredients together in a bowl. Chill until you’re ready to serve.
i made this last week for a comfort food and it was really good. I didn’t make the dip and just used BBQ sauce and loved it.
I’m so glad you enjoyed it! Thank you for trying out the recipe 🙂
OMG! This is amazing! As a fellow Winnipegger I did not get a chance to go to Mondragon before it closed, but I have been trying to find a vegan version of Honey Dill for AGES! This recipe is incredible and I can’t wait to share it with all of my non-vegan friends!
Thank you so much!! I’m so glad you enjoyed it! 🙂
What if you use regular bread crumbs instead of gluten free?
If you don’t need to worry about eating gluten, you can certainly use regular bread crumbs. Just make sure they’re a finer ground bread crumb.
Made this last night and it was PERFECT for a quick weeknight meal to have with salad. Came together quickly and with minimal dishes! We didn’t make the sauce but went for maple dijon instead. I actually didn’t know that honey dill was a Manitoba thing! Great recipe!
I’m so glad you liked it!! Thanks for trying the recipe 🙂
I love tofu! And these are awesome, sauce is delicious. I like to do a hemp heart full sauce, has basically the same flavour, yours is really good, thanks for this.
Thanks Beth — I am glad you enjoyed them! A hemp heart sauce sounds yummy, I love hemp hearts but don’t use them enough!
https://www.rawtillwhenever.com/cauliflower-buffalo-wings-vegan/
This one is good even with meat eaters. 🍻
Do you use dry or fresh dill here ?
I often use dry dill because I always have it on hand, but fresh dill works great, too!
Does the flour need to be chickpea flour, or could I substitute something else? I don’t have any and am having trouble finding a place locally that carries it.
You can use another flour for sure! I’ve used the Bob’s 1-1 GF flour with success, and brown rice flour should work fine too. If it doesn’t need to be gluten-free, you can sub regular flour but I might add an extra tbsp, just because I find chickpea flour absorbs more liquid.
Are these good if eaten cold or better warm?
I eat them either way! But, the breading doesn’t stick as well once they’ve been placed in the fridge. I’ll make them and have them for leftovers, or put them in sandwiches, but the breading does get a bit crumbly.
Thank you for your quick reply.
I have never left a comment on Pinterest before. Just had to for these. Both my husband (who has never had tofu before!) and I LOVED them. I didn’t make the sauce but will next time given all the positive comments. Thank you so much.
I’m so glad! This is the best compliment! 😀 Hope you like the sauce when you try it!
This was really good! Only thing that my bread crumbs didnt stick so i used rice crispies
Oh rice crispies is a good idea! I’ve also used cornmeal mixed with the nutritional yeast and that’s worked well for me. Less of a crunch though!
Thanks for trying the recipe 🙂
I came here from Pinterest, looking for a honey dill sauce made with maple instead of honey and your page was the first one I found. I did a double take when I saw “Winnipeg” and “Mondragin” – I’m also from Winnipeg. Mondragon was awesome! Also (speaking of honey dill) – remember the Underground Cafe’s sun burgers??? The best!
I miss Mondragon so much too! I remember the Underground fondly… Wish we had more veggie options in the Exchange district!
What is the nutritional yeast for? Is there a substitute?
The nutritional yeast adds a lot of flavour and helps the texture of the coating. I’ve never tried it without, but I am sure you could use a mix of bread crumbs and corn meal (or 100% of one, the texture might be extra crunchy, though)! I hope that works if you try it!
I’m new to tofu and want to know if I need to do the ‘press the liquid out’ before slicing it. Is this something that ALWAYS has to be done before using tofu? Sorry for the newbie question!!
Thanks so much.
No need to apologize! After 12 years of veganism, I still debate pressing tofu and don’t own a tofu press! I think it’s a lot about preference, so I recommend playing around with different brands and try different preparations. For this recipe specifically, this is my favourite tofu to use: https://www.sunrise-soya.com/products/mandarin/mandarin-organic-pressed-tofu/ It comes pressed already and the texture is great. That being said, I have used regular extra firm tofu to make these and have not pressed the tofu and they still taste yummy!
Some people also like freezing and then thawing tofu as it changes the texture. I don’t do that often with extra firm tofu. I do like the freezing method with medium firm tofu and then using it to make tofu fried chicken — here is a great recipe: http://www.marystestkitchen.com/best-vegan-fried-chicken-gluten-free/
I hope this helps a bit 🙂 Let me know if you have any other questions!
Hi I am from Winnipeg also and loved Mondragon. Our vegan meet-up met there frequently. I loved all their dishes. Thanks for the recipe as I needed a new way to enjoy tofu.
You’re welcome! I miss Mondragon so much, it was the first place I really connected with other vegans!
I NEVER leave comments. This recipe is FANTASTIC ! One of the most enjoyable tofu dishes I have ever had! I will be making this every week! Thank you
Awe, I am so glad!! 🙂 Thank you!
Hello I was wondering can you use
Anthony Premium Cassava Flour instead of the Chickpea Flour.. I’m going to make this receipt .
I’ve never used cassava flour so I can’t guarantee it will work, but I think it would be fine! You may want to start with a little less water (chickpea flour absorbs a lot of liquid, I’m not sure if cassava flour is the same). People have also used white and brown rice flour successfully! I hope they work for you!
Wondering if this would work with arrowroot flour or tapioca starch instead of chickpea flour? If you had to choose one of the two, which one would you recommend?
I would probably choose tapioca, only because I am more familiar with using it! My only concern is that is could make it chewy. If you try it, please let me know how it works! You can also sub the chickpea flour for white/brown rice flour, quinoa flour – most gf grain flours would work!
Loved the tofu. Where do you get mustard powder? I made it with keens mustard but was too hot.
I’m glad you liked the tofu! I often get mustard powder from a local place, so it could be more mild. I would suggest maybe subbing it with 1/2 tsp (ish) of nice prepared dijon mustard instead?
Hello! I lived in Winnipeg for 18 years and never went to Mondragon! I’m sorry I didn’t! I moved away.
I’m saving your recipe and I think I’ll try it tonight!
Winnipeg= dill sauce!
😁
There is actually a new place that was opened by some of the former people involved in Mondragaon – it’s called Thyme! They have tofu strips on their menu, they aren’t quite the same but still tasty, so if you’re ever back in the city for a visit you can try them 🙂
I hope you like these ones, though!
I will try them! I come to visit from time to time! Thanks! So many new vegan restaurant options! And a few still there (Spring Roll)
Yes! And Lucky Koi is amazing too – a full vegan/vegetarian menu!
These were fantastic!!! Thank you for sharing.
…I sub’d with almond flour after checking the web for a suitable replacement for chickpea since I didn’t have any on hand. My partner loved them too…he’s is pretty picky when it comes to tofu.
Thanks, Wendy! I’m glad you and your partner like them!!