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
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.
- 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
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
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.
- 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
1. Mix all the ingredients together in a bowl. Chill until you’re ready to serve.