Vegan Mock Popcorn Shrimp – a delicious recipe with olive oil, whole wheat flour, nutritional yeast, seafood seasoning, parsley flakes. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Dry out the tofu however you have to-- whether it's the stove top, microwave, or plate-press method. But it has to be really, REALLY dry in order for this work. I drain the package very well then blot with a dish towel once the block is on a plate, then nuke it in 2-minute intervals, blotting off water every time, until little to no water comes out then I let it cool off so I can handle it.
2
Cut the tofu into little cubes.
3
Mix the remaining ingredients EXCEPT the olive oil in a long rectangular dish/container.
4
In a tossing bowl, toss the dry tofu cubes with the olive oil to fully coat them.
5
Dredge the cubes with the flour mixture.
6
Lightly fry in canola oil then blot on paper towels.
117
kcal
Calories
8
g
Fat
11
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 17 ounces extra firm tofu, 2 tablespoons olive oil, 1/2 cup whole wheat flour, 1 tablespoon nutritional yeast, and more.
Yes, Vegan Mock Popcorn Shrimp falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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