Four-Ingredient Mouth Party

Eat Me

Here is my secret to a winning vegan dinner recipe: Mix four things together. Make sure one of them is Doritos. The end.

At the time of this posting, Spicy Sweet Chili Doritos are the only vegan variety, although I hope their popularity will encourage Doritos to come out with more. Please be sure to check the ingredients before you buy as they may change over time and I’m way too lazy to come back and update this post. If this recipe floats your boat you’re going to love my cookbook.

 

Four-Ingredient Mouth Party Recipe

vegan dorito-crusted tofu

By BakeandDestroy Published: April 29, 2013

  • Yield: 8 pieces (2 Servings)
  • Prep: 30 mins
  • Cook: 35 mins
  • Ready In: 1 hr 5 mins

If you're not concerned with this being vegan feel free to swap in your favorite variety of Doritos.

Ingredients

Instructions

  1. Drain tofu and press for at least 20 minutes to remove excess water.
  2. Preheat oven to 400 degrees. Spray a cooking sheet with cooking spray. Cut tofu into 8 equal slices.
  3. Use a food processor to crush Doritos into Panko bread crumb-sized pieces. You might need to do this in two batches to process the whole bag. Place crumbs in a large bowl and set aside.
  4. In a shallow bowl, whisk together the cornstarch and non-dairy milk.
  5. One at a time, dunk the tofu slices into the cornstarch mixture, and then into the Dorito crumbs. Press the crumbs firmly into all sides to make them stick.
  6. Place the breaded tofu slices on the prepared baking sheet. Once they have all been coated, place them in the oven and bake 35-40 minutes until the outsides are crispy and the inside is nice and hot.

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    6 Comments

    1. In Brazil, we don’t have this flavor of Doritos, but i’ll find a similar vegan snack and do it, or my stomach will cry.

    2. OMG!!! Doritos-Tofu!!! I will be making this for sure! Man, this looks so good! Wow!

    3. Doritos aren’t Vegan friendly because they use a pig enzyme for their flavoring.

    4. I have never actually made anything with tofu. I have been a vegan for 2 years now and have just managed to avoid it (I do love tempeh though!). I have two questions for you here. I do not have a tofu press so what would you recommend I do? Also what is the importance of the cornstarch here, because I do not have any and I feel like I don’t commonly see it is used so I don’t want to buy it and not use it again. Will these not cook properly if the cornstarch is not in the mix. Thank you for all of your recipes, I just recently found your website and I love!!! I am probably going to be adding your book to my christmas list.

    5. The cornstarch is necessary, it helps the tofu to get crispy and helps the coating stick. You’ll use it a lot if you plan on doing any vegan baking – a box costs $2! You can rig up your own tofu press using a bunch of heavy objects stacked on top of the tofu – I have a full description in my book!

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