Vegan sesame toast that’s good enough to tweet
Chow down on one of our Chinese favourites, jam-packed with ginger, soy sauce and sesame seeds, to curb your most cantankerous takeaway cravings.
Easy 15 mins Serves 4
Vegan sesame toast that’s good enough to tweet
Easy 15 mins Serves 4
Ingredients
250g drained tofu
1-2 teaspoons of seaweed (or umami) salt (in some supermarkets, or online)
1 tbsp baking powder
1 tbsp water
2 tbsp sesame oil
2 tsp ginger, fresh
1 tbsp light soy sauce
1 small red onion
8 slices of Roberts bread
Method
Pre-heat your oven to 200°C. Put the tofu, umami salt, baking powder, water, ginger, soy sauce, onion and sesame oil in your food processor and pulverise to a paste.
Quarter each slice of bread diagonally then slather the flavour-packed paste across one side, with a little mound in the middle.
Pour the sesame seeds onto a plate and press each bread triangle, paste-side down, into the seeds to give them a smooth, scrummy covering.
Pop them on a baking tray and crisp them in the oven for 10 minutes (giving you just enough time to learn a couple of tai chi moves online)!
If you want the top more golden, just stick them under the grill for a few minutes. Now say “open sesame” and tuck in.
