Chilli glazed tofu bites {vegan, GF}4

Posted on January 28, 2013 by ChristieDinner Time, Gluten Free, Snacks & Starters, Vegan, Vegetarian

Got people coming over at short notice? Have they got diet restrictions like gluten free, vegetarian or vegan?

No problemo! I’ve got you covered with the easy canapé that can also double as a spicy main course with some steamed rice and greens.

Now wipe that sweat off your brow from worrying about cooking for people with allergies and get into the kitchen to whip these up!

You know how in restaurants sauces are always beautifully glossy and shiny and moreish? You know how they achieve that?

One word…. BUTTER.

Butter is a magical ingredient. I won’t go into how I adore it now, because I’ve bored-you-silly many times before with professing my love. However, one of the fantastic uses for it is adding a dollop right at the end to a finished sauce to make it nice and shiny.

I wanted to achieve that glossiness in this recipe, but also wanted to keep it vegan.

Enter stage left: Nuttelex. My favourite vegan ‘butter’ made with plant seed oils and no extra salt or sugar. Oh, and it’s 100% Aussie owned and made. (Full disclosure: I am not an ambassador of this product, nor have I been paid to promote it, I just think it’s a great product).

Including this spread in the sauce gives it a rich and buttery mouthfeel and makes the sauce thick and shiny. Just lovely, if I do say so myself!

I popped the leftovers into a container in the fridge and then used them the next night for dinner in a quick fried rice with peas, sweetcorn, soy sauce and sesame oil. Plus extra sriracha squirted on top – I can’t get enough of the stuff.

Oh, and I *may* have even sneaked a few bites cold from the fridge and thought they tasted pretty good!

Do you stress when cooking for guests with allergies? Have you tried Nuttelex?

Christie x

Chilli glazed tofu bites

makes 20

  • 375g block of extra firm tofu
  • vegetable oil spray
  • 1 tablespoon hot chilli sauce (such as sriracha – the chilli love of my life!)
  • 1 tablespoon tomato paste
  • 1 tablespoon dairy-free spread (such as Nuttelex)
  • 2 tablespoons Vitasoy Original Soymilk (or light cream if you prefer)

1. Line a plate with a double layer of paper towels and heat the oven to 200C.

2. Cut the tofu into 40 cubes about 1.5cm squared and place onto the paper towel-lined plate. Top with more paper towel, pressing down gently, and leave for 5 minutes to absorb as much moisture as possible.

3. Transfer the tofu cubes to a roasting tray lined with baking paper and spray lightly with vegetable oil. Roast in the oven for 15 minutes until lightly golden. Turn the oven off and leave the tofu in there while you make the glaze.

4. In a small saucepan, place the chilli sauce, tomato paste, vegan spread and soymilk and stir over medium heat for 5 minutes until smooth and thick. Season with salt and pepper.

5. Transfer the tofu to a serving platter and pour over the glaze. Serve immediately with toothpicks as a canapé or with rice and greens as a main meal.

Fig & Cherry was commissioned by Vitasoy Australia to develop this sponsored recipe featuring their range of non-dairy milks. For more great soy recipes (including plenty more by Christie!) visit

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