Giulia discovered vegan cuisine and its diversity in 2018. Cooking and creating is her passion. On her blog she regularly develops individual recipes and pictures.

Ingredients for 4 servings:

400 g tofu
100 ml soy milk
2.5 tablespoons yeast extract
2 tablespoons cornstarch
1 c chickpea flour
1 c wholemeal breadcrumbs
1 teaspoon chili
1 tablespoon smoked paprika powder
1/2 tablespoon cumin
2 tablespoons onion powder

Dill herb dip:
250 g soy yoghurt
1 teaspoon salt
1 lemon (juice)
1/2 bunch dill


Preparation time: 20 minutes

  • Mix the soy milk with the yeast extract in a small bowl. Put the chickpea flour in an extra bowl
  • Mix the spices with the breadcrumbs and place in a small bowl
  • Squeeze the tofu and cut it into 1cm thick strips
  • First turn the tofu strips in the chickpea flour, then dip them in the soy milk/yeast extract and cover with the breadcrumbs
  • Fry the tofu strips in a pan with plenty of olive oil
  • Oil-free version: Bake in the oven at 180°C for 25 minutes until its golden/brown
  • In the meantime, mix the yoghurt with the remaining ingredients and season with pepper
  • Serve together
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