2tablespoonsall-purpose gluten-free flouryou can use regular AP flour if you're not gluten-sensitive
1teaspooncornstarch
1teaspoongarlic powder
1teaspoononion powder
½teaspoonpaprika
½teaspoonsea salt
½teaspoonfreshly ground black pepper
1pound(454g)extra-firm tofupressed
8ounces(227g)plain potato chips
Cooking spray
Instructions
Preheat the oven to 425 °F (218 °C) and spray a sheet pan with cooking spray.
In a large bowl, mix together the almond milk, flour, cornstarch, garlic powder, onion powder, paprika, sea salt, and black pepper until a slurry forms. Set aside.
Place the potato chips in a food processor and process until a coarse crumb is formed, transfer to a shallow bowl and set aside.
Tear the tofu into bite-sized pieces. Dip the tofu pieces into the slurry then dredge through the crushed potato chips pressing firmly to coat. Place in a single layer on the prepared baking sheet. Spray the tops of the tofu with cooking spray and transfer to the oven.
Bake for 25-30 minutes or until the coating is golden brown and crunchy. Serve immediately.
Notes
How to store and reheat: Store leftovers in an airtight container in the refrigerator for up to 3 days. While you can reheat popcorn tofu in the microwave, it’s best reheated in a 400ºF oven for about 10 minutes to revive some of its original crispiness.How to freeze: Freeze popcorn tofu for up to 3 months in an airtight container. Reheat it from frozen in a 400ºF oven for about 15 minutes, or until warmed through and crispy on the outside.