Crouton« effect tofu filling»

Vegetarian recipe

Tofu topping with croutons

Want to add a touch of crunch to your soups, without compromising your digestive comfort? This low FODMAP tofu topping is the little bonus that makes all the difference. Simple to prepare, tasty and versatile, it adds an irresistible crunchy texture while remaining gentle on the digestive system.

Perfect for enhancing a soup or even a salad, this recipe relies on well-balanced spices and ingredients carefully chosen to suit a low-FODMAP diet.

Bake or pan-fry as you prefer, this golden, fragrant tofu will quickly become a must-have for adding protein and pleasure to your meals. An optional extra... but one we often adopt after the first bite.

Tofu topping with croutons
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Crouton« effect tofu filling»

Prep Time15 minutes
25 minutes
Total Time40 minutes
Servings: 6 portions

Ingredients

  • 250 g firm tofu (unseasoned)
  • 1 tablespoon (15 ml) olive oil
  • 1 tsp (5 ml) sweet paprika
  • ½ tsp (2.5 ml) turmeric
  • ¼ tsp (1.25 ml) cumin
  • Salt and pepper to taste
  • 1 tsp (5 ml) garlic-infused oil  (optional)
  • 1 tablespoon (15 ml) cornstarch for an even crispier finish (optional)

Instructions

  • Prepare the tofu: drain, then press for 10 minutes between two paper towels or a clean cloth with a weight on top. Cut into small cubes (1 to 1.5 cm).
  • In a bowl, combine olive oil, garlic-infused oil (optional), paprika, turmeric, cumin, salt, pepper and cornstarch (optional if you want extra-crisp tofu). Add the diced tofu and toss well to coat.
  • Bake (crispiest and easiest): Preheat oven to 210°C. Spread the tofu on a baking tray lined with baking paper. Bake for 20-25 minutes, turning halfway through, until golden and crisp.

Notes

Cooking option :
Pan-fry (quicker): Heat a drizzle of oil in a non-stick frying pan.
Brown the tofu cubes for 8 to 10 minutes, stirring often, until crisp.