Seasoned tofu cubes coated with Panko and baked till tender-crisp. Animal-Free Tater tots baked till crisp. Served with a dipping sauce of ketchup, dairy free BLEU cheese dressing, chopped onion and dill pickle. Great snack for company or as a meal when watching the movies!

Serves 4-6 depending on portion size

Preheat oven 400 degrees

Make Dipping Sauce:

Equal parts ketchup and dairy free BLUE CHEEZE DRESSING with chopped sweet onion and dill pickle as desired. Stir and serve.


I used Lamb Weston brand CRISPY POTATO PUFFS. Bake as many as you like according to package instructions.


14 oz. water-packed extra firm block of tofu, patted firmly with towel and cut into 3/8 – 1/2 inch cubes placed in large bowl and sprinkled with:

1 t. salt

1 t. garlic powder

1 t. onion powder

1 t. smoked paprika

1 t. Imitation Chicken Flavored Bouillon Powder by SPICE TIME

1/4 c. plain Panko crumbs

1- Toss tofu plus seasoning by flipping bowl repeatedly or using large spatula or spoon gently to evenly coat.

2- Place on oiled cooling rack over baking sheet distanced for equal baking.

3- Bake in preheated 400 degree oven 20 minutes or till crispy and golden.

4- Remove from oven, loosen from racks with pancake turner, then cool on racks to room temperature throughout cubes.

5- If making ahead partially bake, then finish baking just before serving.

6- Bake the taters according to package instructions after you bake the tofu.

7- Serve in parchment paper lined cups with a bullet of Tomato BLUE Dipping Sauce.


Published by Sharon Lee Davies-Tight, artist, writer, chef

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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