Ingredients

For the marinade:

• 2 cups water
• 2 tablespoons apple cider vinegar
• 2 tablespoons nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon parsley flakes
• 1/2 teaspoon sriracha
• 1 1/2 teaspoons salt
• 1/4 teaspoon black pepper

For the popcorn tofu:

• 1 block extra firm tofu
• 1/3 cup cornmeal
• 1/4 almond milk
• 1/2 cup panko bread crumbs
• 2 tablespoons nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 teaspoon paprika
• pinch of dried basil
• pinch of dried thyme
• pinch of parsley flakes
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the sweet mustard sauce:

• 1/3 cup vegan mayo
• 1/4 cup mustard
• 2 tablespoons agave
• 1/4 teaspoon paprika
• 1/2 teaspoon garlic powder
• pinch of salt

Directions

For the marinade:

1. In a medium-large bowl, whisk together all ingredients. Press tofu to get as much liquid out as possible. Rip into bite sized chunks. Add to the bowl of marinade. Set aside and allow to marinate at least a few hours.

For the popcorn tofu:

1. Preheat the oven to 450 degrees.
2. Remove tofu from marinade and place on a paper towel to allow to dry off a bit, then place in a medium bowl.
3. In a small bowl whisk cornmeal and almond milk together. Pour over tofu and toss until all pieces are evenly coated.
4. In a large ziplock bag, add panko bread crumbs, nutritional yeast, and spices. Close the bag and shake a couple of times to mix. Pour in the tofu. Gently shake until all the pieces of tofu are coated with the bread crumb mixture.
5. Line a baking sheet with parchment paper and spread out the pieces of tofu onto the sheet. Place in oven and bake for about 30 minutes, until golden brown and crispy.

For the dipping sauce:

1. In a medium bowl whisk together all ingredients.
2. Serve with popcorn tofu.
3. Enjoy!