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About the author – Alexandra from Its Not Complicated Recipes is from Adelaide, South Australia and lives with her two gorgeous Birman cats. Alexandra’s recipes are uncomplicated and foolproof. She loves to demonstrate that delicious food can be prepared quickly and simply from everyday ingredients.
I was delighted when Alex agreed to do a recipe for my blog. On top of that, I was very intrigued when she said it was a vegan version of prawn toast!
So here it is – enjoy!
Vegan “Prawn” Toast Recipe
Not Prawn Toast
If you are vegan/vegetarian or if you have a seafood allergy, this easily prepared Chinese inspired dish will be of interest to you. It’s called Tofu Sesame Toasts, and it’s a must-try recipe, inspired by the classic Chinese appetiser, prawn toast. They are quick and easy to make and their delicate balance of flavours may convert even those who strongly dislike tofu.
For this recipe, in place of prawns, I have used firm tofu. Just be sure to not use silken tofu which would be too soft. The egg has been replaced by chia seeds, which, when soaked for 15 minutes, produce a gel-like substance which helps bind the ingredients together.
Oyster sauce is replaced by a vegan variation, made from mushrooms, which adds depth of flavour. Otherwise, traditional ingredients of spring onions, ginger, sesame oil and soy/tamari sauce are used.
The method for this recipe is simple and results in a savoury appetiser that is guaranteed to impress. The toasts are very quick to make and you don’t need a deep fryer for these, they are shallow fried in a frying pan.
Just whiz the ingredients in a food processor spread generously on slices of baguette, sprinkle on sesame seeds and shallow fry.
However, these crispy toasts should come with a warning – one piece is never enough for this simple and tasty starter. They have a crisp toast base with a sesame seed topping which provides extra crunchiness and a mild nutty taste.
Vegan “Prawn” Toast Recipe
Inspired by a classic Chinese appetiser, these Tofu Sesame Toasts are quick and easy to make and have a delicate balance of flavours.
- 1 teasp white chai seeds
- 3 teasp cold water
- 250 gram firm tofu not silken
- 2 spring onions chopped
- 1 1/2 teasp ginger finely grated
- 2 teasp soy sauce can use gluten free Tamara
- 1 1/2 teasp sugar
- 2 teasp oyster sauce vegan*
- freshly ground black pepper
Mix the chia seeds with the water and set aside about 15 minutes, until a gel forms.
Put the tofu on several layers of paper towel and pat it dry. It is important to remove as much moisture as possible.*
Place the tofu in a food processor.
Roughly chop the white part of the spring onion. Finely slice the green part and set aside.
Add the white spring onion, finely grated ginger, along with the tamari/soy sauce, sesame oil, sugar, vegan oyster sauce, the chia seed gel and black pepper to the processor. Whizz all the ingredients to a paste then transfer to a bowl.
Add 2 tablespoons of finely sliced green spring onion to the mixture and set aside a little extra for garnish.
Adjust seasoning to taste if necessary. Refrigerate the mixture for a half hour to help the filling firm
Spread the filling onto the slices of bread; be generous so there’s plenty of flavour. Sprinkle the filling with sesame seeds, gently pressing them down a little with a spatula.
If making in advance, refrigerate until ready to cook. *
Pre-heat the oven to 150 Degrees C (300 F).
Layer three slices of paper towel on an ovenproof plate.
Heat a large non-stick frying pan with the oil. Heat until a small piece of bread dropped into the oil sizzles.
Put the toasts in, a few at a time, sesame seed side down.
Fry 1-2 minutes until the sesame seeds become golden.
Gently and carefully turn the toasts and cook until the bread side is golden brown.*
Place on the prepared plate and put into the oven to keep warm whilst you cook the remainder.
Serve the toasts sprinkled with an easily made Sweet Chilli Sauce or Sprinkle with a little extra finely sliced green spring onion as garnish.
The tofu must be firm, not the silken type.
Vegetarian “Oyster” Sauce is made from mushrooms and adds important flavour.
To avoid too much moisture in the mixture, the tofu needs to be as dry as possible.
The toasts can be prepared a day in advance and kept covered in the refrigerator.
The topping is quite fragile so the toasts need to be turned gently and carefully.
If you want to make these gluten-free, ensure your soy/tamari and vegan sauces are gluten-free and spread the topping on some good quality gluten-free bread.
Wow, thank you so much, Alex, for creating this recipe for us!
If you try this recipe please let me know in the comments below!
Have you seen this Green Tea Chai Seed pudding yet?