CRISPY UNFRIED 'CHICKEN' FINGERS, Vegan, low-salt, low preservatives for kids & the infirm + adult canapés

These tasty crispy low-fat morsels make a cheerful and healthy meal for kids' and the infirm or, with a little twist,  go double duty as sophisticated adult canapes

 'Chicken' Gougons with ketchup & mayo served in the style of 'Sam-Cam-lite' 
 Take that, Miriam C!  

For many people, tofu is still a world of mystery albeit a tasty one encountered in Chinese restaurants. Treated right, it is a great meat substitute -- low in fat and deliciously savoury, easily absorbing flavours.  At least one carnivore has been converted by a 67 recipe using this eco-friendly food (Chilli Broccoli and Tofu)!

Tofu is popular with vegans who use it in desserts, sauces and other exotic ways.  67 usually sticks  to tried and trusted recipes: marinaded in sherry, soy sauce, ginger and garlic then stir fried, or cubed in soups. 

But not this time.

Here's a Double Duty recipe for 'chicken' gougons that provides an appealling lunch for small fussy eaters AND turns into a sophisticated canape with a boozy peach dipping sauce.

If you're thinking about the gougons for sandwiches, you can make the gougons thinner.

Preparation starts the night before.

Cost: £3.50'ish (6/23)
Serves: 2-3 kids for lunch or a small platter of canapes

Ingred:
    280 gms firm organic tofu, in fingers (4 horizontal slices, each cut into 5-6 fingers; try not to make the fingers too fat - their 'chickenness' is easily lost)

    1/2 cup unstrained 0-fat yoghurt
    2 tbsp Dijon mustard
    1 med clove garlic grated
    2-3 tbsp finely minced onion
    1/2 tsp salt  
    1/4 tsp pepper
    1 tsp celery salt

Then: 
    1/2 tsp smoked paprika
    1/4 tsp thyme
    1/2 tsp oregano
    1/2 tsp cumin
    1/3 tsp dried coriander 

    OR 1 1/2 tsp Cajun seasoning

    2/3 mug of breadcrumbs (67 used home-made from light wholemeal spelt buns but Japanese panko crumbs are also good)  


Method:

1. Mix yoghurt and spices
2. Pour half into a glass tray
3. Carefully place fingers in the mix
4. Cover with the other half of the yoghurt mix
5. Cling film & refrigerate 4 hours or overnight
6. Preheat oven to 450F, 220fan, 250C
7. Prepare 2 trays - one for baking, one for breadcrumbs
8. Spread half the breadcrumbs in one tray and, using a fish slice/spatula, carefully remove fingers from yoghurt and place them on the crumbs; cover with the rest of the breadcrumbs, patting them on to the sides if necessary
9. Generously spray the baking tray with olive or veg oil; transfer breadcrumbed fingers to the baking tray 
10. Lightly spray top of fingers with oil
11. Bake 35 mins, turning the fingers once
12. Serve with ketchup (homemade if possible) and yoghurt-mayonnaise (the photo shows store-bought ketchup and mayo; the blog supports SamCam!)  

ADULT 'CHICKEN' CANAPES

1. Increase spices to: 

      1 tsp smoked paprika

      1/2 tsp cayenne

      1/2 tsp thyme

      1 tsp oregano
      1 tsp cumin
      1/2 tsp dried coriander OR

      2-3 tsp Cajun seasoning

2.  Boozy peach (or nectarine), chilli & mint dipping sauce
    
    1 large ripe peach/nectarine, stoned, coarsely chopped
    1/3 raw yellow pepper, slightly less in weight than the peach
    2-3 tablespoons red onion
    1 tsp fresh mint or 1/3 tsp dried
    zest and juice of half a lime 
    brandy to taste, at least 1/4 cup
    1/2 tsp maple syrup (opt)

1.  Blitz until smooth with stick or bowl blender
2.  Refrigerate a few hours, pref overnight for flavours to blend
3.  Taste; add pepper and a bit of salt

Tips:

• the peach dipping sauce goes well with anything spicy; for kids, leave out the booze, slightly reduce the bell pepper and red onion and increase maple syrup
• hard peaches can be sauteed lightly in a little butter 2-3 mins or beginning to soften
• in winter, tinned peaches in juice, not syrup, are fine

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.