Silken Tofu Bread Pakoda
There are not many things you can’t turn into a pakoda, but bread might just be the final frontier.
This recipe takes the familiar gram flour batter, adds silken tofu for extra protein and softness, and turns it into something that feels like savoury French toast with Indian flavours.
It’s simple to make, adaptable, and works with any bread you have at home. The same batter can be made thicker with extra gram flour and used for vegetable pakoras too.
Oil is optional (a good non-stick pan will do just fine) but a touch of olive or coconut oil for those who are struggling with it sticking.
Ingredients
1 cup gram flour (add more for a thicker batter)
1 packet silken tofu (about 300 g)
1 cup nutritional yeast
1 tsp cumin seeds
1 tsp chili powder
½ tsp turmeric
3 cloves garlic
2 cups water (adjust for the consistency you want)
Salt to taste
Up to 6 slices bread (based on the quantity of batter)
1 tsp olive or coconut oil (optional, for frying)
Fresh coriander (optional, for garnish)
Instructions
In a bowl, mix gram flour, cumin seeds, chili powder, turmeric, and salt.
Transfer the dry mix to a blender and add silken tofu, garlic, nutritional yeast, and water.
Blend until smooth. Add more gram flour if you want a thicker batter.
Pour the batter into a wide bowl.
Dip bread slices into the batter, coating both sides evenly. Avoid soaking too long as the bread will break apart.
Heat a non-stick pan on medium heat. Fry each coated slice until golden on both sides. Use a touch of oil if desired, or cook oil-free for a lighter version.
Garnish with chopped coriander and serve hot.
Nutritional Information
Per serving (1 bread pakoda, based on 6 total servings):
Calories: 243
Protein: 18.3 g
Carbs: 33.3 g
Fat: 5.1 g
