Combining speed with massive nutrition, these high-protein poppadums are a game-changer for plant-based snacking. With 30g of protein and zero carbs, they are as functional as they are delicious.
Here is how you can make them at home with just 3 minutes prep time!
If you are looking for a crispy, crunchy snack that fits perfectly into a high-protein lifestyle, look no further. This recipe uses paper tofu to create a poppadum-style snack that is incredibly simple to prepare and packs a serious nutritional punch.
What is Paper Tofu?
Origin: It is the thin film that forms on the surface of soy milk when it is heated in an open pan.
Texture: When fresh, it is soft and pliable; when dried, it becomes brittle and paper-like.
Nutritional Powerhouse: Because it is made from the concentrated top layer of soy milk, it is exceptionally high in protein and low in carbohydrates.
How to Use It
As a Snack: As seen in this recipe, it can be seasoned and baked for 12 minutes at 180°C (350°F) to create a crispy, poppadum-style cracker.
As a Wrap: Once rehydrated (if using the dried version), it can be used to wrap fillings for spring rolls, dim sum, or "duck" pancakes.
In Soups and Stir-frys: It can be sliced into ribbons to act as a high-protein noodle substitute or folded into stews where it absorbs the flavours of the broth.
Prep Tip: If you buy it dried, simply soak it in warm water for a few minutes until it softens and becomes flexible before using it in wraps or stir-fries.
Now let’s get cooking…
Macros
267 kcal, protein 30g, carbs 0g, fat 15g
Ingredients:
½ pack (115g) paper tofu
25ml water
1 tsp ground cumin
¼ tsp black pepper
Pinch asafoetida
Salt to taste
Method:
Prep: Preheat oven to 180°C (350°F).
In a small bowl, combine the cumin, black pepper, asafoetida, salt, and 25ml of water. Mix these together to create a light seasoning liquid.
Take your paper tofu and coat it evenly with the spice mixture. Ensure each piece is well-seasoned to get that authentic poppadum flavour.
Place the seasoned tofu onto a baking tray lined with parchment paper. Bake for a total of 12 minutes, making sure to flip the pieces halfway through the cooking time to ensure an even crunch
Once they come out of the oven, allow the poppadums to sit for at least 5 minutes. This resting period is crucial as it allows them to fully crisp up.
How to Enjoy
Devour these crunchy treats with your favourite sauces, such as mango chutney, lime pickle, or a mint-and-coriander yoghurt dip.
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To your health & fitness,
Paul & Gemma
Hench Herbivore
