Everything Bagel Tofu Sticks
In a Caesar wrap? Yes.
Here’s a fun, easy recipe that takes a block of tofu and turns it into something Vincent thought was crusted cheese sticks.
You know I’m normally not one to try to make tofu be something that it’s not, but I had to laugh at that, knowing that some could would call it a big win. The “cheesiness” is really more a full-on savoriness, thanks to umami-rich, multi-textured Everything Bagel Seasoning.
This blend is a new offering from Burlap & Barrel, the renowned single-origin spice company. When I first met co-founder Ethan Frisch several years ago, I was only dimly aware how complicated a spice business is, especially one that’s as much about finding the best tasting spices in the world as it is putting sustainability and equity at its heart.
I loved learning how one of his initiatives was persuading the farmers he works with to take more of a role in processing and packaging, so as to own a larger share of the supply chain and keep money in local economies.
If you’re interested in more of how Burlap & Barrel does business, I encourage you to check out their Impact Report, as well as learn about their successful lawsuit against the U.S. federal government’s latest effort to unlawfully impose global tariffs.
But this Everything Bagel Crunch really earns its name. On top of the classic poppyseeds and sesame seeds, it has pearl salt from Tanzania’s Swahili Coast, which is formed by the winds that roll the salt crystals into rounds and has such a rich, mineraley flavor that pops in the mouth. And then there’s Vietnamese granulated purple garlic, a spice-drawer staple that I’d never considered as a finishing condiment. But with its intensely flavorful, crunchy texture, I will from now on.
Maybe it’s all the umami-rich flavors, combined with a fleeting awareness that there’s been a resurgence of a certain ‘90s lunch staple, but the first place my mind when when I tasted these crusted tofu sticks was to put them inside a Caesar wrap.
They get tucked in with a pile of dressed Caesar salad and a handful of roasted chickpeas—so simple. The tofu is also great cut into cubes and used as protein topping for bowls and salads; you don’t have to take things in a full-on Caesar wrap direction. But that seems boring by comparison.
🚨🚨 Steve Sando on SALT PIG 🚨🚨
For the latest episode of our home cooking podcast SALT PIG, Elinor Hutton and I had such a wonderful time chatting with Steve Sando, founder of heirloom bean company Rancho Gordo. We get into all things bean, but I’m mostly left with a feeling of inspiration. I love Steve’s clarity of vision with life and work, and how he makes everything—from beans to building a home cooking repertoire to being part of a community of misfits—seem so simple and exciting. If you’re a fellow bean freak (and I know that some of you are), please do give it a listen.
Everything Bagel Tofu Caesar Wraps
I created this recipe using Burlap & Barrel’s new Everything Bagel Crunch spice blend, which is really excellent and I encourage you to give it a try. It has a similar salt level to other brands, so you can easily swap in a homemade blend or a different store-bought one.
For a homemade Caesar dressing, I recommend Jeanine Donofrio (of Love & Lemons)’s recipe as well as this vegan one from Becky Hughes.
This everything bagel tofu meal preps quite well. I like it cold, even if it has softened. But to revive the crispiness, reheat it on a parchment-lined pan in a 350ºF oven for 10 to 15 minutes.
The crunchy roasted chickpeas are meant to replace the classic croutons, which I’ve pretty much stopped making these at home. I like the store-bought ones best, and they’re such a good salad topper.
Yield 4 wraps | Prep time 15 minutes | Cook time 25 minutes
1 block (14 to 16 ounces) extra- or super-firm tofu
2 tablespoons olive or avocado oil
1 tablespoon apple cider vinegar
3 tablespoons arrowroot powder or cornstarch
3 tablespoons Everything Bagel Seasoning
For Caesar Wraps
1 small head romaine lettuce, chopped
Caesar salad dressing, to taste
½ cup roasted chickpeas
4 large tortilla wraps
1. Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
2. Blot the tofu dry. Slice the block in half crosswise, then cut each one into 4 steak-frites-sized sticks, to make 8 pieces. (You can also cut these into cubes or slabs or any shape you please.)
3. Whisk together the oil and vinegar in a mixing bowl. On a dinner plate, stir together the arrowroot and everything bagel seasoning. Batter the tofu pieces by gently coating them in the oil mixture, and then rolling them through the arrowroot-spice batter so that they’re covered all over. Arrange the pieces on the prepared baking sheet.
4. Roast until lightly browned and crisp all over, 20 to 25 minutes, carefully turning them over halfway through.
5. To assemble caesar wraps: Toss the romaine lettuce with Caesar dressing to taste. Stir in the roasted chickpeas. Divide the salad between the 4 tortillas, and top each one with 2 pieces of tofu, then wrap up like a burrito. Slice in half and serve.
Sounds delicious!!!
I have a jar of this seasoning that is just begging to be used for this. Thank you for all your clever plant-based recipes!