1baguette cut to slices around 1 ½ cm thick * or gluten free bread
3tablespoonsesame seedsyou may need slightly more *
6tablespoonpeanut or vegetable oilfor frying
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 a sauce of your choice. 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.