Vegan ‘Prawn’ Toasts – Chinese Fakeaway!

There are very few non vegan foods I truly long for, and Prawn toast is one of those. The combination of the savoury squishy paste & cheap white bread which is covered in sesame seeds then fried.

My Kryptonite. 

So when I was taken to a fab Vietnamese restaurant recently by my beloved I DROOLED when I saw another table ordering them. Being a Vietnamese place they had used French Baguette in place of cheap white bread (Vietnamese food at times has a French influence due to being a former French colony)  which I thought a genius touch, and which made me determined to be a better vegan, stop drooling & veganize my kryptonite. 

So I did. 

And it is DELICIOUS. 


I infused tofu with Konbu stock granules, Konbu (seaweed) stock granules are  easy to buy online or from a Japanese specialist shop. The konbu gives the tofu a sea scented flavour, then I added the classic flavours that are usual for making prawn toasts;  ginger, soy sauce & sesame oil. 

Then, it was a simple task to squish the tofu mixture onto some bread, coat it with sesame seeds & fry*. 

YUM. Yummy yum YUMS!

* NB: I did try to oven bake them just to see if it would be yummy and it works, it’s just not ‘quite’ the right amount of indulgent or quite the right flavour. And these are a treat. Who wants a treat to be *meh* 

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5 from 1 vote
Vegan 'Prawn' Toasts
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins

Crunchy on the outside, squishy in the middle and all kinds of yummy. These 'Fakeaway' prawn toasts are an indulgent vegan treat!

Course: Appetizer
Cuisine: Chinese, Vietnamese
Servings: 4
Author: Louise-Claire Cayzer
Vegan 'Prawn' Filling
  • 150 g Extra Firm Tofu Make sure it's the EXTRA firm style, not squishy silken tofu.
  • 2 tsps konbu stock granules
  • 1/2 tsp grated or finely chopped ginger
  • 1 clove garlic finely chopped
  • 1/2 tsp soy sauce
  • 1/2 tsp sesame oil
To Assemble the Toasts
  • 8 slices French Baguette
  • 3 Tbs Sesame Seeds (you might need more...)
  • 6 Tbs Nuetral Oil such as Sunflower
For the Dipping Sauce
  • 3 Tbs Sweet Chilli Sauce
  • 1 tsp white wine vinegar
  1. Place all the ingredients for the 'prawn' tofu filling in a food processor & whizz into a paste

  2. Squish the filling onto the slices of baguette. It's nice to make them a bit mounded in the middle so there is lots of lovely flavour.

  3. Roll and press the sesame seeds onto the filling side of the bread

  4. Heat a frying pan with the oil, making sure it is hot enough to toast a square of bread in a few seconds

  5. Put the toasts in a few at at time sesame seed side down. 

  6. Fry for a few minutes until the sesame seeds start to colour, then flip carefully and cook the underside

  7. Drain on paper napkins.

  8. To serve, mix together the sauce & vinegar to make the dipping sauce and get your sharp elbows out to make sure you get the most slices!

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