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!