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Crispy okra and tofu with chicken salt

People talk about Vegemite and Tim Tams but Australia’s real greatest food invention could be chicken salt. It was created in the early 1970s by chicken shop owner Peter Brinkworth and the original seasoning was created to flavour chickens (hence its name). Contrary to its moniker, there is no actual chicken in the seasoning. Here, I use chicken salt in a slightly different way - dusted on crispy okra and tofu.

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A white bowl containing roasted okra and tofu cubes, with a small dish of seasoning visible in the background on a marble surface.

No need to trim the okra, the stem is edible. Eat alone as a light meal or with rice for something heartier. The chicken salt goes beautifully with any roasted vegetables, particularly potatoes. You can also sprinkle on eggs, salads, pasta and just about anything that needs that extra oomph. Proceed carefully though – it is very salty and flavoursome so use it as you would regular salt.

Crispy okra and tofu with chicken salt

Serves

Ingredients

1 pound okra, sliced in half lengthwise
4 tablespoons cornstarch / cornflour, divided
16 ounces block extra firm tofu, drained, patted dry and cut into 1-inch cubes
Extra virgin olive oil

(Vegan) chicken salt

2 tablespoons fine sea salt
1 tablespoon vegetable bouillon powder such as Vegeta brand
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon celery salt
1/2 teaspoon paprika

Instructions

Preheat the oven to 450˚F / 232˚C.
Place the okra in a bowl, add 2 tablespoons of cornstarch / cornflour and toss to coat. Place the tofu into another bowl and add the remaining 2 tablespoons of cornstarch and toss gently to coat.
Drizzle a large baking sheet generously with olive oil and add the okra and the tofu. Drizzle more olive oil on top and give it a quick toss (try to make sure there is no dry cornstarch). Arrange the okra and tofu into a single layer, placing the okra, cut side down. Roast until golden and crispy, 16 to 20 minutes.
Meanwhile, make the vegan chicken salt: place the salt, bouillon powder, onion powder, garlic powder, celery salt and paprika into small bowl and mix well.
Transfer the okra and tofu to a bowl and scatter over the chicken salt, starting with a small amount and adding more if needed.
Eat alone or with rice.