Delectable Vegan Hungarian Brunch: Lángos & Tofu Fája

Allergens

Gluten, Soy

Ingredients

• 2 cups all
• purpose flour
• 1 cup water
• 1 tsp sugar
• 1 tbsp instant yeast
• Salt, to taste
• Vegetable oil, for frying
• 1 block (16 oz) firm tofu
• 1/4 cup nutritional yeast
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 cups vegetable broth
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. In a large bowl, combine flour, water, sugar, instant yeast, and salt. Mix well until you have a smooth dough. Cover the bowl and let it rest for 30 minutes or until doubled in size.
2. While the dough is resting, prepare the tofu filling. Drain and press the tofu to remove excess moisture. Crumble the tofu into a medium sized bowl. Add nutritional yeast, garlic powder, onion powder, salt, pepper, and vegetable broth. Mix well and set aside.
3. After the dough has rested, divide it into equal portions. Roll out each portion into a thin circle, approximately 8 inches in diameter. Spoon a portion of the tofu mixture onto one half of each dough circle, leaving a border around the edges. Fold the dough over the filling and pinch the edges together to seal the Lángos.
4. In a deep frying pan or skillet, heat about 2 inches of vegetable oil until it reaches 350°F (175°C). Carefully slide each Lángos into the hot oil and fry for 2 3 minutes on each side or until golden brown and crispy. Remove from the oil and place on paper towels to drain excess oil.
5. Slice each Lángos into quarters and serve immediately, garnished with fresh parsley. Enjoy your vegan Hungarian brunch!

Chef’s Insight

The key to a perfect Lángos lies in the dough's texture and the frying temperature. Be patient and allow the dough to rest, and ensure the oil is hot enough to achieve a crispy exterior while maintaining a fluffy interior.

Notes

The Lángos dough can be prepared the night before to save time during brunch preparation.