Description
These plant-based “hot dogs” use crumbled Pumfu (or extra-firm tofu) seasoned with smoky spices, bound with tomato paste and agar, then wrapped in rice paper and lightly pan-seared for a chewy, juicy bite. Serve in your favorite gluten-free bun with classic toppings for a fun, allergy-friendly BBQ feast.
Ingredients
Units
Scale
For the “Hot Dog” Filling:
- 1 package Pumfu Original, crumbled (Or 1/2 (15 oz) package extra-firm tofu)
- 1 Tbsp Avocado oil
- 2 Tbsp Coconut aminos
- 2 tsp Paprika
- 1 1/2 tsp Garlic powder
- 1 tsp Mustard powder
- 2 tsp Smoked paprika (For depth)
- 1/2 tsp Cumin or coriander
- 1/8 tsp Nutmeg (Just a pinch)
- 1 tsp Sea salt (Adjust to taste)
- 2 tsp Coconut sugar (Or sub maple syrup)
- 2 Tbsp Tomato paste
- 2 tsp Agar-agar powder (Dissolved in 1/4 cup water below)
- 1/4 cup Water (For soaking agar—discard solids)
- 6 pieces Rice paper (6″-diameter rounds)
For the Rice Paper Marinade:
- 1/2 cup Warm water (Room-temp or lukewarm)
- 1 Tbsp Coconut aminos
- 2 tsp Maple syrup
- 1/2 tsp Garlic powder
- 1/2 tsp Paprika
- 1/2 tsp Sea salt
- Smoked paprika (For sprinkling)
Optional Add-In:
- 1 tsp Fennel seeds (Toasted for extra “sausage” note)
- Topping Options
- Yellow mustard
- Ketchup homemade or store-bought
- Pickle relish
- Sauerkraut
Instructions
Prepare the Agar Mixture:
- In a small saucepan, whisk 2 tsp agar-agar into ¼ cup water.
- Bring to a simmer, cook 1–2 minutes until thickened. Remove from heat.
Season & Cook the Filling:
- In a large bowl, combine crumbled Pumfu (or tofu), 1 Tbsp oil, coconut aminos, tomato paste, spices (paprika, smoked paprika, garlic & mustard powders, cumin, nutmeg, salt), coconut sugar, and the cooled agar mixture. If using, stir in fennel seeds.
- Heat the skillet over medium. Add the filling and sauté 5–7 minutes, stirring, until excess moisture evaporates and mixture is cohesive. Remove from heat.
Form Dogs in Rice Paper:
- Lay one rice paper round flat. Place ≈⅙ of the filling in a ¼-inch thick log in center.
- Roll tightly: fold sides in, then seam-side down. Repeat for all 6.
Marinate the Rice-Paper Wraps:
- Whisk together marinade ingredients in a shallow dish: warm water, coconut aminos, maple syrup, garlic powder, paprika, and salt.
- Using a pastry brush, coat each rice-paper dog lightly with marinade. Let rest 3 minutes to soften.
Pan-Sear the Dogs:
- Warm 1 Tbsp oil in the skillet over medium-high.
- Add dogs seam-side down. Cook 2–3 minutes per side until crisp, golden, and heated through.
Serve:
- Nestle in gluten-free buns. Top with mustard, ketchup, relish, sauerkraut, or your favorites.
Notes
-
Make-Ahead: Prepare filling 1 day ahead; store in fridge. Assemble and sear just before serving.
-
Gluten-Free Buns: Ensure buns are certified gluten-free if needed.
-
Spice Level: Add a pinch of chili flakes to the filling for heat.
-
Storage: Store cooked dogs in an airtight container for up to 2 days; reheat in a skillet to restore crispness.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Course, Snack
- Cuisine: American, Gluten-Free, Vegan
Nutrition
- Calories: 150
