Crumbed Tofu
Ingredients
- 200g firm tofu
- 2tbsp reduced sodium soy sauce
- ½ cup crushed BARLEYMAX flakes
- ¼ cup Wholemeal flour
- 1tbsp corn flour
- 1tbsp nutritional yeast
- 1tsp garlic powder
- ½ tbsp extra virgin olive oil
Method
- Press the tofu by wrapping in in paper towel and placing a heavy object (like a book) on top of it for ~10 minutes
- Cut the tofu into 6 slabs
- Transfer the tofu to a plate a cover with soy sauce and set aside
- Combine the crushed BARLEYMAX® flakes, Wholemeal flour, corn flour, nutritional yeast and garlic powder on a large plate
- Coat the tofu in the mixture
- Heat a frying pan over medium-high heat and add the olive oil
- Add the tofu slabs to the pan and cook for about 5 minutes on each side or until golden
- Enjoy the tofu slabs in a stir-fry, on a salad , or pair with roasted vegetables!
Mango salad
Ingredients
- ½ cup mango, diced
- ½ cup cucumber, chopped
- 1tbsp slivered almonds
- 1 carrot, chopped
- 1 cup lettuce, chopped
- ¼ avocado, diced
- 4 blocks of crumbed tofu as per above recipe
- Peanut butter dressing:
- 1tbsp natural peanut butter
- 1/3tbsp rice vinegar
- 1tbsp reduced sodium soy sauce
- Water to thin
Method
- Assemble all ingredients into a salad bowl
- In a small bowl, whisk together the dressing ingredients
- Pour the dressing on top and toss to combine
