Recipes > Lunch/Sides
Seed and Spice Crusted Tofu
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A wonderfully tasty and visually appealing way to serve tofu. Delicious with satay sauce or a spicy mayo.
Ingredients
Ingredients
½ cup shredded coconut
¼ cup sesame seeds
¼ cup Alison’s Pantry Sunflower Seeds
¼ cup Alison’s Pantry Pumpkin Seeds
1 teaspoon curry powder
1 teaspoon ground cumin
½ teaspoon smoked paprika
1 tablespoon cornflour
½ teaspoon sea salt
Cracked black pepper
300g block firm tofu
1 free range egg for dipping
Olive oil for frying
Instructions
Instructions
1
Place coconut, seeds, spices, cornflour, salt and pepper into a food processor and blitz until a fine crumb. Cut the tofu into thick wedges and blot with a clean tea towel or paper towel. Dip in the egg and then coat well in the crumb.
2
Heat a generous glug of oil in a sauté pan over a medium low heat. Cook in batches until browned. Take care with the heat as the seed crumb will burn easily.
