The last few months I’ve felt guided to further health-ify my diet. I’m already a vegetarian of 25 years, and the last couple years I’ve largely cut out processed and ready-made foods. But exercising is a big mental effort for me so I feel like I need to refine my diet even further, but the thing is I fluctuate between enjoying cooking and being in a slump where I can only bear to eat the same 2 dishes on repeat (namely pasta with tomatoes and pasta with cheese!).
Recently I have definitely been dwelling in the pasta slumps (although I did at least switch to a gluten-free brand made from chickpea flour!) but after eating a bunch of crap for Christmas I couldn’t wait to go buy some healthy stuff.
A gander at Pinterest led me to a number of nice easy-looking tofu recipes and I decided to try this one from the blog ‘love & olive oil’. But, as the dipping sauce calls for fish sauce I decided to make up my own dressing and the result was AMAZE!!!
Sesame-crusted Tofu (based on the recipe from ‘love & olive oil’):
- 1/2 pack of tofu, drained + sliced
- 1 egg, beaten + 1 teaspoon of water combined
- 2 tablespoons breadcrumbs (I used corn bread pulverised into crumbs, yummy!)
- 2 tablespoons sesame seeds
- coconut oil for frying
Simply pour the egg mix into one bowl and and mix the breadcrumbs and seeds together in a second bowl, then dip each tofu slice into the egg first and then the breadcrumb mix. Then fry on both sides until golden brown!
- juice of 1 fresh lime
- 2 tablespoons reduced salt soy sauce
- 1 teaspoon smooth peanut butter (I use Meridian as it contains no extra sugar)
- fresh grated ginger to taste
The dressing will come out quite thick, and very tangy! So if this isn’t to your taste, just add more soy sauce or some brown rice syrup / agave syrup for sweetness.
How I served it:
The first night I made it, I hadn’t thought through what to serve it with so I just cooked up some quinoa and drizzled it with extra soy sauce. The next night I ate it with some roasted carrots tossed in sage and fresh cherry tomatoes. I’m sure it would go with noodles or rice, and any number of other veggies!
I would make it again tonight if I had any tofu left – for me to enjoy tofu that much, you KNOW that dressing must be good! I hope you enjoy!