Crispy Dukkah Tofu with Nutty Red Slaw and Tahini Dressing
Serves: 2
Time: 25 minutes
Some ingredients I like to try and use up straight away, otherwise they sit around in my pantry, I forget about them and then by the time I go to use them they are no good, which I just can’t stand. So tonight I’m doing something a little different and using up the leftover dukkah on the tofu. I was a little unsure if all the flavours were going to pull together, mainly because I am so used to doing tofu Asian style, but I like anything crispy as does my husband so this one went down really well.
Leftovers
There is enough cabbage to make a salad but I’m doing a jar of overnight oats for tomorrow’s lunch.
Leftover Celery
Have you ever tried celery with almond butter? It's a super tasty healthy snack and great way to use up any leftover celery. You can have the celery all cut up in the fridge in a jar of water ready to be used.
What you'll need
1 block of firm tofu
2 tablespoons dukkah
1/8 red cabbage
3 sticks of celery
1/2 cup slithered almonds
1/2 packet baby tuscan kale or baby rocket
1 lemon
1/4 bunch of mint
From the Pantry
1 tablespoon greek yoghurt
2 tablespoons tahini
1 tablespoon cornflour
A dash of soy sauce
2 tablespoons coconut oil
olive oil
salt and pepper
Optional Extras for Lunch
1 cup of quick oats
1 cup of greek yoghurt
1 cup of almond milk
1 cup of frozen raspberries
drizzle of honey
Prep and Cook
Prep Tofu
Slice tofu in half lengthways then cut each half into 7 squares.
Place two pieces of paper towel on top of each other on the bench. Lay the tofu out on top of the paper towels then place another two paper towels on top; this is just going to take away some moisture.
Mix the dukkah and the cornflour together on a plate with a pinch of salt.
Prep Salad
Finely slice up half of the 1/4 piece of cabbage and wash in a bowl under cold running water. Drain and shake off excess water.
Wash and finely slice celery and add to the cabbage.
Pick mint leaves and chop up nice and fine and add to the cabbage along with the baby kale or rocket.
In a small frypan toast your slithered almonds till lightly golden - make sure you are watching and moving the nuts continuously. Set aside to cool before adding to the salad.
Mix Tahini Yogurt
Combine the tahini, yoghurt, juice of 1 lemon and a dash of soy sauce with some salt and pepper in a bowl and mix well. (if you don’t want to add yoghurt, use a little olive oil instead).
Fry Tofu
What Type of Tofu
Tofu comes in many varieties, shapes and sizes. The two most common are firm and silken but there are plenty of variations inbetween. This dish works well with either firm tofu or can be done with a FIRM silken tofu, but standard silken tofu is too fragile for this dish and will most likely fall apart.
Heat 2 heaped tablespoons of coconut oil in a frypan on a medium to high heat.
Dip the tofu into the dukkah mix on both sides and gently lay in the hot oil. cook both sides for 2 minutes the tofu will turn a golden colour when done.
Remove from the pan and place on a clean dry paper towel.
Plate it Pretty
Drizzle a touch of olive oil over your slaw and toss well with some sea salt flakes and some cracked pepper.
Smear half the yoghurt mix across one side of your plate. Pile the salad up on the other side and stack your tofu in the middle.
Sprinkle the tofu with a touch of salt.
Enjoy!
Lunch Tomorrow
I am going with overnight oats for tomorrow’s lunch. They are my favourite go-to lunch and perfect when you’re on the run, but you could always use up the rest of the celery and cabbage and just have nutty slaw.