If you’re not vegan, or at least vegetarian, tofu is probably something which you think you don’t like! If you’ve been reading my blog for a while you’ll know that I never used to eat tofu as I thought it was bland and tasteless! Turns out that I didn’t really know how to cook it properly! Well, it is ALL in the preparation! If you drain it (we use this nifty gadget), remove all the liquid, then add flavour back in it will be great! This recipe although it doesn’t have a marinade on the tofu itself, is served with a dip instead (you could marinade the tofu as well/instead of if you prefer). The recipe for our barbecue relish makes a totally delicious sauce and if you don’t use it all, it keeps in the fridge for weeks!
If you’re not a tofu fan or want other ways to try tofu, look on our website under main meals – tofu. We have all sorts of recipes which will convince you that this is a great food to add to your diet! 😀 If you’re already a fan – what’s your favourite way to cook it and do you have a go to style of preparing it?
Tangy smoky barbecue relish
We’ve been having a very busy week and if you follow us on Instagram (if not go check us out)! you might have seen that we’re having a bit of a break this week! 😀 It’s still hot and sunny in the UK and we thought we’d make the most of it during the school holidays!
Check out the recipe below and leave us a comment or three! 🙂
Speak soon
- 1 packet firm tofu drained & drained again
- 3 tablespoons ground linseeds (use beaten egg if that's your thing)
- 10-12 tablespoons cold water (omit if using egg)
- 4 tablespoons chickpea (gram) flour or sub plain flour
- 1 tablespoon cajun spice
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- Salt to taste (we used Pink Himalayan)
- Black Pepper to taste
- 2 slices white bread toasted & cooled (gluten free if required)
- See separate post for barbecue relish ingredients (see main post)
-
Ensure the tofu is drained and pressed really well, then cut into pieces approximately 3cm x 2cm. Set aside.
-
Mix the linseeds with the water, stir and leave for five minutes until thickened. Put in a shallow dish.
-
Add the spices & seasoning to the flour (Cajun, cumin, turmeric, salt & pepper). Put in a shallow dish.
-
Make the breadcrumbs by whizzing the toasted bread in a food processor until you have chunky crumbs. Place in a shallow dish.
-
Make a line of ingredients, starting with the tofu, then the flour, followed by the linseed mix, ending with the breadcrumbs.
-
One at a time, roll a chunk of tofu in the flour, then shake off the excess. Repeat until all tofu is covered.
-
Place each tofu piece in the linseed mixture and turn until coated. Allow excess mixture to drip off.
-
Roll each cube in the breadcrumbs until evenly coated.
-
Spread the finished tofu cubes out on a lightly greased baking tray. Bake at Gas Mark 4 (350 f / 180c) for 15-20 minutes until golden and crispy.
-
Enjoy!
- Store refrigerated (once cooled) for up to three days.
- For extra taste marinate the tofu first in your favourite sauce.
- Change the spices for the flour coating - try paprika, Italian herbs or basil.
- Add some black pepper or red chili flakes to the breadcrumbs before using.
- Use different breads to make crumbs - granary, sundried tomato, olive.
