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Crumbed Tofu
Time
30
mins
Oven baked spiced tofu with a crispy crunchy crumb.
Course:
Main Course
Serves
:
2
Created by:
:
Laurena @LifeDietHealth
Gather
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)
Prepare
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!
Tips & Storage
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.