This crispy crusted tofu with lemony kale makes the perfect light meal or lunch. This crispy tofu would also great alongside a bowl of quinoa or rice and stir fried vegetables for a heavier main meal. This one is easy and quick to prepare with minimal ingredients, making it a goodie for those busy weeknights.
300g firm organic tofu
1/4 cup Something To Crow About roasted seeds
2 tbsp tamari
2 tbsp sesame oil
1 tbsp maple syrup
1 tsp smoked paprika
1/2 tbsp dijon mustard
Coconut oil (for frying)
6 large stalks of curly kale
2 tbsp olive oil
1 whole lemon juiced
1. Remove the tofu from packaging and press it firmly to remove any liquid. You can place it in a colander with a weight on top to slowly remove any excess liquid over a few minutes.
2. Once pressed, carefully slice tofu into 8 strips and set aside.
3. In a small bowl whisk the marinade ingredients together (tamari, maple syrup, smoked paprika, sesame oil, dijon mustard). Pour into a small tray and then place the tofu into the tray and cover with marinade sauce, let it sit and marinate for 3 – 4 hours. You can flip the tofu upside down at the halfway point.
4. Place the seeds in a mortar and pestle and roughly smash them. Pour the smashed seeds onto a plate.
5. Once the tofu has soaked up plenty of the marinade, carefully place each piece into the seeds. Coat both sides evenly.
6. Heat a pan and let the coconut oil get warm. Place each piece of the tofu into the pan and fry until golden on each side, this should take 5 – 10 minutes.
7. Meanwhile, shred the kale leaves and place in a steamer until just soft (several minutes only). Remove from the heat and drizzle with olive oil and lemon, toss until well coated.
8. To serve, pile up two bowls with even amounts of kale and top with 4 crispy tofu strips each. Yum!