Enjoy the sunflower seed crunch and flavour in this easy, crispy coating! The tofu, marinated with garlic and spices is dipped in some crunch and then quickly fried to crunchy perfection. It is great on a bed of romaine lettuce, drizzled with some Caesary Salad Dressing!
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| Prep Time | 15 minutes |
| Cook Time | 5 minutes |
| Passive Time | 30 minutes or more |
| Servings |
servings
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Ingredients
- 1 block extra firm tofu
Marinade
- 1/2 teaspoon tumeric
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon pepper
- 2 cloves crushed garlic
- 2 Tablespoons light oil I use a light-flavoured olive oil
- 2 Tablespoons vinegar
Crispy Coating
- 1/2 cup roasted sunflower seeds I used the salted ones.
- 1 cup panko crumbs Use the gluten-free crumbs, if needed.
- 1/2 cup cornstarch
- 1/2 cup oat milk or other plant milk
- salt and pepper to taste
Ingredients
Marinade
Crispy Coating
|
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Instructions
- Drain and rinse the block of tofu.
- Cut the block into about 40 small cubes,
- Mix the marinade ingredients in a small jar until blended.
- Toss the cubes with the marinade and give them 30 minutes or more to absorb all the flavours!
- When you are ready to cook, heat about 2-3 inches of oil in a heavy cast-iron pan. (It should be a medium heat : 350-375 degrees F., if you have a thermometer, or just test a small piece of tofu in it.)
- In a food processor, add the sunflower seeds and process for a few seconds until seeds are finely chopped but not butter! Add the panko crumbs to the processor and whirl to combine. Dump out into a bowl in preparation for dipping.
- Put cornstarch in one bowl, milk in another and the crumb mixture into a third bowl.
- Toss the marinated tofu chunks into the bowl of plant milk, then into cornstarch. Toss them back into the milk and then into the mixture of crushed sunflower seeds and panko crumbs. Now to cook them!
- I cook about a half of the tofu at a time until it is nicely browned. Drain on a paper towel and sprinkle lightly with salt, if desired.
- Serve hot with rice or over lettuce and enjoy!
Recipe Notes
Thanks to Bill for the perfect pour!
