Oven baked spiced tofu with a crispy crunchy crumb.
drained & drained again
(use beaten egg if that's your thing)
(omit if using egg)
chickpea (gram) flour
or sub plain flour
(we used Pink Himalayan)
white bread toasted & cooled
(gluten free if required)
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.
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.
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