Tofu bars crusted in a mix of seeds
served with a salad of red lentils, red cabbage and avocado
These seed crusted tofu bars are super crunchy and delicious. Aside from the seeds, the batter is made with coconut milk, sriracha and ginger powder, that will give it a unique flavour.
-
Vegan
Preparation time:
40 min.
Difficulty level:
Easy
Allergens:
wheat, soya, gluten, sesame
Utensils:
Ingredients
Fine corn flour
Coconut milk
Lemon
Sriracha sauce
Soy sauce
Garlic powder
Ginger powder
Breadcrumbs
Mix of seeds
Tofu
Red cabbage
Red onion
Mix of leaves
Avocado
Balsamic vinegar
Sesame oil
Basmati rice
Red lentils
Fresh coriander
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
5581
1334
59
13
161
12
23
53
0
1044
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Place the rice and 150ml of water in a small pot. Add a drizzle of olive and salt to taste. Let it cook until the water has completely evaporated. Remove from the pot, so the rice can cool down. Cook the lentils the same way and set both aside.
2.
For the tofu bars: cut the tofu into slices of half a centimetre thick and then into sticks. Take 3 bowls or plates and mix the corn flour with salt to taste on the first one. On the second, mix the coconut milk, the juice of half a lemon, the sriracha, half of the soy sauce, the garlic powder and ginger powder. On the third plate, mix the breadcrumbs with the seeds. Take the tofu bars and run them through the first plate with the corn flour, then pass them through the liquids on the second plate and finish by coating them with breadcrumbs on the third plate. Set the bars aside.
3.
For the salad: peel the onion and cut it into thin strips. Cut the cabbage into thin strips and the avocado in small cubes. Chop the coriander. Mix everything with the mix of leaves and season it with the balsamic vinegar, sesame oil and the remaining soy sauce.
4.