Crispy Chia Tofu

Reprinted from Life In Balance by Donna Hay © 2016 by Donna Hay, used with permission from Fourth Estate, a division of HarperCollins publishers. Images by Chris Court, William Meppem. Cover by William Meppem.

Crispy Chia Tofu

Crispy Chia Tofu

Reprinted from Life In Balance by Donna Hay © 2016 by Donna Hay, used with permission from Fourth Estate, a division of HarperCollins publishers. Images by Chris Court, William Meppem. Cover by William Meppem.

This recipe is from Donna Hay's latest cookbook, Life In Balance: A Fresher Approach To Eating.  By using chia seeds and quinoa flakes, she gives tofu -- what she calls a "power protein" -- a delicate and crispy crumbed surface.  She serves it with cucumber salad, watercress, and a soy dipping sauce, but I would equally use the crispy tofu in tacos. 

Ingredients

Directions

  1. To make the dipping sauce, place the soy sauce and chilli in a small bowl. Mix to combine and set aside.
  2. Place the chia seeds, quinoa flakes, breadcrumbs, salt, and pepper in a bowl and mix to combine.
  3. Place the egg whites in a bowl and whisk until fluffy.
  4. Dip the tofu in the egg white and press into the chia mixture to coat.
  5. Heat the vegetable oil in a large non-stick frying pan over high heat. Cook the tofu, in batches, for 1-2 minutes each side or until golden and crisp. Drain on paper towels and keep warm.
  6. Place the sesame oil, mirin and ginger in a medium bowl and whisk to combine. Add the cucumber and mint and toss to combine.
  7. Serve the tofu with the cucumber salad, watercress and the dipping sauce.

Category

Tags

TofuChiaQuinoaDonna Hay

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