crumbed tofu & edamame noodles

 
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Ok so, this is possibly life changing. The crispiness of this tofu is next level and even better for you! This is no regular breadcrumb, but using the spring whole foods sprouted zucchini & quinoa bread, this gut loving crispy coating is perfectly paired with the fresh vegetables and high protein edamame noodles ( goodbye pasta!) Drizzled with an asian inspired sauce, this meal is perfect for everyone and will become a kitchen staple .


 

crumbed tofu & edamame noodles

Ingredients 

½ block tofu

1 egg

2 tbsp dukkah

1 clove garlic sliced finely

1 tbsp olive oil

1 piece sprouted bread

1 cup spinach

½ cup edamame noodles( I use eco organics find in health food store)

1 cup shredded cabbage

crispy shallots, mint to serve

Dressing: 1 tsp chilli flakes, 1 tbsp sesame oil, 1 tsp miso paste, 1 tbsp tamari, 1 tsp ginger)

Method

  1. To prepare tofu, slice into cubes.

  2. In a separate bowl whisk an egg

  3. Break/ crumble bread into fine pieces onto a plate ( can also use a blender) and mix with dukkah

  4. Heat a fry pan with 1 tbsp olive oil

  5. Place the tofu cube in the egg mix and then coat generously in breadcrumb mixture

  6. Place cubes into the fry pan when hot and fry until golden on each side , remove to cool

  7. Fill a pot with boiling water and place edamame noodles inside. Cook for 7 mins and place in colander

  8. In a bowl, assemble the noodles, tofu, spinach and cabbage

  9. In a bowl, combine dressing ingredients and pour over

  10. Top with crispy shallots, mint and salt and pepper