I love using tofu. It’s so versatile and comes in many forms. It’s plain and pretty tasteless but adding sauces, spices and herbs can create many delicious dishes.
Silken tofu is perfect for use in cakes and to even use as vegan ‘scrambled eggs’.
I purchased some Firm Tofu to crumb; and pair with my favourite Roza’s Gourmet Sauce. In the end I couldn’t decide between the two sauces and went with both- Habanero Chilli Mayo & Smokey Aioli.
You will need:
2 pieces of firm tofu sliced into rectangles
4 tbls gluten free flour
1/2 teaspoon each dill and oregano
2 tbs coconut oil
1 tsp Roza’s Smokey Aioli
1 tsp Roza’s Habanero Chilli Mayo
Mix the flour and herbs.
Coat the tofu pieces in the flour mix.
Heat the coconut oil in a mini wok or small frying pan.
Once the oil is bubbling away gently place the tofu pieces in the pan and let them sizzle away for about 30-40 seconds on each side.
Once browned and crispy, using tongs place them on some paper towel to absorb the excess oil.
Plate them in a shallow dish with Roza’s gourmet sauces on the side, or you could probably just dip them in the jar.
The herbs aren’t over powering and the flavours of the sauces will come through with each dip. The tofu should be crispy on the outside and firm and moist in the inside.