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Recipes

Coconut Crumbed Tofu

Serves

2

Ingredients

  • 1 packet of firm tofu (approximately 500 g)
  • 1 packet of shredded coconut
  • 1 egg
  • 1 tbsp + 1 tsp of coconut oil
  • 1 bag of mixed leafy green salad, washed
  • 1 punnet of cherry tomatoes, washed and halved
  • 1 to 2 wedges of fresh lemon

Method

  1. Slice the tofu into 1 cm thick rectangular slices.
  2. Sprinkle shredded coconut onto a plate.
  3. Whisk the egg and dip one slice of tofu first in the beaten egg and then coat tofu in shredded coconut. Repeat with the remaining slices of tofu.
  4. Heat 1 tablespoon of coconut oil in a pan and cook the tofu slices for 2 to 3 minutes on each side, until they are golden brown.
  5. Remove and place onto a paper towel to dry off any excess oil.
  6. Place salad greens onto a serving platter.
  7. Arrange halved cherry tomatoes and coconut tofu slices on top of the green salad.
  8. Drizzle over 1 teaspoon of coconut oil and a squeeze of lemon as a dressing. Enjoy!
Try out your ideas by visualizing them in action David Seabury