Crispy Tofu Salad Bowl with Tahini Yoghurt Dressing
If you’ve ever found tofu a little underwhelming, this recipe will change your mind. Coated in seasoned breadcrumbs and then air-fried to crispy perfection, this is a main-course salad you will come back to time and again. Feel free to use any vegetables you like or have to hand - the tofu is the true star of this show.
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protein
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NUTRITION PER SERVING (Read more)
Notes
The tofu can be coated in breadcrumbs and kept in the fridge for up to 3 days if you wish to make this in advance.
If you don’t have an air-fryer the tofu cubes can be baked at 220°C for 15-16 minutes, until golden and crispy.
Spritzing the tofu with oil from a spray bottle will result in an extra golden and crispy coating.
If your air-fryer doesn't go as high as 220°C cook the tofu on the maximum setting until crispy.
Alternatives:
panko breadcrumbs - brown rice breadcrumbs
cornflour - plain white flour, arrowroot powder
baby gem lettuce - spinach, kale (massaged with a drizzle of olive oil and lemon juice)
tomatoes - bell peppers, sun-dried tomatoes
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protein
fibre
vegetables
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