Hazelnut-Crusted Tofu Steaks
INGREDIENTS
- 400g extra firm tofu, pressed and sliced into steaks
- 60g hazelnuts, finely chopped
- 40g panko breadcrumbs
- 60g chickpea flour
- 120ml plant milk
- 2 apples, sliced
- 120ml apple cider
- 1 tbsp Dijon mustard
NUTRITION
Per serving
380
Calories
20g
Protein
24g
Carbs
22g
Fats
METHOD
1
Set up the crumb
Combine hazelnuts, panko and salt on a plate. Whisk chickpea flour and plant milk into a thick batter.
2
Coat the tofu
Dip each tofu steak in the batter, then press into the hazelnut crumb on both sides.
3
Pan-fry
Cook the tofu in olive oil for four minutes per side until deeply golden and crisp.
4
Build the sauce
Cook apple slices in the same pan for three minutes. Pour in cider and mustard, simmer for five minutes until syrupy.
VEG.ARMY TIP
Press the tofu under a heavy pan for thirty minutes — drier tofu means a crisper crust.
