Crunchy baked polenta crusted tofu!
Hey! 🙂 How are you all? Have you all been rushed off your feet (like me) or have you found time to relax and enjoy the sunshine (if there’s been any your way?)?
This week in the Life Diet Health kitchen there was lots going on! Double and treble our usual number for dinner on several occasions!, a three course birthday banquet which of course required cake! lots of nice-cream, testing new burgers using spinach, playing with new jackfruit ideas and a whole host of recipes using our first proper allotment harvest! 😀
We stopped our veg box this week as now we can make our own! Rhubarb, courgettes, beetroot, chard, lettuce, radishes & cucumber!
Any ideas what this is?!?
Gosh… that does seem a busy week! Tofu is always something which (I now) find so quick and easy to prepare and is one of my go to proteins (along with chickpeas). If you’re thinking oh no, not tofu – have you actually learnt how to prepare it properly? Recently I was gifted a tofu press and it’s made my life so much easier! Pop the tofu in, stretch the bands over and leave it to squish out all the liquid! I usually tighten the bands to make sure the tofu is as firm as possible – this time so much so it even made an imprint!
#tofuture tofu press… works a dream!
Usually I marinate my tofu like in my sizzling tofu or my tantalisingly tasty tofu, but recently I’ve ventured new ways such as salt ‘n’ chili tofu and todays recipe of course!
How were these created? Well, the boys were making chicken goujons and lightbulb moment – I can do that! 😛 So I did! Come chat to me in the comments… 😀
Crunchy Baked Polenta Crusted Tofu (Vegan & Free-From)
- 1 block tofu pressed and sliced into strips
- 2 tablespoons linseed blitzed to break up
- 6 tablespoons water
- 1/2 cup rice flour
- 1 teaspoon Cajun spice
- 1/2 teaspoon paprika
- salt to taste (I used pink Himalayan)
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic granules
- 1/2-1 cup fine polenta
- Ensure you have extracted as much liquid as possible from the tofu before you cut it into strips. I cut my block into 1-1.5cm slices, then halved each one.
- Put the linseed in a cup, add the water and mix well. Set aside.
- In a shallow bowl mix the rice flour with the cajun, paprika, salt, pepper and garlic.
- Pour the polenta into another shallow bowl.
- Tip the linseed into a third shallow bowl.
- Set your work station up in this order: tofu, flour mix, linseed mix, polenta, baking tray. (if you wish for extra crispy sticks there is also the option to lightly pan fry the sticks before baking).
- I would suggest to use one hand (I used my left) for handling the tofu, flour, polenta and moving to the tray, and the other hand (right) for the linseed.
- In this order, pick up a tofu stick, coat in flour and shake off excess, dip in the linseed and ensure thoroughly coated, then finally roll in polenta before moving to the baking tray (or lightly frying in an oil of your choice until golden).
- When all the tofu is coated, bake at Gas Mark 5 (375f / 190c) for 10-15 minutes until crispy and golden.
Serve and Store
- Serve with a mixed salad
- Add your favourite sauce – barbecue, mayo, chili
- Use to top a Buddha bowl.
- Try with your favourite grain or a grain salad.
- How about adding to a wrap with some leafy greens and houmous.
- Pack it in a lunchbox.
- Pop it in a picnic… it’s delicious cold too!
- Store refrigerated for up to three days.