
Crumbed Coconut Tofu
Ingredients
- 1 Packet of firm tofu (approx. 500g)
- 1 Small packet of shredded coconut
- 1 Egg
- 1 tbsp And 1 tsp coconut oil
- 1 Bag mixed leafy green salad (washed)
- 1 Punnet of cherry tomatoes, washed and halved
- 1-2 Wedges of fresh lemon
Instructions
- Slice the tofu into 1 cm thick rectangular slices.
- Sprinkle shredded coconut onto a plate.
- Whisk the egg and dip one slice of tofu first in the beaten eggand then coat tofu in shredded coconut.
- Repeat with the remaining slices.
- Heat 1 tablespoon of coconut oil in a pan and cook tofu slices for2-3 minutes on each side until golden brown.
- Remove and place onto a paper towel to dry off any excess oilPlace salad greens onto a serving plate.
- Arrange halved cherry tomatoes and coconut tofu slices on topof the green salad.
- Drizzle over 1 tsp of coconut oil and a squeeze of lemon as a dressing.