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Crumbed Coconut Tofu
Print Recipe
Course
Main Course
Keyword
Phase Three, Vegetarian
Servings
2
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 egg
and then coat tofu in shredded coconut.
Repeat with the remaining slices.
Heat 1 tablespoon of coconut oil in a pan and cook tofu slices for
2-3 minutes on each side until golden brown.
Remove and place onto a paper towel to dry off any excess oil
Place salad greens onto a serving plate.
Arrange halved cherry tomatoes and coconut tofu slices on top
of the green salad.
Drizzle over 1 tsp of coconut oil and a squeeze of lemon as a dressing.