Seed and spice crusted tofu
A wonderfully tasty and visually appealing way to serve tofu. Delicious with satay sauce or a spicy mayo.
½ cup Alison’s Pantry coconut threads
¼ cup Alison’s Pantry sesame seeds, sunflower seeds, pumpkin seeds
1 teaspoon curry powder
1 teaspoon ground cumin
½ teaspoon smoked paprika
1 tablespoon cornflour
½ teaspoon sea salt
Cracked black pepper
1 300g block firm tofu
1 free range egg for dipping
Olive oil for frying
Place coconut, seeds, spices, cornflour, salt and pepper into a food processor and blitz until a fine crumb. Cut the tofu into thick wedges and blot with a clean tea towel or paper towel. Dip in the egg and then coat well in the crumb.
Heat a generous glug of oil in a sauté pan over a medium low heat. Cook in batches until browned. Take care with the heat as the seed crumb will burn easily.