Sesame Crusted Tofu ‘Schnitzel’ Salad

This one goes out to my plant-based friends! A sesame crusted tofu ‘schnitzel’ salad, full of green things, slow digesting grains and the BEST miso tahini dressing. It’s low on the grease, BIG on the crunch and will keep your blood sugar in check for hours.

Lunch

Dinner

Quick Sticks

Serves 2

Prep Time 20 Mins

Cook Time 5 Mins

Method

1
Cut tofu into 1-5 cm thick strips. Place the tamari and rice vinegar into a large bowl. Add the tofu strips and allow to ‘marinate’ for at least 15 minutes.
2
Panne the tofu - place corn starch, sesame seeds, chilli flakes, salt and pepper into a medium sized flat bowl or plate and mix well. Next, lightly coat each tofu ’schnitzel’ with the sesame mixture on both sides. Set aside.
3
Add the cucumber, blanched greens, mixed leaves, mint and quinoa to a large bowl and toss.
4
Make the miso tahini - whisk all ingredients in a small bowl until smooth, adding an extra splash of water to loosen consistency if desired.
5
Shallow fry the tofu - heat the olive oil in a large non-stick frypan over a high heat. Once the oil is hot, carefully add the tofu schnitzels and fry on both sides until golden and crispy (approximately 1 minute on each side). Remove from the pan and place onto a plate lined with a paper towel, allowing any excess oil to drain. Season with a little more salt.
6
Assemble - cut the tofu into strips and serve on top of the salad with a generous drizzling of miso tahini dressing.