BARLEYmax® crumbed tofu with mango salad

Crumbed tofu

Ingredients

• 200g firm tofu
• 2tbsp reduced sodium soy sauce
• ½ cup crushed BARLEYmax flakes
• ¼ cup Wholemeal flour
• 1tbsp corn flour
• 1tbsp nutritional yeast
• 1tsp garlic powder
• ½ tbsp extra virgin olive oil

Instructions

1. Press the tofu by wrapping in in paper towel and placing a heavy object (like a book) on top of it for ~10 minutes
2. Cut the tofu into 6 slabs
3. Transfer the tofu to a plate a cover with soy sauce and set aside
4. Combine the crushed BARLEYmax® flakes, Wholemeal flour, corn flour, nutritional yeast and garlic powder on a large plate
5. Coat the tofu in the mixture
6. Heat a frying pan over medium-high heat and add the olive oil
7. Add the tofu slabs to the pan and cook for about 5 minutes on each side or until golden
8. Enjoy the tofu slabs in a stir-fry, on a salad , or pair with roasted vegetables!

Mango salad

Ingredients

• ½ cup mango, diced
• ½ cup cucumber, chopped
• 1tbsp slivered almonds
• 1 carrot, chopped
• 1 cup lettuce, chopped
• ¼ avocado, diced
• 4 blocks of crumbed tofu as per above recipe
• Peanut butter dressing:
• 1tbsp natural peanut butter
• 1/3tbsp rice vinegar
• 1tbsp reduced sodium soy sauce
• Water to thin

Instructions

1. Assemble all ingredients into a salad bowl
2. In a small bowl, whisk together the dressing ingredients
3. Pour the dressing on top and toss to combine