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BARLEYmax® crumbed tofu with mango salad

Crumbed tofu


  • 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


  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


  • 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


  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
crumbed tofu with mango salad

Buy BARLEYmax® flakes

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