INGREDIENTS
- 400g firm tofu
- 80g chickpea flour
- 5 tbsp nutritional yeast
- 3 tbsp American mustard
- Juice of 1/2 lemon
- 2 tbsp olive oil
- 1 1/2 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- Cracked black pepper
Other ingredients
- Breadcrumbs (opt., gluten-free)
METHOD
Press the water out of 400g of firm tofu for at least 20 minutes. The more you squeeze the water out of tofu the more it will absorb flavours.
Then roughly crumble the tofu into a food processor and add all the other ingredients. Blend well until you get a smooth mixture. You may need to add a TINY bit of water as well. And don’t taste the mixture, the uncooked chickpea flour tastes bitter and needs to be cooked first before it is consumed.
Then spoon out the mixture with a table spoon and press into a bowl with breadcrumbs. Coat the tofu with breadcrumbs evenly on all sides and then fry in hot oil until golden brown (make sure the oil is hot). Place on a kitchen towel to absorb some of the excess oil.