Crispy Quinoa and Rosemary Tofu Sticks

It's important to season tofu right, otherwise, it tastes like a sponge. This recipe combines delicious flavors and textures to give tofu an exciting makeover. I made a sriracha tahini dip, you can find the recipe for it here.  

Tofu has a bad reputation, it looks weird, it has no flavor, tastes like a sponge or feels some other weird texture. I’ve always liked tofu, in any kind of form and flavor. Whenever I make tofu for someone other than just me I make sure I season it right, that's the trick! The holy trinity ginger, chili, and garlic works wonder here. In terms of health, there are many conflicting opinions out there. Soy and soy products have been a staple in many cultures for a long time due to its great nutritional profile including high amounts of good quality protein and little fat. However, soy contains phytoestrogens that can act as estrogen in our body. The fact is, soy products as a part of a balanced diet is 100% safe (unless you are allergic to soy) and a great alternative to meat.

CRISPY Quinoa and RosemaryTOFU STICKS 

2 eggs

2 cloves garlic, crushed

60g (1/2 cup) quinoa flakes

50g (1/2 cup) parmesan cheese, grated

2 tbsp. flax seeds, ground

1 tbsp fresh or dried rosemary, chopped

zest of 1 organic lemon

1 tsp sea salt

1 tsp black pepper

300g firm tofu, cut into sticks

Preheat oven to 220C 

Place the eggs and crushed garlic in a bowl and whisk to combine

Place the quinoa, parmesan, flax seeds, rosemary, lemon zest, salt and pepper into a separate bowl and mix to combine

Dip each piece of tofu in the egg mixture, then into the quinoa mix to coat

Place on a large oven tray lined with parchment paper

Cook for 12-15minutes or until golden and crispy 


Enjoy the recipe! 

Comment below if you have any questions,