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    Accueil » Diets » Vegan

    Breaded tofu

    Publié le : Aug 25, 2021 · Modifié le : Nov 12, 2023 par Marie · Leave a Comment

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    This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.

    I wasn't a fan of tofu...

    As I'm trying to eat less animal products, I've tried tofu several times and was a bit skeptical. But breaded like that and with the little sauce you see on the side, it's just too too too good!

    When to eat eggplants

    You have a 4-month window of opportunity to eat eggplants: from June to September inclusive.

    If you make this breaded tofu, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!

    📖 Recette

    Tofu et aubergines rôties dans deux assiettes avec un bol de sauce.
    Pas encore de vote

    Breaded tofu

    A delicious way to cook Tofu. This veggie recipe, as crispy as it is melt-in-your-mouth, is sure to please everyone!
    Servings 2 servings
    Prep Time 15 minutes mins
    Cook Time 40 minutes mins
    Total Time 55 minutes mins

    Ingredients

    • 2 large eggplants
    • 1 tablespoon olive oil
    • Kosher salt to taste
    • Black pepper to taste
    • 1 tablespoon oregano dried
    • 2 tablespoons thyme dried
    • 2 tablespoons cornstarch
    • 2 tablespoons water
    • ½ cup Panko breadcrumbs
    • 1 tablespoon sesame seeds
    • 1 cup plain tofu
    • 1 tablespoon vegan butter

    For the sauce

    • 1 cup Greek yogurt plant-based
    • 1 lemon
    • ½ bunch cilantro
    • ½ bunch parsley
    • ½ bunch chives
    • ½ bunch thyme
    Metric - US Customary

    Instructions

    • Preheat oven to 392°F/200°C. Cut the eggplants into thin slices, then square them with a knife and drizzle with olive oil, coarse salt, pepper and a tablespoon of thyme. Bake for 35 to 40 minutes.
    • Meanwhile, prepare the breaded tofu: mix the water and cornstarch until the texture is sticky (not too heavy).
    • In a separate bowl, pour the Panko and add salt, pepper, toasted sesame seeds, 1 tablespoon thyme and oregano.
    • Cut your tofu in half, then dip each half in the cornflour-water mixture, followed by the seasoned Panko. In a frying pan over high heat, with a drizzle of olive oil and the margarine, brown the tofu on both sides.
    • Prepare the sauce for the eggplant: mix the Greek vegetable yogurt with the lemon juice, thyme, cilantro, chives and parsley.
    • Once the eggplants are cooked, remove from the oven, top with the sauce and add fresh herbs if you wish, as well as a few pomegranate seeds for decoration.
    Author: Marie Compain
    Calories: 550kcal
    Course: Main course
    Cuisine: American
    Keyword: easy, Healthy, quick, vegan

    Nutrition

    Serving: 1serving | Calories: 550kcal | Carbohydrates: 64g | Protein: 32g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 5mg | Sodium: 229mg | Potassium: 1488mg | Fiber: 21g | Sugar: 23g | Vitamin A: 2017IU | Vitamin C: 62mg | Calcium: 549mg | Iron: 12mg

    This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.

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    About Marie

    Marie Compain est la fondatrice, créatrice de recettes et photographe culinaire de Marie Food Tips. Depuis 2021, Marie partage ses recettes faciles et familiales, toujours gourmandes et bourrées de saveurs, pour la vie quotidienne ou les occasions plus spéciales.

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