Pepper, garlic and herb crusted tofu

Garlic, pepper and herb crusted tofu steaks

Category, DifficultyIntermediate

Pepper, garlic and herb crusted tofu

Yields4 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

 450 g tofu
 Oil for frying
First coating
 ¾ cup flour
 3 tbsp corn starch
 ¼ cup panko bread crumbs
 2 tsp Schwartz pepper and garlic steak seasoning
 ½ tsp salt
 ½ tsp pepper
 125 ml sparkling water
Second coating
 ½ cup panko bread crumbs
 2 tbsp fresh parsley, finely chopped
 1 tsp Schwartz pepper and garlic steak seasoning

1

Rinse and drain the tofu and cut into desired sized pieces. Preheat the oven to 150°C.

Rinse and drain the tofu and cut into pieces

2

For the first coating, mix together in a bowl 3/4 cups flour, 2 tbsp corn starch, 2 tsp Schwartz pepper and garlic steak seasoning, salt and pepper. Add 125 ml of sparkling water and stir until there are no lumps in the mix.

Prepare the second coating by chopping the fresh parsley finely and add to a bowl with the 1/2 cup of panko bread crumbs and 1 tsp of Schwartz pepper and garlic steak seasoning, mix well and set aside.

3

Carefully coat the tofu in both coatings, starting with coating 1 and then 2. Set aside on a wired baking rack.

Coat the tofu with both coatings

4

Shallow fry the tofu in oil until golden and then place in a preheated oven and bake for approximately 15 minutes.

5

You can be so creative with the sides for this dish. I just served mine with sweet potatoes, beans and a side salad, for a quick and easy lunch. But for an indulgent weekend meal, I would recommend roast potatoes and loads of veggies, both fresh and cooked.

Ingredients

 450 g tofu
 Oil for frying
First coating
 ¾ cup flour
 3 tbsp corn starch
 ¼ cup panko bread crumbs
 2 tsp Schwartz pepper and garlic steak seasoning
 ½ tsp salt
 ½ tsp pepper
 125 ml sparkling water
Second coating
 ½ cup panko bread crumbs
 2 tbsp fresh parsley, finely chopped
 1 tsp Schwartz pepper and garlic steak seasoning

Directions

1

Rinse and drain the tofu and cut into desired sized pieces. Preheat the oven to 150°C.

Rinse and drain the tofu and cut into pieces

2

For the first coating, mix together in a bowl 3/4 cups flour, 2 tbsp corn starch, 2 tsp Schwartz pepper and garlic steak seasoning, salt and pepper. Add 125 ml of sparkling water and stir until there are no lumps in the mix.

Prepare the second coating by chopping the fresh parsley finely and add to a bowl with the 1/2 cup of panko bread crumbs and 1 tsp of Schwartz pepper and garlic steak seasoning, mix well and set aside.

3

Carefully coat the tofu in both coatings, starting with coating 1 and then 2. Set aside on a wired baking rack.

Coat the tofu with both coatings

4

Shallow fry the tofu in oil until golden and then place in a preheated oven and bake for approximately 15 minutes.

5

You can be so creative with the sides for this dish. I just served mine with sweet potatoes, beans and a side salad, for a quick and easy lunch. But for an indulgent weekend meal, I would recommend roast potatoes and loads of veggies, both fresh and cooked.

Garlic, pepper and herb crusted tofu steaks

Comments are closed.