Last week I literally did not stop cooking, in fact, it’s safe to say I went a little recipe mad – great for you guys but not so much for my tidy kitchen this week!

I would like to think of myself as a swan in a calm lake moving graciously from counter to counter without a crumb of mess … but frankly that was not the case and it even resulted in Jack picking up the hoover on the weekend … maybe that’s a new tact, ladies!?

Bombsite or not, I am super excited to share lots of delicious recipes with you this week! I’m starting off with this savoury vegetarian number of Crispy Tofu that’s covered in sesame seeds and seaweed and served with crunchy asparagus, soft nutty mushrooms and a sesame/soy sauce that brings it all together. This is my favourite out of all my vegetarian recipes I’ve created so far. It’s so simple (one pan dish, hurrah!) and packs so much flavour for such few ingredients.

Later in the week you can get ready for Plum and Pear Crumbles served with raw Banana ice cream, new and improved “The World’s Healthiest Banana Bread” and Date and Banana Loaf.

Are you savoury or sweet? Popularity of recipes flicks between the two so leave me a comment with what you want to see more of!

Enjoy and make sure to sign up to my newsletter on the home page now for more instant recipe access :) LLG xx

Crispy Seaweed Tofu - One Pan Dish

 

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Crispy Seaweed Tofu - One Pan Dish

Author: Lean Living Girl

Recipe type: Vegetarian

Serves: 2 medium servings

Ingredients

• 200g firm tofu
• 8 large asparagus (250g)
• 100g white oyster mushrooms, sliced.
• 60g white sesame seeds
• 1 organic egg
• ½ cup coconut flour
• ½ cup of dried nori seaweed
• 2 tbs coconut oil for cooking
• Sea Salt and Black pepper to taste

Dressing

• 1 tbs soy sauce
• ½ tbs sesame oil
• ½ tbs extra virgin olive oil
• ½ tbs lemon juice

Instructions

1. Slice the ends off the asparagus, cut in half, and place in a pot of boiling water.
2. Whilst the asparagus is cooking, slice the tofu into squares and place in-between kitchen towel. Carefully press down on the kitchen towel to remove excess water from the tofu.
3. Whisk the egg in a bowl and spread the coconut flour out onto a dry surface.
4. In another bowl mix together the sesame seeds and seaweed and spread out onto a dry surface.
5. Coat the tofu pieces by first covering in flour, and then in the egg mixture, and then laying onto the sesame and seaweed mixture. Flip them and turn them on their side to make sure they are covered all the way round.
6. Remove the asparagus from the boil (8-10 minutes) and drain, covering in cold water to stop further cooking.
7. In a frying pan, add a tbs of coconut oil and add the tofu crusted squares. Cook for 2-3 minutes on each side on a medium-high heat until golden brown. Remove and set aside.
8. Add the oyster mushrooms to the same pan and cook for 3 minutes, until adding the asparagus along with another tbs of coconut oil and a squeeze of lemon juice.
9. Cook for another 2 minutes until asparagus is heated throughout and mushrooms cooked.
10. Make the dressing by combining all the ingredients together.
11. Plate up the asparagus and mushrooms, topped with the tofu and the dressing.
12. Serve hot and enjoy!

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