If you’re looking for a comfy and easy dinner, we’ve got you covered! Spicy quinoa flake-crusted tofu slabs are served with roasted sweet potato wedges, a fresh green leaf & tomato salad, and a creamy basil pesto dollop. There really is nothing quite like a simple and delicious dinner!
Crumbed Cajun Tofu
Crumbed Cajun Tofu
with roasted sweet potato wedges & crème pesto
Hands on Time: 25 - 40 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Baby Tomatoes
- Creme Fraiche
- Green Leaves
- Non-GMO Tofu
- Pesto Princess Basil Pesto
- Quinoa Flakes
- Red Wine Vinegar
- Spicy Flour
- Spring Onion
- Spring Onions
- Sweet Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Egg/s
CRISPY WEDGES
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
TOFU PREP & TANGY TOMATOES
Pat dry the tofu slabs with paper towel. Place in a bowl with the spicy flour and some seasoning. Toss until coated. Place the quartered baby tomatoes in a salad bowl. Add the red wine vinegar, 10ml of olive oil and some seasoning. Toss to combine and leave to marinate.
CRISPY TOFU
In a shallow dish, whisk 1 egg with 1 tbsp of water. Prepare 1 more shallow dish with the quinoa flakes. Coat the tofu slabs in the egg, and then in the quinoa flakes. When passing through the quinoa flakes, press it into the slabs so it sticks and coats evenly. Repeat with the other slabs. Place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the slabs for 2-3 minutes per side until golden and cooked through. Remove from the pan, drain on some paper towel, and season.
ALMOST THERE…
Combine the crème fraîche, the basil pesto and some seasoning. Loosen with water in 5ml increments until drizzling consistency. Add the rinsed green leaves to the salad bowl with marinated tomatoes and toss to combine.
DINNER IS SERVED
Plate up the roasted wedges, alongside golden tofu and the fresh salad. Dollop over the crème pesto and garnish with the sliced spring onion. Enjoy Chef!
Sweet Potato - 250g
Non-GMO Tofu - 110g
Spicy Flour - 37,5ml
Baby Tomatoes - 80g
Red Wine Vinegar - 7,5ml
Quinoa Flakes - 50ml
Crème Fraîche - 30ml
Pesto Princess Basil Pesto - 15ml
Green Leaves - 20g
Spring Onion - 1
CRISPY WEDGES
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
TOFU PREP & TANGY TOMATOES
Pat dry the tofu slabs with paper towel. Place in a bowl with the spicy flour and some seasoning. Toss until coated. Place the quartered baby tomatoes in a salad bowl. Add the red wine vinegar, 15ml of olive oil and some seasoning. Toss to combine and leave to marinate.
CRISPY TOFU
In a shallow dish, whisk 1 egg with 1 tbsp of water. Prepare 1 more shallow dish with the quinoa flakes. Coat the tofu slabs in the egg, and then in the quinoa flakes. When passing through the quinoa flakes, press it into the slabs so it sticks and coats evenly. Repeat with the other slabs. Place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the slabs for 2-3 minutes per side until golden and cooked through. Remove from the pan, drain on some paper towel, and season.
ALMOST THERE…
Combine the crème fraîche, the basil pesto and some seasoning. Loosen with water in 5ml increments until drizzling consistency. Add the rinsed green leaves to the salad bowl with marinated tomatoes and toss to combine.
DINNER IS SERVED
Plate up the roasted wedges, alongside golden tofu and the fresh salad. Dollop over the crème pesto and garnish with the sliced spring onion. Enjoy Chef!
Sweet Potato - 500g
Non-GMO Tofu - 220g
Spicy Flour - 75ml
Baby Tomatoes - 160g
Red Wine Vinegar - 15ml
Quinoa Flakes - 100ml
Crème Fraîche - 65ml
Pesto Princess Basil Pesto - 30ml
Green Leaves - 40g
Spring Onions - 2
CRISPY WEDGES
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray, coat in oil, and season. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
TOFU PREP & TANGY TOMATOES
Pat dry the tofu slabs with paper towel. Place in a bowl with the spicy flour and some seasoning. Toss until coated. Place the quartered baby tomatoes in a salad bowl. Add the red wine vinegar, 20ml of olive oil and some seasoning. Toss to combine and leave to marinate.
CRISPY TOFU
In a shallow dish, whisk 2 eggs with 2 tbsp of water. Prepare 1 more shallow dish with the quinoa flakes. Coat the tofu slabs in the egg, and then in the quinoa flakes. When passing through the quinoa flakes, press it into the slabs so it sticks and coats evenly. Repeat with the other slabs. Place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the slabs for 2-3 minutes per side until golden and cooked through. Remove from the pan, drain on some paper towel, and season.
ALMOST THERE…
Combine the crème fraîche, the basil pesto and some seasoning. Loosen with water in 5ml increments until drizzling consistency. Add the rinsed green leaves to the salad bowl with marinated tomatoes and toss to combine.
DINNER IS SERVED
Plate up the roasted wedges, alongside golden tofu and the fresh salad. Dollop over the crème pesto and garnish with the sliced spring onion. Enjoy Chef!
Sweet Potato - 750g
Non-GMO Tofu - 330g
Spicy Flour - 102,5ml
Baby Tomatoes - 240g
Red Wine Vinegar - 22,5ml
Quinoa Flakes - 150ml
Crème Fraîche - 85ml
Pesto Princess Basil Pesto - 45ml
Green Leaves - 60g
Spring Onions - 3
CRISPY WEDGES
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray, coat in oil, and season. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
TOFU PREP & TANGY TOMATOES
Pat dry the tofu slabs with paper towel. Place in a bowl with the spicy flour and some seasoning. Toss until coated. Place the quartered baby tomatoes in a salad bowl. Add the red wine vinegar, 30ml of olive oil and some seasoning. Toss to combine and leave to marinate.
CRISPY TOFU
In a shallow dish, whisk 2 eggs with 2 tbsp of water. Prepare 1 more shallow dish with the quinoa flakes. Coat the tofu slabs in the egg, and then in the quinoa flakes. When passing through the quinoa flakes, press it into the slabs so it sticks and coats evenly. Repeat with the other slabs. Place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the slabs for 2-3 minutes per side until golden and cooked through. Remove from the pan, drain on some paper towel, and season.
ALMOST THERE…
Combine the crème fraîche, the basil pesto and some seasoning. Loosen with water in 5ml increments until drizzling consistency. Add the rinsed green leaves to the salad bowl with marinated tomatoes and toss to combine.
DINNER IS SERVED
Plate up the roasted wedges, alongside golden tofu and the fresh salad. Dollop over the crème pesto and garnish with the sliced spring onion. Enjoy Chef!
Sweet Potato - 1kg
Non-GMO Tofu - 440g
Spicy Flour - 130ml
Baby Tomatoes - 320g
Red Wine Vinegar - 30ml
Quinoa Flakes - 200ml
Crème Fraîche - 125ml
Pesto Princess Basil Pesto - 60ml
Green Leaves - 80g
Spring Onions - 4
Woolies Products in this dish
