Crumbed Cajun Tofu

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

with roasted sweet potato wedges & crème pesto

4.8

Hands on Time: 25 - 40 minutes

Overall Time: 30 - 45 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
  • Egg/s
Photo of Crumbed Cajun Tofu
  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.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

  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.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

Frequently Asked Questions

What is the preparation time for Crumbed Cajun Tofu?

The preparation time for Crumbed Cajun Tofu with roasted sweet potato wedges & crème pesto is between 25 and 40 minutes.

What is the total time required to make Crumbed Cajun Tofu with roasted sweet potato wedges & crème pesto?

The total time required to make Crumbed Cajun Tofu with roasted sweet potato wedges & crème pesto is between 30 and 45 minutes.

How many servings does Crumbed Cajun Tofu provide?

4 servings

What are the main ingredients in Crumbed Cajun Tofu?

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

What is the nutritional information of Crumbed Cajun Tofu?

Calories: 783, Carbs: 95 grams, Fat: grams, Protein: 23.5 grams, Sugar: 20.4 grams, Salt: 682 grams

How do I prepare Crumbed Cajun Tofu?

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. 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! 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.

What should be prepared from my kitchen to make Crumbed Cajun Tofu?

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

How many calories does Crumbed Cajun Tofu have?

783 calories

How much fat content does Crumbed Cajun Tofu have?

grams

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