Vegan 'steak'
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Ingredients
for
4
- Ingredients
- 21 ozs firm Tofu
- ⅔ cup Silken tofu
- 1 Tbsp Coconut oil
- 2 ½ cups panko breadcrumbs (crushed)
- 1 cup Green tea
- 2 Tbsps soy sauce
- 1 tsp dark Agave syrup
- 1 Tbsp arrowroot powder (mixed with a tablespoon of warm water)
- ½ cup Walnut (chopped)
- 4 salad Tomatoes (cut into decorative garnishes)
- 1 head Iceberg lettuce
- salt
- freshly ground Black pepper
Preparation steps
1.
Preheat the oven to 230°C (210° fan) | 450F | gas mark 9. Line a baking tray with greaseproof paper.
2.
Cut the firm tofu into squares and pat dry. Puree the silken tofu and coconut oil with a tablespoon of warm water in a food processor until smooth.
3.
Dip the squares of tofu in the silken tofu mixture, shaking off any excess. Coat in the crushed panko and season with salt and pepper. Arrange on the baking tray.
4.
Bake for 10 - 12 minutes until golden and crisp. Meanwhile, Combine the green tea, soy sauce, and agave nectar in a saucepan.
5.
Warm over a moderate heat and then cook until boiling. Whisk in enough arrowroot paste to thicken the sauce. Stir in the walnuts and set to one side.
6.
Remove the crispy tofu to a wire rack. Line serving plates with leaves of lettuce and the decorative tomatoes. Top with the tofu and the sauce before serving.
