Description
The absolute BEST crispy and testy lemon pepper tofu made with crumbled tofu and served in lettuce wraps with cabbage slaw and tahini sauce. A fresh and delicious vegan meal that can be enjoyed as a side or main!
Ingredients
Scale
Lemon pepper tofu:
- 300g (10.5oz) block firm tofu
- 2 tbsp lemon zest
- 2 tablespoons arrowroot or tapioca flour
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 teaspoon cracked black pepper
- 2 teaspoons extra virgin olive oil, to cook
- 300g/ 10.5oz) shredded slaw
- 2 tablespoons lemon juice
- Iceberg lettuce or romaine hearts for the wrap
Lemon tahini sauce: (optional)
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 1/2 teaspoon maple syrup
- Salt + pepper to taste
Instructions
- Combine the shredded slaw with lemon juice, salt and pepper to taste in a large bowl. Place in fridge so everything really marinates together.
- Crumble the tofu into roughly bite-sized peices with your fingers— they can all be different sizes.
- In a medium sized bowl, mix the tofu with the tapioca flour, lemon zest, garlic powder, pepper and salt until completely coated with the seasoning.
- Heat a pan with olive oil and cook the tofu for 8 to 10 minutes until lightly crispy.
- Meanwhile, while the tofu cooks, stir together the tahini with lemon juice, maple syrup, salt and water to thin.
- Remove tofu from the heat, fill the lettuce cups with the slaw, lemon pepper tofu, and drizzle with tahini.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner/ Appetiser
- Method: Stovetop