Tofu is a great ingredient to start using if you want to eat high protein vegan meals, the addition of kale and rocket leaves gives it the benefit of plenty of healthy greens, and when you bread tofu it gets some extra texture that really makes the difference.
Some think that tofu is boring and tasteless, and well, they’re right, tofu is tasteless, but that’s also its strength. You can add almost any flavour to it and choose which consistency you like. In this dish, I used firm tofu so that it shouldn’t break apart in the pan while frying. The breading will help with that but to keep the form of the tofu you should go for a firm (or even extra firm) one.
This is a great go to lunch.
- 300 g extra firm silken tofu
- 4 stems of kale
- A handful of rocket leaves
- 1/2 dl (1/5 cup) corn bread crumbs
- 1 pinch cayenne
- 2 tbsp olive oil extra virgin
Dice the tofu in 1-2cm (~0.5-1 inch) cubes.
Mix the bread crumbs, salt, pepper and cayenne and spread it evenly on a plate.
Use a kitchen plier to dip each side of the tofu cubes in the breadcrumb mix.
Heat up a skillet over high heat and add some olive oil to it.
Add the tofu and fry until golden brown on each side, when finished put aside.
Add some more olive oil to the skillet and remove the kale from the stems and tear it into smaller pieces. Fry until soft, and put on the same plate as the tofu.
Fill the remaining part of the plate with some rocket leaves, sprinkle some salt and pepper on top and serve immediately.
Tip! If you want to go even lower on the carbs, switch the corn breadcrumbs for almond flour.