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Breaded tofu with kale and rocket leaves

BREADED TOFU WITH KALE AND ROCKET LEAVES

Course Lunch
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 servings

Ingredients

  • 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
  • Salt
  • Pepper

Instructions

  1. Dice the tofu in 1-2cm (~0.5-1 inch) cubes.

  2. Mix the bread crumbs, salt, pepper and cayenne and spread it evenly on a plate.

  3. Use a kitchen plier to dip each side of the tofu cubes in the breadcrumb mix.

  4. Heat up a skillet over high heat and add some olive oil to it.

  5. Add the tofu and fry until golden brown on each side, when finished put aside.

  6. 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.

  7. 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.

Enjoy!