Coriander Crumbed Tofu Salad with Coconut Curry Dressing


1/2 cup soy sauce
500g organic tofu, drained and patted dry
Bunch of coriander (or use one of those squeeze tubes of coriander)
1/4 cup oat milk
1 cup of bread crumbs
1/4 pumpkin, cubed and roasted
large packet of fresh, baby spinach
2 large carrots, julienned
1 tsp fresh ginger, minced
1/4 cup almonds, toasted

juice of 1 small lime
1 tbsp curry paste (I used paneng)
1/2 cup coconut milk

  • Dice the tofu into cubes, and marinate in soy for about 1/2 hour (more if you have the time)
  • In one bowl mix the milk and coriander, in a second bowl add the breadcrumbs
  • Dip the cubes of tofu first in the coriander/milk mixture and then roll in the breadcrumbs.
  • Fry the tofu in coconut oil or olive oil
  • Mix all the salad ingredients, except the tofu, in a large bowl
  • Whisk up all the dressing ingredients and pour over the salad
  • Add the tofu and nuts on top
  • Eat!

Serves 4 as a main meal


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