Breaded Tofu

Breaded Tofu

Ingredients:
2 teaspoons chia seeds
1/2 cup water
13 ounces (375 grams) firm tofu
1 cup panko crumbs or rice crumbs
1 teaspoon ground cumin
1/4 cup whole wheat flour

Directions:
sunflower or peanut oil, for deep-frying
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ADDITIONAL INGREDIENTS
8–10 tortillas
1 avocado, sliced
lime wedges
1. Preheat the oven to 350°F (180°C).
2. Place the cashew nuts for the cashew cream in a bowl with enough water to cover and set aside to soak for around 10–15
minutes.
3. For the roasted salsa, slice the tomatoes, bell pepper, and chili, if using, in half, removing the seeds and membrane from the
pepper and chili. Quarter the onion, leaving the skin on.
4. Lay the tomatoes, bell pepper, and chili cut-side down on a baking tray. Throw in the onion wedges and whole garlic
cloves, with skins on. Drizzle with the olive oil and sprinkle with the spices. Toss well to coat everything in the oil and
spices and then place in the preheated oven.
5. Bake for 25–30 minutes until the tomatoes and bell peppers are blistered and beginning to darken. Remove from the oven
and set aside to cool.
6. Once cool, peel and discard the tomato, bell pepper, and onion skins, and squash the garlic from their skins. Add all the
ingredients from the roasting pan, including the juices and oil in the bottom, a food processor. Add the brown sugar and
tomato paste. Process until you have a nice thick salsa.
7. Add salt flakes and cracked pepper to taste and set aside (the salsa can be made ahead of time and kept covered in the
refrigerator; simply reheat to warm before serving).
8. To make the cashew cream, drain the soaked cashew nuts and add them to a food processor along with olive oil, lime juice,
and chili sauce or tomato paste. Process on high until the nuts form a smooth cream. Taste test and add more lime juice and
chili, if desired, and season with salt flakes and cracked pepper to taste. Set aside in the refrigerator.
9. Prepare the slaw by combining the shredded cabbage and grated apple in a large bowl. Make the dressing by whisking the
mayonnaise with the olive oil, lime juice, and honey or agave nectar, along with salt flakes and cracked pepper to taste, until
smooth.
10. Toss the dressing through the cabbage and apple and set aside, covered, in the refrigerator.
11. Place the whole ears of corn onto a lightly oiled and hot barbecue grill or stovetop grill pan. Drizzle with the olive oil and
sprinkle with the spices and a good pinch each of salt flakes and cracked pepper.
12. Grill the corn on medium-high heat, turning to coat in the oil and spices until the kernels begin to reach a golden color.
Remove from the pan once golden on all sides and allow the cobs to cool a little. Once cool enough to handle, run a knife
down the edge of the cobs to remove the kernels. Place the grilled corn kernels into a bowl and toss with the lime and
chopped cilantro. Cover and keep warm.
13. Add the chia seeds to the 1/4 cup water and set aside for a few minutes until it forms a gel.
14. Slice tofu into 4-inch (10-centimeter) long strips, approximately 1/2 inch (1 centimeter) thick x 1 inch (2 centimeters)
wide and lay in a single layer on paper towels. Top with another piece of paper towel and pat the tofu dry.
15. Combine the crumbs with the ground cumin in a shallow bowl. Fill another shallow bowl with the flour and then a third
bowl with the chia gel.