Lemon Pepper Crusted Tofu
January 23, 2020
"From our Sunday newspaper The Sunday Times. Times are estimated."
- Serving Size: 1 (396.8 g)
- Calories 372.6
- Total Fat - 14.6 g
- Saturated Fat - 3.2 g
- Cholesterol - 226 mg
- Sodium - 266.4 mg
- Total Carbohydrate - 43 g
- Dietary Fiber - 5.8 g
- Sugars - 9.5 g
- Protein - 20.5 g
- Calcium - 412.5 mg
- Iron - 7.8 mg
- Vitamin C - 33.4 mg
- Thiamin - 0.4 mg
Cook pasta in a large saucepan of boiling, salted water, following packet directions and then drain, reserving 1/3 cup cooking liquid.
Cut tofu into 6 slices crossways.
Combine breadcrumbs and seasoning in a shallow bowl and place egg and 1 tablespoon water in a separate shallow bowl and season with salt.
Coat tofu pieces in egg, then in breadcrumb mixture.
Add enough oil to a large heavy-based frying pan to come 1cm up side of pan and heat over medium-high heat and cook tofu, in batches, for 2 minutes each side or until golden and then transfer to paper towel to drain.
Roughly chop tofu into large chunks.
Meanwhile, heat extra oil in a large deep frying pan over medium-high heat and add onion and garlic and cook for 3 to 4 minutes or until garlic starts to lightly brown around the edges and then add cherry tomatoes, tomato medley and vinegar and then reduce heat to medium and simmer for 5 minutes or until tomatoes soften slightly and season with salt and pepper, to taste before adding pasta and reserved cooking liquid and cook, stirring, for a further 2 minutes or until heated through.
Spoon pasta onto a serving platter and top with tofu and basil and serve..
Tips & Variations
No special items needed.