Lemon Pepper Crusted Tofu

4
Servings
20m
Prep Time
20m
Cook Time
40m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • 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

Step 1

Cook pasta in a large saucepan of boiling, salted water, following packet directions and then drain, reserving 1/3 cup cooking liquid.

Step 2

Cut tofu into 6 slices crossways.

Step 3

Combine breadcrumbs and seasoning in a shallow bowl and place egg and 1 tablespoon water in a separate shallow bowl and season with salt.

Step 4

Coat tofu pieces in egg, then in breadcrumb mixture.

Step 5

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.

Step 6

Roughly chop tofu into large chunks.

Step 7

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.

Step 8

Spoon pasta onto a serving platter and top with tofu and basil and serve..

Tips & Variations


No special items needed.

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