Ingredients
- Seasoned tofu
- 1-2 tablespoons flour
- 1 tablespoon cornstarch or corn starch
- 2 tablespoons soy sauce
- 1 tablespoon water
- 2/3 cup bread crumbs
Sauce
- ¼ cup wet cashew nuts
- ¼ cup water
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 clove garlic
- 2, 5 Tbsp nutritional yeast
- 1 teaspoon olives
- Sea salt
- Whole wheat bread to toast
Let’s Cook
1. We will need already seasoned tofu or white tofu (marinated in soy sauce or other sauce you like, with smoked paprika and salt), for the breading we will need cornstarch, soy sauce, flour, and bread crumbs. For the sauce we will need cashew nuts, soak them overnight or at least two hours.
2. Also a clove of garlic, capers or olives, lemon juice, nutritional yeast, salt, refined olive oil, and lettuce/salad. We will also need whole wheat bread. Cut the bread into cubes and put them in a rectangular dish, drizzle with olive oil and season with garlic powder or herbs, whichever you like. We mix very well and we put it to toast at 180 degrees.
3. While the bread is toasting, tofu cut in half and dry on a napkin. This tofu is already seasoned, if you can not find one already seasoned, you can use the white one and marinate it in soy sauce, or other sauce, or smoked paprika. Cut the tofu into slices.
4. Now we are going to prepare the batter. In a bowl put cornstarch or cornstarch, add 2 tablespoons of soy sauce and 1 tablespoon of water. Mix very well the sauce with cornstarch. We take a slice of tofu and dredge it in flour, then in our cornstarch and soy sauce, (this we use instead of eggs) and as a last the breadcrumbs. Tofu with breadcrumbs we press very well so that it fries better.
5. We coat all the tofu slices with breadcrumbs. Fry in refined olive oil, I like this type of oil for cooking and frying. Tofu we fry on both sides. After frying we put them on the plate with a napkin, to remove the oil from our tofu.
6. We start with the sauce: it is the most important thing in our salad. To a blender we add cashews, capers or olives, garlic, 3 tablespoons of water, lemon juice, nutritional yeast, salt and olive oil. All grind until you have a creamy sauce, add a little water, the sauce should be thick, not too liquid. Continue blending.
7. Lettuce wash and cut or tear with hands and place in a large bowl. Add salt, I have himalayan pink salt and mix very well by hand. Let stand a little. While resting we cut tofu into thick rectangles. Our bread cubes are already made, crispy and golden brown. We put them in a bowl.