FruitsAndVeggiesMonday ~ Crispy Sesame Tofu on Salad

Who says Tofu has to taste like a mushy sponge? Not in this house! I made a fresh and colorful salad from mixed lettuce, cucumber, tomatoes, radishes, avocado, olives and couscous topped with beautiful slices of tasty and crispy tofu and here is the way how I made them ...

I am coming back after a few weeks break to this wonderful food challenge called fruitsandveggiesmonday initiated by @lenasveganliving, the charming and likeable lady with lots of vegan recipe ideas. It's nice to see you all again.

Crispy ovenbacked tofu

I took a thick block of extra firm tofu and pressed it for a few hours between two cutting boards with a stable of cooking books on top.

I cut the tofu in three cornered slices - about 1cm thick.

I seasoned the tofu slices from both sides with a spice mix of salt, ground capsicum, mustard seeds, onions, tumeric, coriander, chilies, cumin, celery seeds, fenugreek seeds, fennel seeds, bay leave and some sugar.

I covered the tofu slices with cornstarch after dipping them in oatsmilk.

The last step to prepare the tofu is to turn it in a mixture of breadcrumbs and white and black sesame seeds.

I spread the tofu on a wire rack covered with backing paper and placed it in the preheated oven (180 degrees Celsius) and backed it for 10 minutes each side until golden brown. I served them immediately on top of the already prepared salad plate. Yummy!

The sauce I served on top of the tofu is Amba - a tangy mango pickled condiment (popular in thr Indian, Saudi, Iraqi and Israeli cuisines) A nice sriracha would work as fine.

And now enjoy!

I wish all my vegan food lovers a wonderful week and don't forget to eat your fruits and veggies!