We have had some crazy weather here over the last week! A cyclone came through the area and brought torrential rain, flash flooding and wild winds. Our house is on the top of a hill and pretty exposed, so we braced ourselves for the worse and had some water come in through the top of some windows which made a nice indoor waterfall! Things could have been a lot worse though, compared to what some other people had to deal with. We had power our for a solid 9 hours, and passed the time with monopoly – and running around throwing down towels and mopping up all day! Unfortunately we were too busy cleaning up to remember to take pictures.
The wild weather has finally passed, and its taken everyone a few days to clean up all the damage – and the unbelievable number of trees that were taken down.
I am so excited to share this recipe with you today! I’ve made this so many times over the past few weeks. This tofu chick’n recipe is so versatile. You can eat them on their own as popcorn chick’n or nuggets. You can put it in a wrap or a sandwich, on a pizza – so many possibilities! While these aren’t 100% healthy due to the oil/light frying factor, they are still better than any other fried chick’n/chicken recipe you will find, especially when eaten on a lettuce wrap.
- 350g / 13oz block firm or extra firm tofu
- ⅓ cup chickpea/garbanzo flour
- ¼ cup nutritional yeast
- 1 Tbsp wet mustard (any kind: dijon, wholegrain etc)
- 1 tsp salt
- 1 tsp all purpose seasoning (try cajun or lemon pepper for different flavors)
- ½ tsp pepper
- ⅓ - ½ cup water
- 2-3 Tbsp extra virgin olive oil or coconut oil
- Press tofu for about 10 minutes. Drain tofu, wrap in paper towels or clean tea towel, and place heavy items on top to press. I use a heavy chopping board with some weights on top.
- Meanwhile, prepare the coating.
- Combine all dry ingredients in a bowl.
- Slowly add the water, whisking as you go. The coating should be the consistency of pancake batter.
- Add mustard and mix.
- Break the tofu into big crumbles into the coating. You can also chop into 'sticks' or into nugget sized pieces. I prefer to do crumbles as its less fussy to cook and comes out just as good.
- Combine tofu and coating.
- Heat oil in a non stick pan.
- Pour the tofu mix into the pan and spread so the tofu is on a single layer.
- Cook on both sides until golden brown, adding oil as needed.
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Ash and I have been working hard on our business lately, and decided to take the day off and drive to Byron Bay for the famers markets. Byron Bay is one of my favorite places in the world. The people are great, the vibe is amazing and there is a huge emphasis on health, organic, vegetarian and yoga there. There are so many vegan, vegetarian and organic places to eat. I am so excited to visit there because I actually have choices of restaurants to eat at. Choices!!
Here is the haul I brought back from the farmers market. Goodies include 1kg locally grown macadamias, mangoes, tomatoes, bananas, basil, plums, capsicum, passionfruit, mushrooms, chives, shallots.
Psst: Want even more gluten-free + vegan recipes that don’t suck?
Get my cookbooks HERE! They are chock-a-block full of crazy delicious, healthy and original recipes just like this one (and this recipe is included too, so you have it in a handy PDF).