1/2 cup soy sauce
500g organic tofu, drained and patted dry
Bunch of coriander (or use one of those squeeze tubes of coriander)
1/4 cup oat milk
1 cup of bread crumbs
1/4 pumpkin, cubed and roasted
large packet of fresh, baby spinach
2 large carrots, julienned
1 tsp fresh ginger, minced
1/4 cup almonds, toasted
Dressing
juice of 1 small lime
1 tbsp curry paste (I used paneng)
1/2 cup coconut milk
- Dice the tofu into cubes, and marinate in soy for about 1/2 hour (more if you have the time)
- In one bowl mix the milk and coriander, in a second bowl add the breadcrumbs
- Dip the cubes of tofu first in the coriander/milk mixture and then roll in the breadcrumbs.
- Fry the tofu in coconut oil or olive oil
- Mix all the salad ingredients, except the tofu, in a large bowl
- Whisk up all the dressing ingredients and pour over the salad
- Add the tofu and nuts on top
- Eat!
Serves 4 as a main meal
The Plant Based Journey 