crunchy quinoa and thyme tofu chips

  • 2 eggs
  • 1 clove garlic, crushed
  • ½ cup (50g) quinoa flakes
  • ½ cup (40g) finely grated parmesan
  • 2 tablespoons white chia seeds
  • 3 tablespoons thyme leaves, finely chopped
  • 1 teaspoon finely grated lemon rind
  • 1 teaspoon sea salt flakes
  • cracked black pepper
  • 300g firm tofu, cut into 0.5cm batons

kale and olive pesto

  • 2 cups (50g) kale leaves
  • 80g pitted green olives
  • ¼ cup (60ml) water
  • 2 teaspoons lemon juice
  • ¼ cup (70g) natural Greek-style (thick) yoghurt
  • 1 long green chilli, deseeded
  1. To make the kale and olive pesto, place the kale in a bowl and cover with boiling water. Drain, place the kale in a small food processor and add the olives, water, lemon juice, yoghurt and chilli. Process until finely chopped. Set aside.
  2. Preheat oven to 240°C (475°F). Place the eggs and garlic in a bowl and lightly whisk to combine. Place the quinoa, parmesan, chia, thyme, lemon rind, salt and pepper in a separate bowl and toss to combine.
  3. Dip each piece of tofu in the egg mixture, then into the quinoa crumb to coat. 
  4. Place on a large oven tray lined with non-stick baking paper. Cook for 12 minutes or until golden and crispy. Serve with the kale and olive pesto. Serves 4.
RATE THIS RECIPE:
Reader ratings (4.00) 43211

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox