41
9 Bake for 15 minutes, then turn and bake for an additional 15 minutes, or n 4 50g/1 lb plain, firm tofu
until crispy. n 1 tsp egg r eplacer made as directed on packet (eg 1tsp Organ
10 Transfer to a plate, and squeeze some fresh lemon juice evenly over
brand, available from large supermarkets and health stores, mixed
the tofu fingers.
with 2 tsp water)
n 2 tsp nori flakes
11 Serve with mashed potatoes, peas and/or salad. Try them with our
n 2 tbsp soya sauce
Tasty Tartar Sauce (see page 43).
n 3 0g/1oz wheatgerm OR fine breadcrumbs
n 3 0g/1oz white flour
n ¼ tsp paprika
n ¼ tsp dried basil
Faux Fish Fillets
n P inch of dried thyme
n O il for frying (use oil spray if you are watching your fat intake)
Serves 4-6
1 Cut the tofu into ¾ cm/¼ inch thick slices so you have several thin
Prep time: 30 minutes
‘steaks’ or fillets.
This makes a great fish-free supper.
2 Wrap the slices in a clean tea towel or thick paper towels and pat to
remove excess moisture.
3 Beat the egg replacer, soya sauce and nori flakes together in a small
bowl and set aside.
4 Combine the wheatgerm or breadcrumbs, white flour, paprika, basil
and thyme on a plate.
5 Heat the oil or oil spray in a large non-stick or heavy frying pan.
6 Dip each slice of tofu into the egg replacer mixture, and then coat
both sides in the wheatgerm mixture.
7 Fry the slices until golden brown on both sides.
©
Chava Eichner
8 Serve with new potatoes and salad or green vegetables and Tasty
Tartar Sauce (see page 43).
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