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 
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!
