Tofu Fush

My childhood was in New Zealand! It is a magical lush green land & I really enjoyed my first 15 years of life living there!
We didn’t really get much fast-food into our bellies as kids (Thanks Mum & Dad! You are awesome!) Though we did get Fish & Chips as a ‘treat’ every week or so!
You could get the best fried chocolate filled doughnuts covered in cinnamon & sugar! Oh yes, I’m going to veganise that in the near future!
But for now, here is a fairly simple and tasty vegan tofu fush recipe! You can easily replace the tofu for thinly sliced eggplant if you rather! I’ve done that before and I cooked them in the oven until crispy! This recipe I shallow fried the tofu, but feel free to put it in the oven for a low fat option!
Remember to use organic, fair-trade/local ingredients where possible!

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In a bowl mix 2/3 cup of soymilk with 1/2 teaspoon of apple cider vinegar, stir and set aside while you make the batter.

In a food processor or blender combine the following ingredients until you get a fine greenish powder;
4 sheets of toasted nori
1/4 cup loosely packed of a mixture of different dried seaweeds, I used something called a mixed seaweed salad  (dulse, wakame etc were included)
1/2 cup of flour (organic wheat, spelt etc you can also use dry coconut meal)
1/4 cup of white rice flour
1 tablespoon of nutritional yeast
1 teaspoon of murray river salt (less if you are using a different salt)
1/2 teaspoon of cracked pepper

Pour into a flat pan for battering. (if you have any left over after making the tofu save it and put it in the fridge)

Slice up 500g of semi firm organic tofu as thin or thick as you like (if you are choosing to use eggplant instead, slice it thinly so it cooks well)

The method to making this fush is rather simple, first put the sliced tofu pieces one at a time into the soymilk mixture, wetting both sides.
Next put the tofu one piece at a time into the dry powder and batter well, if you want dip it back into the soymilk mixture and then back into the dry you can for an extra crispy batter!
Cook the tofu fush each side until its golden green and crispy! I used a little bit of organic sunflower in an electric fry pan for the tofu, then for the eggplant I drizzled it with oil an put it in the oven to cook.

I enjoyed the tofu fush with home-made potato chips, avocado, greens and a super awesome rainbow tarter sauce (store brought vegan tarter with added grated carrot & beetroot with from fresh herbs) and a drizzle of vegan mayo!
Too good!!!!!

Enjoy!!, if you make any of my recipes and share a photo on social media please hashtag #magicmilkbarrecipe please.

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