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Lemon pepper-crusted tofu with tomato casarecce
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Try this crispy lemon pepper tofu with tomato pasta for a delicious vegetarian schnitzel alternative.
Ingredients:
  • 375g dried casarecce pasta
  • 375g block firm tofu
  • 250.00 ml panko breadcrumbs
  • 40.00 ml lemon pepper seasoning
  • 1 egg, lightly beaten
  • Extra virgin olive oil, for shallow-frying
  • Extra 56.88 gm extra virgin olive oil
  • 1 red onion, cut into wedges
  • 6 garlic cloves, sliced
  • 400g can cherry tomatoes in juice
  • 200g tomato medley mix
  • 20.00 ml red wine vinegar
  • Fresh basil leaves, to serve
Instructions:
  • Boil pasta in a large saucepan of salted water according to package instructions. Save 1/3 cup of cooking liquid before draining.
  • Slice the tofu into 6 crosswise pieces. Mix breadcrumbs and seasoning in a shallow bowl. In another bowl, combine the egg, 1 tablespoon water, and a pinch of salt. Dip tofu slices in the egg mixture first, then coat them in the breadcrumbs. Heat oil in a large frying pan over medium-high heat. Cook tofu pieces in batches for about 2 minutes on each side until they turn golden. Place the cooked tofu on a paper towel to absorb excess oil, then cut into large chunks before serving.
  • In a large deep frying pan over medium-high heat, heat additional oil. Sauté onion and garlic until garlic lightly browns. Add cherry tomatoes, tomato medley, and vinegar. Simmer over medium heat until tomatoes soften. Season with salt and pepper. Stir in cooked pasta and its liquid, then heat for 2 minutes. Serve the pasta on a platter and garnish with tofu and basil.

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