This week we were inspired by one of our favourite dietician legends - Jono at Bite Me Nutrition. His recent discovery is the wonders of grated tofu, so we’re going to share an easy method here.
Ingredients (serves 4)
- 400g extra-firm tofu (1 block)
- 1 TSPN smoked paprika
- 1 TSPN Cobram Estate onion-infused oil
- ½ TSPN ground mustard
- ½ TSPN cumin
- ½ TSPN black pepper
- ¼ TSPN chilli powder (use more if you want it spicier)
- 2 TSPN soy sauce or tamari
- Olive oil for frying
Method:
- Drain and press the tofu by placing it between paper towels/kitchen towel, and then weighing it down with heavy objects like plates
- Shred the pressed tofu using a cheese grater. Place the grater on its side while grating to prevent the tofu from falling out. This technique facilitates transferring the grated tofu to a bowl quickly
- Transfer the shredded tofu to a big bowl, add the listed seasonings, and mix thoroughly with your hands until the seasonings cover all of the tofu. Cover the bowl and allow the tofu to marinate for a minimum of 20 minutes. For maximum flavour absorption, marinate the tofu overnight in the fridge
- You can fry the tofu with olive oil until it turns crisp and brown, or you can line a baking tray with greaseproof paper and bake at 180 degrees for approximately 30 minutes, pausing halfway through to stir the tofu
- Store any leftovers in an airtight container in the fridge for up to 4-5 days. Reheat in a pan or in the oven to crisp it up before serving.
