Crispy lemon and Parmesan tofu bites with aioli

Prep

10 min

Cook

10 min

Serves

4

Skill

Vegetarian

Crispy lemon and Parmesan tofu bites with aioli

Prep

10 min

Cook

10 min

Serves

4

Skill

Entertaining Good Source of Protein High Protein High Calcium Low in Sugar Entree Lunch Sides Salads

Ingredients

1/4 cup corn flour
1/4 cup cooked quinoa
1/4 cup grated Parmesan cheese
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp onion powder
400g firm tofu
1 tbsp vegetable oil

dressing:

1/2 cup light mayonnaise
1 tbsp fresh lemon juice
1/2 tsp lemon zest
1 minced garlic clove
salt and pepper

Nutrition per serving

Weight, measurement and temperature conversions

1280 kJ

energy kj

18 g

protein

4 g

saturated fat

4.2 g

dietary fibre

17 g

carbohydrate

7 g

sugars

473 mg

sodium

Method

In a shallow bowl, combine corn flour, cooked quinoa, grated Parmesan cheese, black pepper, garlic powder, and onion powder.
Cut firm tofu in cubes and toss in the flour mixture, coating them evenly.
Heat vegetable oil in a pan over medium- high heat.
Carefully place the coated tofu cubes in the hot oil and fry for about 4–5 minutes until golden brown and crispy, flipping occasionally. Remove from the pan and drain excess oil on a paper towel-lined plate.
In a separate small bowl, prepare the lemon aioli by combining light mayonnaise, fresh lemon juice, lemon zest, garlic clove, salt and pepper. Mix well.
Serve the crispy tofu bites with lemon aioli and fresh lemon wedges on the side.

1/4 cup corn flour
1/4 cup cooked quinoa
1/4 cup grated Parmesan cheese
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp onion powder
400g firm tofu
1 tbsp vegetable oil

dressing:

1/2 cup light mayonnaise
1 tbsp fresh lemon juice
1/2 tsp lemon zest
1 minced garlic clove
salt and pepper

Nutrition per serving

Weight, measurement and temperature conversions

1280 kJ

energy kj

18 g

protein

4 g

saturated fat

4.2 g

dietary fibre

17 g

carbohydrate

7 g

sugars

473 mg

sodium