Haloumi/Tofu Sticks
Prep
15 min
Cook
8 min
Serves
6
Skill
Vegetarian
Prep
15 min
Cook
8 min
Serves
6
Skill
Golden and crispy, these haloumi/tofu sticks are coated in Sanitarium Skippy cornflakes - perfect for a snack or appetiser.
Ingredients
- 1 cup Sanitarium™ Skippy™ Cornflakes (crushed)
- 200g Haloumi or tofu
- ¼ cup wholemeal flour
- pinch of salt and black pepper
- olive oil cooking spray
Nutrition per serving
646 kJ
energy kj
9 g
protein
5 g
saturated fat
1 g
dietary fibre
8 g
carbohydrate
1 g
sugars
440 mg
sodium
Method
- Preheat your oven to 200°C. Line a baking sheet with parchment paper.
- Cut the haloumi or firm tofu into stick-like shapes.
- In three separate shallow dishes, set up your coating stations:
- Dish 1: Wholemeal flour seasoned with a pinch of salt and black pepper.
- Dish 2: Beaten egg.
- Dish 3: Crushed Skippy Cornflakes.
- One at a time, coat each haloumi/tofu stick in the flour mixture, then dip it into the beaten egg, and finally roll it in the crushed Skippy cornflakes, pressing the cornflakes onto the haloumi/tofu.
- Arrange the coated haloumi/tofu sticks on the prepared baking sheet, leaving space between each stick. Spray with olive oil cooking spray to lightly coat the sticks.
- Bake in the preheated oven for about 6-8 minutes or until they are golden brown and crispy. Flip them halfway through the baking time for even browning.
- Allow them to cool for a few minutes before serving.
- 1 cup Sanitarium™ Skippy™ Cornflakes (crushed)
- 200g Haloumi or tofu
- ¼ cup wholemeal flour
- pinch of salt and black pepper
- olive oil cooking spray
Nutrition per serving
646 kJ
energy kj
9 g
protein
5 g
saturated fat
1 g
dietary fibre
8 g
carbohydrate
1 g
sugars
440 mg
sodium
- Preheat your oven to 200°C. Line a baking sheet with parchment paper.
- Cut the haloumi or firm tofu into stick-like shapes.
- In three separate shallow dishes, set up your coating stations:
- Dish 1: Wholemeal flour seasoned with a pinch of salt and black pepper.
- Dish 2: Beaten egg.
- Dish 3: Crushed Skippy Cornflakes.
- One at a time, coat each haloumi/tofu stick in the flour mixture, then dip it into the beaten egg, and finally roll it in the crushed Skippy cornflakes, pressing the cornflakes onto the haloumi/tofu.
- Arrange the coated haloumi/tofu sticks on the prepared baking sheet, leaving space between each stick. Spray with olive oil cooking spray to lightly coat the sticks.
- Bake in the preheated oven for about 6-8 minutes or until they are golden brown and crispy. Flip them halfway through the baking time for even browning.
- Allow them to cool for a few minutes before serving.