Breaded Tofu with Roasted Vegetables and Tomato Salsa

We love tofu, and enjoy it cooked almost any way. Jason even likes it raw… But one of our favourite ways to cook tofu is to make breaded tofu!

At the moment there are lots of carrots available, as they are in season, so we bought three different types of carrot and some parsnip to roast. Roasted vegetables are something nice to eat in the autumn, as the warmth of the food is nice during the colder months.

Ingredients Serves 4
Cooking time: 40 mins

  • 500 g tofu
  • 100 ml flour
  • 2 eggs
  • 200 ml bread crumbs
  • Salt, black pepper, chili powder
  • 8 medium-large carrots
  • 4 parsnips
  • 1 red onion
  • 4 cloves of garlic
  • 2 medium-large tomatoes
  • Quarter of a red pepper
  • 200 ml chopped/tinned tomatoes
  • Olive oil
  • Butter
  • Dried rosemary
  • Set oven to 200°C

  1. Peel the carrots and parsnip.
  2. Cut the vegetables into equal-sized pieces and put them on a baking tray. (Put some baking paper on the tray first, to make cleaning easier.)
  3. Cut half the onion into large pieces and put on the baking tray.
  4. Crush two cloves of garlic and put on the baking tray.
  5. Pour oil onto the vegetables and sprinkle some dried rosemary and sea salt on top.
  6. Put the vegetables in the oven for 20-30 mins, until soft and coloured.
  7. Put the tomatoes, red pepper, and the rest of the onion and garlic cloves into a food processor and mix well.
  8. Add the chopped tomatoes and mix again.
  9. Pour the mix into a small saucepan and put on a low heat.
  10. Cut the tofu into large chunks.
  11. Prepare three bowls.
  12. Put the flour in one bowl, beat the eggs in the second bowl, and mix the breadcrumbs, salt, black pepper, and chili powder in the third bowl. (We usually use 1.5 tsp salt, 2 tsp black pepper, and 1 tsp chili powder, but start with less and try the mix before adding more to suit your tastes.)
  13. Put a piece of tofu in the flour, and turn it so that the piece is covered.
  14. Put the piece in the eggs and cover.
  15. Quickly take the piece of tofu from the eggs to the breadcrumbs and turn until covered.
  16. Repeat for the remaining pieces.
  17. Put a large knob of butter in a frying pan and put on a medium-high heat.
  18. Once the butter has melted put the tofu in the pan and fry each side until golden. (You may need to fry half the pieces at a time, depending on the size of your pan.)
  19. Once the vegetables and tofu are finished, take the salsa off the heat.
  20. Serve the tofu, vegetables, and salsa on a plate.
    Breaded Tofu
  21. Enjoy!

2 thoughts on “Breaded Tofu with Roasted Vegetables and Tomato Salsa

  1. Pingback: Spicy Roasted Brussels Sprouts | Active Beans

  2. Pingback: Our Weekend, Week 9 | Active Beans

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