Creamy Tahini Tofu

Ingredients

1 package extra firm tofu, pressed and cut into cubes (450g)

3 tablespoons tahini

3-4 tablespoons cold water

2 tablespoon coconut aminos

1 tablespoon soy sauce

1 tablespoon fresh ginger, grated

1 garlic clove, crushed/minced

1 teaspoon honey

Juice from 1/2 lime

1/4 cup panko breadcrumbs

Oil spray

Salt and pepper to taste

Method

1.Pre heat oven to 400 degrees F and line a baking tray with parchment paper.

2. In a small bowl combine everything except the tofu and panko crumbs. Mix to combine. If the sauce seems too thick, add a bit more water until you reach the consistency you like.

3. Toss in cubed tofu and gently stir around until it is evenly coated. Let it stand in the fridge for 30 minutes minimum - best if left on for a few hours.

4. Remove from fridge and pour onto lined baking sheet making sure the tofu is spaced out (this will help crisp them up). Sprinkle on the panko breadcrumbs and spray with a little olive oil.

5. Bake for 15 minute, toss and bake for another 8-10 minutes. Remove from oven and let cool.

6. You can eat these over rice with some steamed broccoli or my favourite as a lettuce cups with cabbage!

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Calories per servings (serves 3)

Cals - 293g

Fat - 16.7

Carbs - 15.9

Protein -19.4