Cashew-Crusted Tofu Salad Recipe

How to make Cashew-Crusted Tofu Salad

Method

1. For the dressing, soak the cashews in 250ml water for one hour. Drain the cashews and reserve 60ml of the soaking water. Place drained cashews and reserved water in a small food processor or smoothie maker with the olive oil, vinegar and curry powder. Pulse until smooth, then season well to taste.
2. Cut the tofu into 12 slices. Place the cashews and pumpkin seeds into a mortar and pestle and grind until coarse. Place onto a small tray.
3. Mix the flour and curry powder together on a plate and season with salt and pepper. Beat the egg and milk together in a shallow bowl. Set up your dipping station.
4. Dip a tofu slice into the flour and shake off the excess. Dip into the beaten egg then into the cashew mix. Press down and turn over to ensure all sides are coated. Repeat with all of the tofu.
5. Place a frying pan over a medium-high heat and add enough oil to shallow fry. Cook the tofu slices for a few minutes on each side or until golden brown. Drain on kitchen paper or on a wire rack. You will need to do this in several batches.
6. Place the spinach and cabbage onto a serving platter. Top with the tofu and drizzle over the dressing. Sprinkle with spring onions and chilli (if using) and serve with lime wedges.