A traditional dish with a vegan twist.
This is a fun recipe to make and a great one for the family. The tofu and peas are also delicious in a sandwich! You’ll need a dual air fryer for this one.
Serves: 2-4
Time: Ready in 30 minutes
INGREDIENTS
- 3 tbsp soy sauce/tamari
- 2 tbsp sriracha
- 2 tbsp extra virgin olive oil
- 300g (10½oz) firm tofu, pressed and sliced into 12
- 500g (1lb 2oz) potatoes, cut into wedges
- 1 tsp garlic granules
- 100g (generous 1½ cups) fresh breadcrumbs
- Oil spray
For the pea mash:
- 300g (2 cups) frozen peas, defrosted
- 1 gherkin
- 1 tbsp extra virgin olive oil
- 2 tbsp plain yogurt
- Handful of fresh mint leaves
METHOD
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To prepare the tofu, put the soy sauce, sriracha and 1 tablespoon of the extra virgin olive oil in a bowl, add the tofu and gently coat. Leave to marinate for 10 minutes while the potatoes start cooking.
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For the chips, preheat the air fryer to 180°C (350°F) for 2 minutes.
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In another bowl, mix the potatoes, the remaining olive oil, some sea salt and black pepper and the garlic granules. Toss to combine. Lay out in a baking tin and air fry for 20 minutes, shaking a few times.
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After 10 minutes, start to air fry the tofu in batches in another tin. Mix the breadcrumbs with some black pepper and a pinch of sea salt. Dip the tofu into the breadcrumbs and coat on all sides. Place each slice of breaded tofu in the baking tin as you go and when the tin is full, give the tofu a good spray of oil.
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Air fry on 200°C (400°F) for 6–7 minutes, turning halfway through. Repeat with all the slices.
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To make the pea mash, add all the ingredients to your food processor or blender. Blitz until you get a slightly chunky mash.
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Serve the crusted tofu with the pea mash and chips.
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