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We think that this vegan meal is the perfect mix of textures and flavours. Crunchy, spiced tofu and the delicious banana salsa is an excellent combination.
Recipe & photography by Kelly Gibney
Ingredients1 x 275gram block firm tofu - cut into wedges 1/4 cup tapioca flour (can also use spelt or regular flour) 2 tablespoons Cajun seasoning* Oil for frying Millet 2 cups cooked millet** 1 red onion – finely sliced 1 garlic clove – finely diced 1 tablespoon fresh thyme leaves Large handful fresh parsley leaves Oil for sautéing Banana, corn and chilli salsa ½ medium banana – cut into small pieces ½ cup sweetcorn kernels ¼ red onion – finely diced ½ avocado (ripe but still firm) – cut into cubes 1 large red chilli – seeds removed and thinly sliced Large handful fresh coriander – roughly chopped Juice of 1 lemon |
Method
Heat a generous amount of oil in a sauté pan. Gently cook the onion and garlic until the onion is translucent and tender. Add the thyme leaves and sauté for a further minute. Season generously. Remove from the heat and stir through the parsley. Combine the flour and Cajun seasoning in a bowl and stir well. Dust the tofu pieces in the flour evenly. Heat 1 cm of oil in a sauté pan over a medium-high heat. Cook the tofu in 2 batches until golden brown on both sides. To assemble: Divide the millet between 4 plates. Top with the tofu pieces and a large spoonful of salsa. Serve immediately. ** Hulled millet is available at health food stores or in the health food aisle of good supermarkets. Cook it as you would rice or quinoa. |
We're always on the hunt for inspiration to keep banana loving monkeys happy. So, we asked Kelly Gibney to help us out. Kelly is a wholefoods writer and Dish magazine columnist, and we're so pleased to be able to share her recipes with you.
