Ingredients
- 350g block firm or extra firm tofu
- 75g chickpea
- 55g nutritional yeast
- 1 Tbsp wet mustard (I recommend dijon)
- 1 tsp salt
- 1 tsp all-purpose seasoning (use your preferred seasoning, I love Italian seasoning)
- ½ tsp pepper
- 100ml water
- 2-3 Tbsp extra virgin olive oil or coconut oil
- Press tofu for about 10 minutes. Drain and wrap in a clean tea towel, and place something heavy on top. I use a chopping board and a couple of cookbooks.
- Add all the dry ingredients to a bowl and slowly add the water until it is the consistency of pancake batter and add the mustard.
- Break up the tofu into chunks into the coating and combine.
- Heat the oil in a non-stick pan.
- Add the tofu to the pan and cook until golden brown on both sides adding extra oil if it is needed.
