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

1. 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.
2. 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.
3. Break up the tofu into chunks into the coating and combine.
4. Heat the oil in a non-stick pan.
5. Add the tofu to the pan and cook until golden brown on both sides adding extra oil if it is needed.