This recipe is super easy to make, and is high in plant-based protein. Use whole grain crackers (gluten free if necessary) and unsweetened coconut to make a delicious crispy crust - no frying required!

Ingredients

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Instructions

Ingredients (3 servings)

For the tofu marinade:
1 package firm tofu (about 400g)
1 cup cooked chickpeas (or sub white navy beans)
1/4 cup each tamari (or low sodium soy sauce), lime juice and rice vinegar
1 packet stevia
2 tsp peanut butter

For the coating:
1/2 cup flaked unsweetened coconut
1 cup whole grain cracker crumbs (to make these, whirl broken crackers in your food processor until crumbs form)
1/2 tsp granulated garlic
zest of 1 lime

For the rest:
6-9 mini bok choy, halved lengthwise
225g mushrooms (button, cremini, shitaake, oyster, enoki - whatever kind you like), chopped
reserved marinade from tofu

Instructions
Blend all ingredients for the marinade in a blender or food processor, and pour them into a wide shallow container.
Slice the tofu into pieces (about 1"x1") and set it in the marinade. Seal the container and refrigerate overnight. (If you don't have this much time, try to marinate for at least 4 hours.)
When ready to cook, preheat the oven to 400F.
Combine all ingredients for coating and mix well. Pour them out on a plate, and coat the tofu, one piece at a time. Set them on a wire rack placed on top of a baking sheet (this will help to ensure it gets crispy on all sides.) Keep the marinade for your mushrooms and bok choy.
Bake tofu for 20-25 minutes, then flip each piece and bake for another 20 minutes. (If you want a little extra crispiness, try broiling for the last 1-2 minutes.)
Chop the mushrooms and halve the bok choy lengthwise.
Spray a frying pan with a mist of oil, and add a few tablespoons of the reserved marinade to the pan. Sautee the mushrooms and bok choy until just wilted.
Arrange the veggies along with the tofu and serve immediately.

Yield: 3 servings
Preparation Time: 15 mins (+marinating)
Cooking Time: 40 mins

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