Scale
Ingredients
- 16 oz extra firm tofu
- 1/3 cup garbanzo bean flour
- 1 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp sweet paprika
- 4 tbsp grape seed oil
- For the avocado crema
- 1 Hass Avocado
- 2-3 tbsp unsweetened coconut yogurt or ( you can also use plain Greek yogurt)
- 1-2 tbsp fresh squeezed lemon juice (or to taste)
- 1/4 tsp salt (or to taste)
Instructions
- Cut tofu in about 24 long strips. Line baking sheet with paper towels
- In a medium bowl, combine garbanzo bean flour, chili powder, garlic powder, cumin and sweet paprika
- Heat oil in a large non stick skillet
- Dip each tofu strip in the flour mixture until well coated and shake out excess flour. Place them on the hot oil and cook over medium heat, about 4 minutes per side. Transfer to lined baking sheet, so the paper towels absorb the excess oil
- To prepare the avocado crema
- Cut avocado in half, remove the pit and gently remove the flesh from the skin
- Using a fork, mash the avocado until smooth. Whisk in yogurt, lemon juice and salt and mix well. Refrigerate until ready to serve
- Category: Appetizer
- Cuisine: Kosher / Vegan