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Main mealVegetarianBalancedLegumes€€

Crispy Tofu Steaks with Smoked Paprika and Red Cabbage Salad

Name: Crispy Tofu Steaks with Smoked Paprika and Red Cabbage Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Ingredients: 400 g MORI-NU, Tofu, silken, firm; 2 tbsp Soy sauce made from soy and wheat (shoyu), low sodium; 1 tbsp Syrups, maple; 1 tsp Spices, pepper, red or cayenne; 1 tsp Spices, garlic powder; 2 tbsp CORN STARCH; 60 g Bread, crumbs, dry, grated, plain; 1 tbsp NUTRITIONAL YEAST; 2 tbsp Oil, olive, extra virgin; 300 g Cabbage, red, raw; 1 medium Carrots, mature, raw; 1 small Onions, red, raw; 100 g Plain soy yogurt; 1 piece Lemons, raw, without peel; 1 bunch Parsley, fresh; 1 pinch Salt, table, iodized

Prepare crispy tofu with a red cabbage salad in the oven. This recipe uses smoked paprika for a rich flavor without any hot spices, ideal for a balanced plant-based meal.

Prep time20 min

Cook time20 min

Total time40 min

Servings2

Recipe

For the crispy tofu

MORI-NU, Tofu, silken, firm400 gSoy sauce made from soy and wheat (shoyu), low sodium2 tbspSyrups, maple1 tbspSpices, pepper, red or cayenne1 tspSpices, garlic powder1 tspCORN STARCH2 tbspBread, crumbs, dry, grated, plain60 gNUTRITIONAL YEAST1 tbspOil, olive, extra virgin2 tbsp

For the red cabbage salad

Cabbage, red, raw300 gCarrots, mature, raw1 mediumOnions, red, raw1 smallPlain soy yogurt100 gLemons, raw, without peel1 pieceParsley, fresh1 bunchSalt, table, iodized1 pinch

Tofu press,Baking sheet with parchment paper,Three shallow bowls,Large salad bowl

Per servingTotal

Calories:621.6 kcal1243.2 kcal

Protein:28.7 g57.4 g

Carbohydrates:76.5 g153 g

Fiber:9.4 g18.8 g

Water:483.9 ml967.8 ml

Fat:23.1 g46.1 g

Micronutrients

Sugar:22.6 g45.1 g

Saturated fat:3.8 g7.5 g

Cholesterol:0 mg0 mg

Sodium:995.7 mg1991.3 mg

Potassium:1364.8 mg2729.5 mg

Calcium:319.8 mg639.6 mg

Iron:6.7 mg13.3 mg

Magnesium:127.7 mg255.3 mg

Zinc:2.7 mg5.3 mg

Phosphorus:358.8 mg717.6 mg

Vitamin C:145.1 mg290.2 mg

Vitamin A:450.2 µg900.4 µg

Vitamin D:0.7 µg1.3 µg

Vitamin B12:0.1 µg0.2 µg

Instructions

1Press the tofu well to remove the water, then cut it into 1 cm thick steaks.
2Set up a breading station: in the first bowl, mix soy sauce, maple syrup, smoked paprika, and garlic. In the second bowl, place cornstarch, and in the third, panko breadcrumbs with nutritional yeast.
3Roll each piece of tofu in the cornstarch, then dip it into the liquid seasoning mixture, and finally coat well with the panko breadcrumbs.
4Place the tofu on a baking sheet, drizzle it with oil, and bake at 200 °C for about 20 minutes, until crispy (turning halfway through the time).
5In a bowl, mix the cabbage, carrot, and onion. Add vegan yogurt, lemon, and herbs. Mix everything well together.
6Serve the baked tofu on top of the fresh cabbage salad.

Nutritional benefits

This meal contributes to the intake of high-quality plant-based proteins and fiber, which support healthy digestion and stable energy levels.

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About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.