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Vegetarian€€

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 time

20 min

Cook time

20 min

Total time

40 min

Servings

Recipe

For the crispy tofu

MORI-NU, Tofu, silken, firm

400 g

Soy sauce made from soy and wheat (shoyu), low sodium

2 tbsp

Syrups, maple

1 tbsp

Spices, pepper, red or cayenne

1 tsp

Spices, garlic powder

1 tsp

CORN STARCH

2 tbsp

Bread, crumbs, dry, grated, plain

60 g

NUTRITIONAL YEAST

1 tbsp

Oil, olive, extra virgin

2 tbsp

For the red cabbage salad

Cabbage, red, raw

300 g

Carrots, mature, raw

1 medium

Onions, red, raw

1 small

Plain soy yogurt

100 g

Lemons, raw, without peel

1 piece

Parsley, fresh

1 bunch

Salt, table, iodized

1 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

Press the tofu well to remove the water, then cut it into 1 cm thick steaks.

Set 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.

Roll each piece of tofu in the cornstarch, then dip it into the liquid seasoning mixture, and finally coat well with the panko breadcrumbs.

Place 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).

In a bowl, mix the cabbage, carrot, and onion. Add vegan yogurt, lemon, and herbs. Mix everything well together.

Serve 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.