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We think that this vegan meal is the perfect mix of textures and flavours. Crunchy, spiced tofu and the delicious banana salsa is an excellent combination.
Recipe & photography by Kelly Gibney
1 x 275gram block firm tofu - cut into wedges
1/4 cup tapioca flour (can also use spelt or regular flour)
2 tablespoons Cajun seasoning*
Oil for frying
2 cups cooked millet**
1 red onion – finely sliced
1 garlic clove – finely diced
1 tablespoon fresh thyme leaves
Large handful fresh parsley leaves
Oil for sautéing
Banana, corn and chilli salsa
½ medium banana – cut into small pieces
½ cup sweetcorn kernels
¼ red onion – finely diced
½ avocado (ripe but still firm) – cut into cubes
1 large red chilli – seeds removed and thinly sliced
Large handful fresh coriander – roughly chopped
Juice of 1 lemon
Heat a generous amount of oil in a sauté pan. Gently cook the onion and garlic until the onion is translucent and tender. Add the thyme leaves and sauté for a further minute. Season generously. Remove from the heat and stir through the parsley.
Combine the flour and Cajun seasoning in a bowl and stir well. Dust the tofu pieces in the flour evenly. Heat 1 cm of oil in a sauté pan over a medium-high heat. Cook the tofu in 2 batches until golden brown on both sides.
To assemble: Divide the millet between 4 plates. Top with the tofu pieces and a large spoonful of salsa. Serve immediately.
** Hulled millet is available at health food stores or in the health food aisle of good supermarkets. Cook it as you would rice or quinoa.
We're always on the hunt for inspiration to keep banana loving monkeys happy. So, we asked Kelly Gibney to help us out. Kelly is a wholefoods writer and Dish magazine columnist, and we're so pleased to be able to share her recipes with you.