This is one of my favourite weekend breakfast or brunch dishes to share with friends or family. The sneaky substitute for egg that I use for fritters is a Chia Egg (or you can use a flax egg too) and the smoked ‘bacon’ tofu is achieved via a very simple Tamari and Miso based marinade. Plus, a little side salad of pickled zucchini, coriander, dill & jalapeños. Dill offers a unique flavour I am currently really enjoying and provides a good source of Vitamin A, Vitamin C, Iron and Dietary Fibre. All these wonderful flavours come together to provide a really tantalising experience for the taste buds… trust me!
Add to a mixing bowl and stir/whisk thoroughly
Leave to rest for 3-5 minutes
This recipe is roughly what you use to substitute for 1 egg. So, for example, if you are needing 3 eggs, just triple the ingredients.
It doesn't have the same 'sticky' effect that an egg has, but works amazing for things like muffins, pancakes, fritters, cookies, protein bars, etc.
Mandolin zucchini into thin ribbons.
Sprinkle with salt & cover with vinegar and leave for 15 minutes to pickle.
Drain liquid & mix with coriander, dill & thinly sliced bullhorn chilli.
Finely grate zucchini in food processor then squeeze out excess liquid.
Add all ingredients, mix well then let sit in fridge for min 1hr to let batter fluff.
Can leave overnight to improve fritter texture upon pan frying the next day.
Press the Tofu to remove water (30 mins on paper towel under a heavy book is a great trick!). Then, dice into small cube or larger chunks as desired.
Mix the Tofu in a bowl with all of the above ingredients and let sit for 15 minutes.
Bake the Tofu for 15 minutes (flip half way) and then for an extra crispy finish, pan fry on each side on high for 2-3 minutes.
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May your Space Suit thrive,
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