Summer Salad with Herb Crusted Tofu

HERB CRUSTED TOFU

280 g firm tofu, pressed and cut into triangles
2 lemons, juiced
1 garlic clove, minced
½ cup water (¼ cup for marinade, ¼ for crust)
½ cup almonds
Handful of fresh basil
¼ cup cornstarch
¼ cup plain flour (gluten-free if necessary)
6 x CHOC Chick Raw Cacao Butter wafers
Salt and pepper, to taste

SALAD

12 cherry tomatoes (mix of red and yellow), halved
2 peppers, diced
1 medium red onion, diced
1 cup cup cooked quinoa
2 garlic cloves, minced
Handful of fresh basil
4 x CHOC Chick Raw Cacao Butter wafers

DRESSING (optional)

Additional cacao butter (4 CHOC Chick cacao butter wafers, melted)

For the Tofu

1. Drain any excess liquid from the tofu and press. Once pressed, cut into triangles (4-6).
2. Place ¼ cup of water, lemon juice and garlic into a shallow dish along with the tofu and marinate for up to 1 hour.
3. Place the almonds and basil into a food processor and process until finely chopped.
4. Put the plain flour into a small dish, the remaining water into a second dish and the corn starch, almond mixture, salt and pepper into a third.
5. Once you have marinated the tofu, coat each triangle of tofu in the flour, and quickly dip in the water before coating with the almond mixture. Set aside on a plate.
6. In a non-stick frying pan heat 6 CHOC Chick cacao butter wafer over a medium heat. Once the beans have melted place each tofu triangle in the pan and fry on each side for a couple of minutes, until golden.

For the Salad

1. Put all of the chopped vegetables into a large pan with the 4 CHOC Chick cacao butter wafer. Place over a low heat and sauté until soft (approx. 10 minutes).
2. Stir in the quinoa, basil and dressing if desired. Serve with the herby tofu (hot or cold)

3. Simply drizzle the extra melted cacao butter over the salad as a dressing. It’s a great alternative to olive oil.