Ingredients List – Salad

1 1/2 teaspoons sesame seeds

1 tablespoon pumpkin seeds

1 tablespoon sunflower seeds

2 tablespoons raw almonds

1 medium avocado, diced

350gm baby spinach leaves

1 medium heirloom tomato, halved then quartered

Additional salt and pepper to taste

1/2 tablespoon dried chilli flakes (szechuan pepper works best apparently!)

1/2 tablespoon freshly-ground black pepper

1/2 tablespoon himalayan sea salt

1/3 cup tapioca or rice flour

1/3 cup canola oil

1 block (500gm) extra-firm tofu

Ingredients List – Dressing

3 tablespoons brown sugar

1/4 cup apple cider vinegar

1/2 teaspoon mustard (dry)

1/2 teaspoon coriander seeds

1/2 teaspoon freshly ground black pepper

1 medium fresh red chilli, finely sliced

2 medium pickled onions, sliced

Method

1. You’ll need to remove the excess moisture from the tofu before you can coat it in your dry ingredients. Line a side plate with several paper towels. Place tofu on paper towels and cover with another four paper towels. Place another plate on top of the paper lined tofu, and find something heavy or weighted to sit atop this pile. I used a half empty container of oats! Drain for around 20 minutes.

2. Remove tofu from paper towels. Place on cutting board and cut tofu into bite sized pieces.

3. Pour the canola oil into a small pan, over medium-high heat.

4. In a resealable bag, mix your dry ingredients – Add the flour, Himalayan sea salt, black pepper & dried chilli flakes. Reseal the bag and shake to combine.

5. Add diced tofu to the bag, reseal and shake to coat evenly. Remove individual pieces from the bag and drop carefully into the heated pan.

6. Cook over a medium-high heat for approx. 10-15mins, turning your tofu pieces to ensure they are sufficiently browned on all sides. Remove from pan from the heat and place tofu in a paper-lined dish and blot if necessary to remove the excess oil.

7. In a small dish, add all of the dry ingredients from your dressing list. Add cider vinegar, slowly stirring to combine. Once the sugar and mustard has evaporated completely, add sliced fresh chilli and pickled onion.

8. In a separate bowl, combine spinach, tomato & avocado. Toss.

9. Sprinkle sesame, sunflower & pumpkin seeds and raw almonds on top of your salad. Arrange tofu pieces on top. Drizzle with sweet & sour chilli dressing.

10. The most important part of this method? EAT LIKE A KING!

Serves 1 very hungry vegan & an equally hungry vegetarian.

Love,

Charli ❤

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