Sesame Crusted Tofu with Cabbage Pickle


Stuck for tofu ideas, skewers are the way to go! People always turn their faces at me (sometimes) at the sight of tofu, but guys its simple marinate it, and serve it with amazing add ons! 

This recipe focuses on encompassing mass flavour, lots of fermented ingredients to take away the subtlety in which tofu has received its bland name for! The perfect protein to add to any dish! Accompanied by the nourishing pickled properties of the cabbage is a perfect dish on its own! 


1 pack firm tofu diced

2 garlic cloves crushed 

1 tablespoon apple cider vinegar

2 tablespoons toasted sesame oil

2 tablespoons tamari 

1/4 cup filtered water 

black sesame seeds

Pickled purple cabbage:

1 medium sized purple cabbage shredded 

1/2 a cup apple cider vinegar 



Prepare ingredients as directed 

First make the pickled cabbage by simply combining the cabbage and the apple cider in a bowl, give it a good mix and set in the fridge

Make the tofu marinade by combining all ingredients besides the sesame seeds in a jar

In a baking tray line the diced tofu and cover with the marinade

Set in the fridge to absorb the flavours for around 30 minutes

Heat a large fry pan over a medium to high heat with a little coconut oil 

Place the tofu in the pan and cook until slightly browned on every side

On a separate plate, cover the plate with black sesames

Once the tofu is cooked cover with black sesames and transfer to skewers 

Serve with a colourful salad and a dollop of the pickle!