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!
- 1 tbsp Either Chia or Flax (or a mix) (ground preferable)
- 2 tbsp water
- Add to a mixing bowl and stir/whisk thoroughly
- Leave to rest for 3-5 minutes
Pickled Zucchini Salad
- 1 medium Zucchini
- 2 tbsp Apple Cider Vinegar
- 1/2 tsp Pink Himalayan Salt
- 1 bunch Fresh Dill
- 1 bunch Fresh Coriander
- 1 Green Bullhorn Chili
- 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.
Mung Bean, Zucchini & Herb Fritters
- 2 1/2 cups Finely Grated Zucchini
- 1/4 cup Finely Chopped Dill
- 1/4 cup finely Chopped Coriander
- 1/2 cup Sprouted Mung Beans
- 1/3 cup Chopped Spring Onions
- 1 1/2 cups Chickpea Flour
- 2 tbsp Chia Seeds Soaked in 4 Tbsp Water
- 2 tsp Bobs Red Mill Gluten Free Baking Powder
- 1/2 cup Filtered Water
- 2 tbsp Coconut Oil
- 1 Zest Lime
- 1 pinch Salt & Pepper (more to taste as needed)
- 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.
Smoked ‘Bacon’ Tofu
- 1 300g Organic Smoked Tofu (Firm) If you cannot get smoked tofu any Organic Firm Tofu is perfectly fine.
- 4 tbsp Tamari
- 2 tbsp Organic Maple Syrup
- 1 tsp Cayenne Pepper
- 1 tsp Cumin
- 1 tbsp Miso Powder Meru Miso is my favourite - link in this blog
- 1 pinch Salt & Pepper As desired
- 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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