2 slices marinated tofu
½ cup wholemeal breadcrumbs
Pinch chilli flakes
1 tbsp black and white sesame seeds
1 egg, beaten
Carrot & Beetroot slaw
½ avocado, mashed roughly
1 small beetroot, grated
1 small carrot, grated
1 tbsp fresh ginger, grated
1 tbsp coriander, chopped finely
1 tbsp tahini
1 tbsp water
½ tbsp lemon
1 clove garlic, crushed
1 tsp honey
In a bowl combine breadcrumbs, chilli and sesame seeds.
Dip each slice of marinated tofu in egg mix, coat well and then toss straight into breadcrumb mix, coating all over.
Heat oil in a medium frying pan, cook tofu on each side until golden and crispy, remove from pan.
In a small bowl combine carrot, ginger, beetroot and coriander. In another small bowl or food processor whisk together tahini, water, lemon, garlic and honey, season to taste. Mix tahini dressing through the beetroot slaw until well combined.
Toast the bread or burger buns, lay one slice of tofu flat on top, then add the slaw over it and top with the other slice of tofu and the bread and bun.