firstly i have some news to share: I GOT A JUICER AND IT IS BLOWING MY MIND.

i juiced a small watermelon with 2 limes and a bunch of mint. it was incredible. then i used it as mixer with hendrick’s gin. NOTHING WILL EVER BE BETTER.

moving on, here is a solid food recipe!

i’ve always been stoked on breaded tofu. it’s just so good. here, i crusted the tofu with a combination of nuts, seeds and breadcrumbs for fancier times. you can use this recipe in a lot of different ways. it’s good on it’s own, it’s good with roasted vegetables and gravy, it’s good with rice and tonkatsu sauce, it’s good in a sandwich! it’s endless.

you can use a firmer tofu if you want, but i think medium-firm is ideal. it holds it shape but the inside is almost creamy.

NUT-CRUSTED TOFU

1 block organic medium-firm tofu

1/2 c. walnuts

1/4 c. sesame seeds

1/2 c. nutritional yeast

1/3 c. breadcrumbs (panko ideally)

salt

black pepper

flour for dredging

roughly 1/3 c. almond milk

2 dashes cayenne pepper

Press tofu and wrap in a clean dishtowel while you prepare your coating. In a food processor, mix walnuts, sesame seeds, nutritional yeast and panko. pulse until broken down well, but not dust. season with salt and pepper to taste. Set aside in a wide bowl. In another bowl, combine almond milk and cayenne. Heat a large pan with a bit of oil.

Cut tofu into triangles (or whatever your desired shape is) and dust with flour evenly but lightly. then quickly dip in almond milk, then coat evenly in the nut/breadcrumb mixture. press lightly to coat and make sure all sides are covered. shake off excess then cook until golden, flipping once (and on the sides if you cut it thick), adding oil as necessary.