Ingredients:
- ½ cup Qi’a Cranberry Vanilla Chia, Buckwheat & Hemp Cereal
- ½ cup Nature’s Path Hemp Hearts Granola
- ¼ cup sesame seeds
- 1 clove garlic, minced
- 1 tsp minced fresh ginger root
- ½ tsp salt
- 1 tbsp egg replacer
- 1 pkg (16 oz) extra-firm tofu, drained, cut into 12 (½-inch) slices
- 2 tbsp cornstarch
- 2 tbsp canola oil
- 2 green onions, thinly sliced
Roasted Brussels Sprouts & Red Peppers:
- 1 lb Brussels sprouts, halved
- 1 red pepper, seeded and chopped
- 2 tbsp olive oil
- 1 tsp honey
- 1 tsp tamari sauce
- 1 clove garlic, minced
- ¼ tsp each salt and freshly ground pepper
Directions:
- In plate, stir together Qi’a, granola, sesame seeds, garlic, ginger and salt, set aside. In bowl, combine egg replacer with 1/2 cup water until smooth.
- Toss tofu with cornstarch; dip into egg replacer until coated.
- Dredge in granola mixture to coat both sides.
- In large nonstick skillet, heat oil over medium-high heat; pan-fry tofu, in batches, for 3 to 5 minutes per side or until golden brown.
Roasted Brussels Sprouts & Red Peppers
- Preheat oven to 400°F. Toss together Brussels sprouts, red pepper, oil, honey, tamari, garlic, salt and pepper; arrange on baking sheet in single layer.
- Bake, turning once, for 25 to 30 minutes or until tender and slightly charred.
- Serve tofu with Brussels sprouts and red peppers.
- Sprinkle with green onions.