Sesame Crusted Tofu ‘Schnitzel’ Salad - Brooke Kelly Nutrition

Ingredients

• 350g firm tofu, drained and patted dry with paper towel
• 2 tbsp tamari
• 2 tbsp rice vinegar
• 1 tbsp cornstarch
• ½ cup sesame seeds
• ½ tsp chilli flakes
• Pinch of salt
• ¼ tsp cracked black pepper
• 3 tbsp extra virgin olive oil
• 1 cucumber, sliced into wedges
• 1 cup lightly blanched greens e.g. broccoli florets or peas
• 2 cups mixed leaves
• 1 cup mint leaves
• 1 cup cooked and cooled quinoa or brown rice
• 2 tbsp tahini
• 1 tbsp white miso paste
• 1 tbsp raw honey
• Splash of cold water