👉🏻 450g pressed, cubed tofu
👉🏻 2 tbsp coconut aminos
👉🏻 1 tbsp cornflower
Coat evenly and pop in the air fryer for 15 mins, toss every 5 mins or so to avoid sticking (alternatively fry in a non-stick pan or bake til crispy in oven).
GLAZE
In a large non-stick pan combine:
👉🏻 1 cup blueberries (I used thawed frozen berries)
👉🏻 2 tbsp balsamic
👉🏻 2 tbsp maple
👉🏻 1/2 tsp chilli flakes (or chilli paste)
👉🏻 1 tsp all-spice
Cook on med-high heat. When berries release their juices, use a potato masher to squash them. Cook until reduced and becomes a sticky glaze.
Add tofu to the glaze and toss!
I served up with black rice and blanched green beans and broccolini.
💚
