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Fržkov Tofu Breaded with Crackers

Fržkov Tofu Breaded with Crackers

Name: Fržkov Tofu Breaded with Crackers
Total time: 45 min
Ingredients: 2 heaping tablespoons of chickpea flour; about 6 tablespoons of water; 2 pinches of salt; 50 g Fržek crackers (Mediterranean or pumpkin); 1 tablespoon of yeast flakes; 1 tablespoon of pumpkin seeds; 1 tablespoon of marjoram; 1 pinch of salt; 1 block of fresh Fržek tofu

(1)

Prep time: 45 min
Difficulty:
Number of ingredients: 9

We at Rifuzlarke were talking a while back about how much we enjoy Fržek’s crunchy crackers with pumpkin seeds. They’re a great snack on their own, let alone when paired with Fržek’s spreads or homemade dips. You can crumble them into soup if you’ve run out of soup dumplings, and I even came up with a theoretical idea that they could work well as seasoned breadcrumbs for breading. ? Since testing this idea in practice has paid off, today I’m sharing a simple, general recipe below—but you can take it in a completely different direction by adding your favorite spices and seeds.

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Fržkov Tofu Breaded with Crackers

Prep time: 45 min
Difficulty:
Number of ingredients: 9

Ingredients:

What do you need?:

2 heaping tablespoons of chickpea flour
about 6 tablespoons of water
2 pinches of salt
50 g Fržek crackers (Mediterranean or pumpkin)
1 tablespoon of yeast flakes
1 tablespoon of pumpkin seeds
1 tablespoon of marjoram
1 pinch of salt
1 block of fresh Fržek tofu

Preparation Instructions:

Preparation:

1. Step First, prepare a mixture that will act as a binder between the tofu and its cracker crust. To do this, mix the chickpea flour, water, and 2 pinches of salt in a small bowl or deep plate. Set the mixture aside.

2. Step Add the crackers, yeast flakes, pumpkin seeds, marjoram, and 1 pinch of salt 🤏 to a blender (or food processor). Blend just enough to achieve a crumb-like texture. Transfer the mixture to a plate.

3. Step Take the very best tofu out of the fridge—Fržek’s tofu 💃—and cut it into whatever shapes you like (e.g., sticks, cubes, slices, or tear it into “nuggets”). Take one piece, first dip it in the chickpea mixture, then coat it in the breadcrumb mixture. Repeat this breading process until you run out of tofu pieces.

4. Step In the final stage, you have at least two options. The first is to bake the tofu in the oven (at approx. 180°C, 15 min) to get a slightly crispier result, and the second is to pan-fry it in an oiled skillet, which nicely brings out the flavors of the cracker-like crust.

5. Step Serve the finished dish with a side dish of your choice; for example, I made “green” quinoa 🌿. I added two tablespoons of Fržek’s pumpkin spread and some crushed garlic to the cooked quinoa, sautéed everything briefly to bring out the aroma, and topped it with homemade Brussels sprouts roasted in the oven.

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Fržkov Tofu Breaded with Crackers

Prep time: 45 min

Difficulty: 2

Number of ingredients: 9

Ingredients:

What do you need?

2 heaping tablespoons of chickpea flour
about 6 tablespoons of water
2 pinches of salt
50 g Fržek crackers (Mediterranean or pumpkin)
1 tablespoon of yeast flakes
1 tablespoon of pumpkin seeds
1 tablespoon of marjoram
1 pinch of salt
1 block of fresh Fržek tofu

Preparation Instructions:

Preparation

	First, prepare a mixture that will act as a binder between the tofu and its cracker crust. To do this, mix the chickpea flour, water, and 2 pinches of salt in a small bowl or deep plate. Set the mixture aside.
	Add the crackers, yeast flakes, pumpkin seeds, marjoram, and 1 pinch of salt 🤏 to a blender (or food processor). Blend just enough to achieve a crumb-like texture. Transfer the mixture to a plate.
	Take the very best tofu out of the fridge—Fržek’s tofu 💃—and cut it into whatever shapes you like (e.g., sticks, cubes, slices, or tear it into “nuggets”). Take one piece, first dip it in the chickpea mixture, then coat it in the breadcrumb mixture. Repeat this breading process until you run out of tofu pieces.
	In the final stage, you have at least two options. The first is to bake the tofu in the oven (at approx. 180°C, 15 min) to get a slightly crispier result, and the second is to pan-fry it in an oiled skillet, which nicely brings out the flavors of the cracker-like crust.
	Serve the finished dish with a side dish of your choice; for example, I made “green” quinoa 🌿. I added two tablespoons of Fržek’s pumpkin spread and some crushed garlic to the cooked quinoa, sautéed everything briefly to bring out the aroma, and topped it with homemade Brussels sprouts roasted in the oven.