Crispy Zombie Powder Tofu with Quinoa Salad

Tofu does not need a complicated treatment to get interesting. Press it well, coat it with Zombie Powder and cornstarch, then cook until crisp. The quinoa salad keeps the plate fresh and gives the tofu somewhere useful to land.

For the tofu

• 1 block extra-firm tofu
• 2 to 4 tbsp Zombie Powder
• 1/2 cup cornstarch
• Vegetable oil for cooking
• Soy sauce, optional

For the quinoa salad

• 2 cups cooked quinoa
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste

Directions

1. Press the tofu, cut into bite-size cubes and pat dry.
2. Mix Zombie Powder with cornstarch and coat the tofu.
3. Cook in hot oil until golden and crisp on all sides. Drain on paper towels.
4. Combine the quinoa, tomatoes, cucumber, red onion, cilantro and lime juice. Season to taste.
5. Serve the crispy tofu with the quinoa salad and a little soy sauce if you want it.

Make it yours: use the same tofu over rice, noodles or chopped greens.

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