Tofu Fillet in a Crust with Vegetables and Beetroot VEG Mayo

Fillet ingredients:

• Tofu 500gr
• Panko or breadcrumbs 100gr
• Chickpea flour to taste
• Paprika to taste
• Salt to taste
• Water to taste

Side dish ingredients:

• Zucchini 1
• Small potatoes 2
• Carrot 1

Vegan mayo ingredients:

• Cold soy milk ½ glass
• Mustard 1 teaspoon
• Beetroot powder 1 ½ tbsp
• Lemon juice to taste
• Salt to taste
• Seed oil to taste

Procedure:

How to Cook Tofu Deliciously in an Air Fryer

1. Take the tofu and dry it well. Separately combine chickpea flour, paprika, pepper, salt and water and create a batter that is not too liquid.
2. Dip the tofu in the chickpea flour, then in the batter and finally in the panko or breadcrumbs.
3. Once breaded, cook in the air fryer already hot at 185° for 10 minutes.
4. In the meantime, prepare the side dish: peel the potatoes and carrot and cook them in the steamer or, alternatively, boil them. After a few minutes, add the courgette.
5. Prepare the beetroot mayonnaise: in a tall container pour half a glass of cold soy milk, add lemon juice, salt, mustard and beetroot powder and blend with an immersion blender, adding seed oil little by little. When it starts to compact, the mayoveg is ready.
6. All you have to do is plate it: arrange the mayoveg on the plate, a generous portion of steamed vegetables and the crispy tofu.

Enjoy your meal!