4 Serves
78 Mins
Wrap the firm tofu in paper towels and place a heavy object on top for 15 minutes to press out excess moisture.
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Vitamin K
2 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B6
0 mg / 1.7 mgFolate
50 µg / 400 µgCalcium
202 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
316 mg / 420 mgPhosphorus
743 mg / 1,250 mgPotassium
544 mg / 4,700 mgSodium
330 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
3 g / 28 gSugar
1 g / 50 gSaturated Fat
4 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
2 gAlcohol
0 g
Slice the pressed tofu into uniform cubes or slabs using a chef's knife on a cutting board.
Season the tofu pieces with salt and pepper, then press them firmly into a bowl of hemp seeds to coat all sides evenly.
Heat the olive oil in a non-stick skillet over medium-high heat.
Add the hemp-crusted tofu to the skillet and cook for 5 to 7 minutes per side until the crust is golden brown and crispy.
25
g95
g20
g
Yemeni
