About the Recipe
All plant based, anti-inflammatory and good for the gut. And the tanginess of pickled herb stems on top are an absolute winner!
Ingredients
Ingredients
Pickled Herbs:
2 tbs chopped fresh herb stems (I used mix of coriander and parsley)
3 tbs apple cider vinegar
Crunchy tofu bacon:
Firm tofu crumbled
2 tbs tamari
1 tbs maple
1 tbs apple cider vinegar
1 tsp liquid smoke
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp black pepper
Tahini Sauce
2.5 tbs tahini
3 tbs yoghurt (I use coconut Greek yoghurt)
2 tbs lemon juice
2 cloves garlic, minced
Preparation
Step 1
Simply mix the pickled Herbs and set aside for at least 15 min.
Step 2
Mix marinade crunchy tofu bacon ingredients with tofu and set aside minimum 15 minutes. You can air fry, pan fry or oven roast them until crispy!
Step 3
For the Tahini Sauce. Whisk altogether and add water to desired consistency. Season generously.