Seed and Spice Crusted Tofu

A wonderfully tasty and visually appealing way to serve tofu. Delicious with satay sauce or a spicy mayo.


  • 30 min
  • Serves 4
  • Easy


½ cup shredded coconut

¼ cup sesame seeds, sunflower seeds, pumpkin seeds

1 teaspoon curry powder

1 teaspoon ground cumin

½ teaspoon smoked paprika

1 tablespoon cornflour

½ teaspoon sea salt

Cracked black pepper

300g block firm tofu

1 free range egg for dipping

Olive oil for frying



Place coconut, seeds, spices, cornflour, salt and pepper into a food processor and blitz until a fine crumb. Cut the tofu into thick wedges and blot with a clean tea towel or paper towel. Dip in the egg and then coat well in the crumb.


Heat a generous glug of oil in a sauté pan over a medium low heat. Cook in batches until browned. Take care with the heat as the seed crumb will burn easily.

Created by Kelly Gibney