Tofu Fillets with Sundried Tomato Crust

Over the bank holiday weekend, my sister cooked for the family, making cod fillets with a sundried tomato crust. I'm currently not eating fish so she made me the same thing but with tofu as a bit of an experiment and it worked so well that I replicated it again for dinner last night. If you're not convinced by tofu, this could be a game changer... 

Ingredients (serves 2)

200g of tofu (the solid kind, not silken!)

100g of sundried tomatoes*

50g of oats

*I use tomatoes that are in a jar with oil, herbs and garlic. If you are not using this, you will need to add the others in - be generous on the flavourings!

In a food processor, blitz the oats and sundried tomatoes so that they break down but are not smooth. If you are adding herbs and garlic, place these in too but if you are using the seasoning from the jar just make sure there isn't too much oil. The crust should hold together if you press it between your fingers.

Slice the tofu into 4 or 5 fillets. Then cover the outsides with the crust, pressing down on each side to make it stick.

In a frying pan, add a little of the oil from the tomato jar (or a little olive oil) and fry the tofu on a medium heat for 2 minutes on each side.

Serve hot or cold.

MainsAnnie Clarke