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Moroccan Beer Battered Tofu Chips with Indian Tahini Sauce Recipe

Serves: 4


500g fresh firm tofu

2 tbsp Zest Moroccan Spice Paste
1 cup self raising flour
½ cup plain flour
¼ cup cornflour
2 egg whites whisked to peak
½ cup beer
vegetable oil for deep frying

1 tsp Zest Indian Spice Paste
1 cup yoghurt
2 tbls tahini
1 lime juice
sea salt


Pat dry tofu and cut into 1.5cm x 8cm batons, coat tofu in flour.

Mix flours together fold in egg whites then fold in beer and Zest Moroccan Spice Paste to form a thick pancake batter.

Heat oil, dip flour coated tofu in batter then begin to deep fry.

Once golden brown drain oil on absorbent paper.

Mix all ingredients together and serve in a bowl.

Vegetarian Collection
Created by : Monique Guterres-Harrison
Hungry like the Wolf
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