alive logo

Chia-crusted Tofu with Lime Salt


    Chia-crusted Tofu with Lime Salt

    Chia seeds lend tofu a crunchy crust that is packed with fibre and omega fats. Serve with steamed kale sprinkled with fleur de sel.


    3 Tbsp (45 mL) chia seeds
    2/3 tsp (4 mL) kosher, grey, or pink salt
    1/2 tsp (2 mL) ground black pepper
    1/8 teaspoon (0.5 mL) cayenne pepper
    Zest of 1 lime
    1 package (375 g) firm tofu, drained
    1 Tbsp (15 mL) toasted sesame oil
    2 tsp (10 mL) extra-virgin olive oil

    On a plate, spread out chia seeds. Add salt, pepper, cayenne, and lime zest to small bowl and combine well. Mix salt mixture with chia seeds on plate.

    Pat tofu dry with paper towel; slice in half lengthwise then into halves crosswise, so you have 4 pieces of tofu. Brush each side with sesame oil. Press each side into chia mixture to coat thoroughly.

    Heat oil in skillet over medium heat and sear tofu blocks until crisp and golden brown, about 5 minutes on each side. Serves 4.

    Each serving contains: 199 calories; 16 g protein; 15 g total fat (2 g sat. fat, 0 g trans fat); 6 g carbohydrates; 4 g fibre; 200 mg sodium

    Source: "Salts of the Earth", alive #330, April 2010


    Chia-crusted Tofu with Lime Salt




    SEE MORE »
    Salmon Tacos with Red Cabbage and Orange Slaw with Lime Yogurt
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.