Vegan Lemon Dill Crusted Tofu & High-Protein Slaw

Preheat the oven to 425F. Line a baking tray with parchment paper.

Cut your tofu block into 3-4 slabs lengthwise. Place the slabs in a resealable freezer bag or an airtight container with the tamari and lemon juice. Seal the container and gently shake to coat and set aside to marinate for at least 10 mins.

Add 1 tbsp of oil to a pan over medium-low heat. Add the breadcrumbs, then stir to coat. Stir frequently in the pan to toast them until golden in color. Stir in the garlic, dill, paprika, lemon zest, pepper, and a generous pinch of salt, then remove from heat. Set up three shallow bowls. To one add the cornstarch. To the next bowl add the milk and vinegar and let it sit for 2-3 mins. Add the skyr and a generous pinch of salt whisk together. To the final bowl, add your freshly toasted panko.

Using one hand for wet ingredients and the other for dry ingredients, coat the slab of marinated tofu in cornstarch. Dip the coated tofu into the milk mixture then transfer to the bowl of seasoned breadcrumbs making sure the tofu is completely coated.

Transfer the breaded tofu to the baking tray and spray the tops of the tofu slabs with enough oil to coat. Bake the tofu for 15 mins, then flip and bake for an additional 5-10 mins until golden. Slice and serve the tofu as desired and enjoy.

While everything bakes, make the slaw. Add the cabbage to a bowl with the capers and fresh dill. To a blender cup add the skyr, mayo, garlic, mustard, lemon zest and juice, vinegar, maple, chives, dill, and a generous pinch of salt. Blend until smooth, then taste and adjust salt as needed. Pour half the dressing over the cabbage, then use your hands to toss and massage it into the cabbage until slightly softened. If needed, add more dressing and adjust salt to taste.

To serve, slice up one of the tofu cutlets into strips, and serve on a plate with a generous portion of the slaw and enjoy.