Light Autumn lunch.

We went to the market for veggies today and got D some fish for lunch - not vegan, but it inspired me to try something a little different with tofu. This is really simple and is great for those wonderful warm spring / autumn days. Sumac crust tofu
serves 2 big - 4 light

1 pack firm tofu (the stuff I got from the market had 4 4inch square tofu blocks and I used 2.)
1/4 cup flour ( cornmeal can be used)
1/4 cup sumac (dried red berries ground into the nommiest powder)
1/4 teaspoon salt
pinch ground pepper (I used white)
Olive oil.

Mix the dry stuff together and put on to a plate.
cut / break your tofu into nice portion sized bits, mine was already segmented so used the natural breaks.

place tofu onto the sumac mix and leave each side to soak up the yummy sumac goodness.

turn on your stove, heat your pan quite hot (have stove on highest setting and a cast iron frypan is best). Add splash of oil, heat the oil, drop temperature to midrange.
then place in the tofu. leave to sizzle for about 2 - 3 minutes, then turn over.
Drop temp to 20% and leave gently heating through for about 5 - 10 minutes.

I served this with a salad of rocquette / aragula, lettuce, tomato (all from my garden), capsicums / bell peppers and half a jalapeño chilli. Dressing was garlic mustard based vinaigrette. Fresh baked bread topped it all off. To make it look pretty, I cut the tofu on an angle and out the slices prettily on the plate.

Would go great with a glass of vegan rose wine, if being fancy.