Ingredients

Method

• 200 g macadamia nuts, roughly crushed
• 1 t smoked paprika
• Grated nutmeg
• 800 g firm tofu
• Flour, for dusting
• 2 free-range eggs, lightly beaten
• 50 g butter
• 3 T olive oil
• 1 cup grapefruit juice
• 5 t light brown sugar
• 3 T thick cream
• Sea salt and freshly ground black pepper, for seasoning
• Blanched green vegetables such as spinach and Tenderstem broccoli, for serving
• 2 ruby grapefruits, segmented, for serving

Method

Ingredients

Season the macadamia with the smoked paprika and grated nutmeg. Cut the tofu into 12 thick slices and lightly dust with flour. Dip the tofu into the egg then into the crushed macadamia.
Heat the butter and olive oil in a frying pan and fry the tofu for 1 to 2 minutes on each side, until the nut crust is golden and slightly toasted.
Remove and drain on absorbent paper. Heat a saucepan until hot. Pour in the grapefruit juice and light brown sugar. Allow to reduce by half. Add the thick cream and season.
Serve the tofu with the blanched green vegetables and ruby grapefruit. Pour over the grapefruit cream.

Per serving: 2269kJ, 16.1g protein, 52.1g fat, 11.3g carbs