6
Easy
5 minutes
10 minutes
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
