Table Of Content
- 1 block extra firm tofu, chopped into 3 inch strips
- 100 ml plant milk
- 2 tbsp corn starch
- 4 tbsp bread crumbs
1 tbsp nutritional yeast
- 1 tsp red chilli flakes
- 1 tbsp light soy sauce
- 1/2 tbsp balsamic vinegar
- 2 tbsp red chilli sauce
- 1 tsp mustard sauce
- Pinch of sesame seeds
4 Whole wheat chapati
- 1/2 cup mint chutney
- 1 cup grated carrot
- 1 cup thinly sliced cabbage
- 1 cup kale leaves
- 1 tbsp mustard sauce
Frankie Assembly: (For all 4 rolls)
Chop tofu into 3 inch long- thick strips. Dunk them in (1)corn flour, (2)milk and (3)bread crumbs. Repeat this with all the pieces in the given order.
Place all tofu pieces on a baking tray and bake at 180 degrees for 15 minutes, flipping them half way through.
Once done, Place the tofu pieces on a cooling rack for 5 minutes.
Combine all the marinade ingredients in a bowl. Add the baked tofu strips to the bowl and marinate them for 1-2 minutes. Set aside when done.
For the assembly, lay a cooked chapati on a flat surface, add mint chutney, kale leaves, cabbage, carrots, marinated tofu, mustard sauce. Repeat this for the remaining rolls.
Take a firm grip and roll the Frankie. Use a baking paper to seal one side of the Frankie. Serve this immediately.
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