My friend Earl told me he made a recipe with chicken breaded in felafel mix that came out great. I figured I'd try it with tofu and see how it went. I'd call it a great success. For those who don't mind the oil, I'm sure frying would also produce delicious results.
For each meal-sized salad:
1 cup chopped lettuce
1/4 cup diced tomato
1/4 cup diced cucumber
1/8 cup diced red onion
1/8 cup fresh cilantro
1 serving of felafel tofu (see recipe below)
Tehina sauce
Place salad ingredients on plate in order listed. Place felafel tofu on top. Drizzle with tehina, season with fresh ground pepper.
Felafel Tofu
Per serving:
4 oz firm tofu
1/8 cup dry felafel mix (look for one without wheat if you are on a gluten free diet)
Cut tofu into 1/4" strips. Coat on all sides with dry felafel mix, and place on foiled baking sheet. Bake at 375 degrees for 20 minutes. Remove and cool. Cut into 1/2" pieces.
