37G PROTEIN TOFU TENDERS | with homemade ketchup

Slice your tofu into 8 squares, or get fancy and round the edges. Add to a container that can fit all 8 pieces flat on the bottom. Using a fork, poke holes into each tofu piece so more marinade can get through. Bring soup broth to a boil and add ½ tsp salt. You want it to be salty. Pour over tofu pieces and allow to marinate, 30 minutes or preferably overnight.

When ready to cook: Preheat the oven to 350 F and line a baking tray with parchment paper, set aside. Create your dredging station: Make flax and water mixture in a small bowl and set aside to gel, 5 minutes. Add pea crumbs and cajun seasoning to a plate and mix together. Add gf flour to another plate. Drain your tofu. Add tofu to flour, and coat, rolling it around all edges, then tap any excess flour. Then add it to the flax mixture, coating it. Then finally into the pea crumb mixture, making sure it’s coated with crumbs on all sides. Place on the prepared baking tray and repeat with all tofu pieces. Bake in the oven for 15 minutes, flip each piece and bake for another 5-10 minutes, you want it to be crispy on both sides and the mixture should be completely stuck to the tofu.

Ketchup: add everything to a bowl and whisk to combine. Enjoy tofu tenders dipped in ketchup for the most fun and wholesome meal!