Ingredients
- 1 cup cubed chickpea tofu
- ½ zucchini
- 1 cup cornmeal
Ingredients for Avocado Pesto Sauce:
- 1/2 cup parsley
- 3 cloves of garlic
- 1 whole lemon
- ¼ cup basil
- 1 tsp. coconut amino
- ½ tsp. salt
- ⅓ cup water
Instructions
- Place about 1 cup cubed chickpea tofu into a plastic bag with ½ to 1 cup corn meal, seasoning (such as herbed seasoning salt) and 1 tsp water to mix all together to batter tofu.
- Place in airfryer for 7 minutes on 380°F (190°C). or can use oven for about 10-15 minutes on 400°F (200°C).
- Spiral one half of a zucchini.
- Mix the avocado pesto sauce into the the zucchini and place the battered Chickpea Tofu on top and the zucchini and enjoy!
Video
Notes
For the chickpea tofu, check this recipe.
Kindra is a Licensed Clinical Social Worker, Life Coach (with emphasis on Health and Wellness) and trained for Lifestyle Education at Wildwood Institute. It is her passion to apply a holistic approach in her practice at Serenity’s Place to teach, educate and coach others how to heal mentally, physically, and spiritually.
Leave a Reply