I came up with this recipe when I tried tofu for the first time. I was experimenting with how I could use it and as avocados are in season right now, they make for a delicious cracker/bread when crispy with avocado on top. This is my favourite vegan/vegetarian meal right now.
CRISPY TOFU SLICES
1 packet good quality tofu
1 tbsp ground himalayan rock salt
1-2 tbsp coconut or olive oil
LETS MAKE IT
Open tofu packet and drain liquid. Place tofu on cutting board and slice edges of tofu so that each side is flat. You can now slice your tofu, aiming for 1 cm thick slices. The thinner the tofu, the crispier it will be. Thicker tofu slices will result in more of a bread like texture. You can alter the thickness depending on your desired outcome.
Heat oil in a non-stick pan over a medium heat. Place tofu slices in the pan and allow to cook for 2-3 minutes on each side or until golden and crispy. The tofu may still be soft to the touch.
Transfer tofu from non-stick pan and allow to drain on paper towel. Sprinkle with ground Himalayan rock salt on either side. This will help to achieve a crispness by brining out the moisture in the tofu.
Serve with sliced avocado or your choice of toppings.