Crispy Sesame Tofu & Date Swirl Breakfast Bowl

Vegan

A 448-calorie Breakfast recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 250g extra-firm tofu, pressed and cut into 1cm cubes
• 2 tbsp cornflour
• 2 tbsp sesame seeds
• 1 tsp olive oil
• 300g unsweetened soy yogurt (thicker style)
• 2 tbsp date syrup
• 1/2 tsp ground cinnamon
• 1/2 tsp vanilla extract
• A pinch of sea salt

Instructions

1. Prep: Press the tofu to remove excess moisture, then cut into small cubes and toss in a bowl with cornflour, sesame seeds, and a pinch of salt until evenly coated.
2. Preheat your air fryer to 200°C (390°F) or your oven to 210°C.
3. Lightly coat the tofu pieces with 1 tsp of olive oil and place them in the air fryer basket in a single layer.
4. Cook for 12-15 minutes, shaking halfway through, until the sesame crust is golden and the tofu is visibly crispy.
5. While tofu cooks, whisk the soy yogurt in a small bowl with the vanilla extract and cinnamon until smooth.
6. Divide the yogurt between two bowls and drizzle 1 tablespoon of date syrup over each, using a toothpick or spoon to create an aesthetic swirl.
7. Top the yogurt bowls with the warm, crispy sesame tofu pieces and serve immediately.
8. Top tip: Use a high-quality, thick Greek-style soy yogurt for the best texture contrast against the hot, crunchy tofu cubes.