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Lemon tofumini


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250 g of tofu compact
extra virgin olive oil
juice of 1 lemon
1 handful toasted sesame seeds
1 pinch of yeast flakes


Cut the tofu into sheets, as if you were to use to prepare lasagna baked pasta, then divide each dough into three parts.
Pour the oil in an ovenproof dish, combine oregano, pepper, salt and dip the tofu in spiced oil.
Let stand in refrigerator for at least 6 hours, so that aromas can blend well with the tofu.
After this time, sprinkle the tofumini with the breadcrumbs, pour a little oil in a pan and fry well, until the crust of bread will harden slightly.
At that point, squeeze over the lemon juice, let sizzle for a few minutes and remove the dish from the heat.
Place the lemon tofumini on a large serving platter or in a bowl, sprinkle with yeast flakes and decorated with a handful of previously toasted sesame seeds.

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(Thanks to Vanessa)

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