15-17 November 2024
Melbourne Convention & Exhibition Centre


  • 400 grams firm organic tofu
  • ¼ cup tapioca flour
  • 1 tsp Golden Grind Turmeric Chilli Blend
  • 1-2 pinches of sea salt
  • ½ tsp pepper
  • coconut oil (for pan frying)


Dice firm tofu into 2 cm cubes and set aside.

Combine tapioca flour, turmeric blend and salt and pepper well in a mixing bowl.

Add tofu cubes into the flour mixture and toss until well combined. Ensure to let them sit for a minute or two, and then repeat the toss again. This will ensure the tofu doesn’t stick together and is evenly covered with a golden batter before frying.

In a non-stick frying pan, heat the pan to medium heat. Once the pan is hot, add about 2-3 tbsp of coconut oil for frying. You want to make sure the whole pan is covered with a very thin layer of coconut oil.

Add tofu pieces so they cover the pan and let them sizzle for about 3-4 minutes on each side – or until they are lightly golden brown. You may notice the pieces ‘gluing’ together. This is just the nature of tapioca flour, embrace it! It makes flipping the pieces altogether quite convenient.

Once they are all golden and crispy, remove and place on a plate to slightly cool.

Serve on top of your favourite salad, or use to replace a meat or protein source!