Tofu schnitzel toasts

Recipe summaryClick image to view larger version

Tofu schnitzel toasts

Category Main course
Serves 4
Preparation 25 minutes
Cooking 10 minutes

Rating: Rated 5 / 5 (1 ratings)

Go vegan! Nutritional yeast flakes or Parmazano sprinkles would be good and easy replacements for the Parmesan in the schnitzel. When shopping for the focaccia, remember to check the packaging for sneaky milk ingredients.

Ingredients

For the schnitzel:
  • 396g packet firm tofu
  • 1 tbsp cornflour
  • ½ tsp grated lemon zest
  • 3 tbsp vegetarian Parmesan-style cheese, grated
  • 25g roasted unsalted cashew nuts
  • 2 tbsp chopped fresh sage
  • 75g rosemary focaccia breadcrumbs
  • olive oil, for frying
For the dressing:
  • 1 clove garlic, finely chopped
  • 2 tbsp walnut oil
  • 1 tbsp wholegrain mustard
  • 4 tbsp cider vinegar
For the toasts:
  • 8 slices ciabatta
  • 125g sun-kissed tomatoes in oil, drained
  • 280g jar grilled mixed peppers in oil, drained
  • salad leaves

Method

Stage 1

To make the schnitzel, unwrap the tofu and drain well on kitchen paper, gently squeezing out as much water as possible. Using a sharp knife, cut the tofu into 8 slices and set aside.

Stage 2

Blend the cashew nuts in a food processor until the mixture resembles coarse meal. Turn into a bowl and stir in the cornflour, sage, zest, breadcrumbs and Parmesan. Set aside.

Stage 3

To make the dressing, whisk together all the ingredients until well blended.

Stage 4

Heat a griddle or grill until hot. Coat the tofu slices in the breadcrumb mixture, pressing in well. Heat the oil in a large frying pan and fry the tofu for 2–3 minutes on each side, in batches if necessary, until golden and keep warm. Griddle or toast the ciabatta slices until golden.

Stage 5

Place 2 slices of toast on each serving plate and divide the peppers and sun-kissed tomatoes between them. Arrange 1 slice of tofu on each. Top with salad leaves, drizzle over the dressing and serve immediately.

Photos

Tofu schnitzel toasts

Comments

Leave a comment

Have you tried this recipe? What did you think? Any tips or advice? Simply enter your details (your email address will not be publicly viewable) and your comment will be displayed below.

CAPTCHA Image New image

Recipe author

Published by: Vegetarian Living
Recipe and styling: Liz Martin
Photography: www.foodimaging.co.uk

Nutritional info

Nutritional values are per serving.

  • Calories: 660g
  • Fat: 38.5g
  • Saturated fat: 7.5g
  • Protein: 23g
  • Carbohydrates: 59g
  • Sugars: 9g
  • Fibre: 7g
  • Salt: 1.5g

Rate this recipe

How do you rate this recipe?

1 2 3 4 5
Share this page with your friends...