Crispy Tofu Schnitzel with Warm Potato Salad
- 50 min
- β β¬2.82
- 2 servings
- Easy
firm tofu, cucumber, and oats: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- soy
- gluten
- mustard
Equipment
- stove
Prepare
Cut potatoes into bite-size pieces
Cut potatoes into bite-size pieces. Boil potatoes in tap water for 16 minutes until tender but not falling apart, then drain.
Cook
Cut cucumber and onion into thin slices
Cut cucumber and onion into thin slices; Cut flat-leaf parsley finely Whisk the cider vinegar.
Whisk the cider vinegar
Two thirds of the mustard and about two fifths of the oil. Toss with the warm potatoes, cucumber, onion and parsley and leave for 10 minutes.
Pat the tofu dry and cut it into four cutlets
Pat the tofu dry and cut it into four cutlets; Whisk the cornstarch, soy milk, one third of the mustard, paprika and salt until smooth Dip the tofu in it, then press firmly into the oats.
Fry the tofu schnitzels
Heat the remaining oil in a large frying pan over medium heat. Fry the tofu cutlets for 4β5 minutes per side until golden and crisp, turning carefully only once.
Leave to rest for 3 minutes
Leave to rest for 3 minutes. Divide firm tofu between the serving plates.
Serve with potatoes and cucumber
Serve with potatoes and cucumber.
Finish
Finish with flat-leaf parsley
Finish with flat-leaf parsley. Serve warm.
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