Hey there, fellow food adventurers! Today, we're taking a little trip down memory lane, but with a super fun, plant-powered twist. I'm talking about breaded tofu – yes, tofu! – that's so good, it’ll make even the most die-hard tofu skeptics do a double-take.
This recipe isn't just about satisfying your hunger; it's about creating an experience. Imagine a Sunday lunch at your grandma's, where the smells of delicious, comforting food fill the air. That's the vibe we're aiming for, but with a healthy, vegan twist. Instead of the traditional meat escalopes, we are using tofu for a healthier meal.
Now, let's talk crispy goodness. We're not just throwing tofu in a pan and hoping for the best. Oh no, we're giving it the full VIP treatment. First, a flavourful marinade bath to soak up all those wonderful seasonings – think soy sauce, nutritional yeast, smoked paprika and garlic. Then we dip it into flour, followed by a flaxseed mix to make the breadcrumbs stick for extra crispiness. Finally, a golden-brown fry in a pan and you have a super delicious main course ready to go!
But what's a good crispy cutlet without some friends on the plate? Alongside this star, we've got a super simple fresh cucumber salad, known as mizeria, with a creamy vegan crème fraiche and fragrant dill. And because we're all about balance, we’re adding some tender new potatoes to the mix. A perfect harmony of textures and tastes. You can even add a dollop of vegan butter and fresh dill to the potatoes.
So, whether you're a committed vegan, or just looking to jazz up your meal routine, this breaded tofu dinner is a must-try. It's simple, it's satisfying, and it's packed with flavor and nutrients. It's a hug on a plate, perfect for any time of the year.
Recipe
Yields: 4 servings Prep time: 20 minutes Cook time: 30 minutes
Ingredients:
For the Cucumber Salad:
- 1 English cucumber
- 4 tbsp vegan crème fraiche
- A handful of fresh dill, chopped
- Salt and pepper to taste
For the Potatoes:
- 500g new potatoes
- Vegan butter (optional)
For the Breaded Tofu:
- 600g firm tofu, pressed
- 20ml soy sauce (or tamari for GF)
- 45ml vegetable stock (or water)
- 2 tbsp nutritional yeast
- 1 tsp smoked paprika
- ½ tsp garlic powder
- 15ml balsamic vinegar
- ½ tsp salt, divided
- 90g breadcrumbs
- 3 tbsp ground flax
- 90g flour (regular or gluten-free)
- Oil, for frying
Method:
- Marinate the Tofu: In a shallow dish, combine the soy sauce, vegetable stock, nutritional yeast, smoked paprika, garlic powder, balsamic vinegar, and ¼ tsp salt. Place the tofu slices in the marinade, ensuring they're well coated. Let them marinate as long as you can, spooning the marinade over the slices periodically.
- Prepare the Cucumber Salad: Slice the cucumber thinly, place it in a bowl, and add a pinch of salt. Massage the salt into the cucumber and let it sit while you move to the next step.
- Cook the Potatoes: Bring the new potatoes to a boil and simmer until tender. This should take about 20 minutes, depending on their size.
- Set up your breading station: On a plate, mix the flour and ¼ tsp salt. In one shallow bowl, combine the ground flax and ½ cup of water, and put it in the fridge to thicken. In another shallow bowl, add the breadcrumbs and ¼ tsp of salt.
- Bread the Tofu: Remove the tofu from the marinade and coat in the flour. Then, dip in the flax mixture, and finally into the breadcrumbs, pressing them gently so they adhere well. Set aside on a plate.
- Fry the Tofu: Heat about 1cm of oil in a pan. Once hot, fry the tofu until golden and crispy on both sides. Place on paper towel to remove any excess oil.
- Assemble the Cucumber Salad: Drain any excess water from the cucumber. Stir in the vegan crème fraiche, season with pepper, fresh dill, and salt to taste.
- Serve: Plate the warm tofu alongside the cucumber salad and freshly boiled potatoes. Top the potatoes with vegan butter and fresh dill if you like.
Notes
- Tofu Options: If using pre-pressed tofu, use a 450g block. Alternatively, flattened oyster mushrooms can be used as a delicious replacement.
Enjoy! Don't forget to tag me in your photos if you make this! #lazycatkitchen and @lazycatkitchen.
Stay tuned for more delicious, healthy and fun recipes!