Tofu Schnitzel

...can use the same recipe or Chicken schnitzel, just use chicken breast instead of tofu – makes amazing lunch meat – my daughter has it often!

Ingredients

• 1 pack of 450gr Firm tofu cut into ten schnitzels about 2cm thick ( I cut the block sideways)
• Two cups of bread crumbs (I use wholemeal sourdough panko)
• 2 – 3 eggs
• 1 cup of wholemeal plain flour
• Two tablespoons of EVOO

Instruction

Once you cut the tofu lay in out on paper towel and then cover it with more paper towel, a tea towel and then something heavy (I use a chopping board with the fruit bowl on it) – this drains the moisture from the tofu. You need to do this for at least an hour but I often leave it 2 – 3 hours.
When it is dry enough place the flour, breadcrumbs and beaten eggs in the three separate bowls.
Dip the tofu first in the flour, then in the egg, then in the breadcrumbs, then place in the frying pan with the EVOO (on medium) cook for about five minutes on each side ( if substituting with chicken I would cook for a bit longer. Ensure that there is no pink inside).

Perfect with an egg and avocado on a sandwich or with sweet potato and mash for dinner. We always have this and chicken schnitzel in the fridge for lunch “meats”. Tofu is such a great protein hit and cooked like this feels like a naughty treat but it is actually very healthy.