Schnitzel, you think of meat coated in egg and breadcrumbs, then deep fried. Germans usually use pork; Austrains use veal. Why not use tofu? Add a tomato sauce or mushroom gravy or with lemon wedges.
Nudeln und Tofuschnitzel (German)
Serves 4
Preheat the oven to 350F (175C)
12 to 15 ounce (340-460 g) organic firm or extra-firm tofu
1/2 cup (65 g) (gluten-free) flour
3/4 cup (180 ml) water or beer
1 1/2 cups (198 g) (gluten-free) bread crumbs
1 tsp (4 g) each: paprika and garlic powder
1 1/2 Tbs. (360 ml) olive oil
(gluten-free) pasta
cooked (gluten-free) pasta
heated sauce of choice
organic lemon wedges
1. Place tofu in the microwave for several minutes.
2. Remove and pat dry.
3. Slice tofu horizontally and vertically to made 6 pieces.
4. Combine the flour and water or beer in a bowl.
5. In another bowl, add the bread crumbs, paprika, and garlic powder.
6. Dip each piece of tofu in the flour mixture, then the bread crumbs.
7. In a skillet, heat 1 Tbs. (15 ml) of oil over medium-high heat.
8. Cook half of the tofu slices at a time for a few minutes on each side, until golden brown.
9. Place the slices on a paper towel to drain.
10. Place the slices on a paper towel to drain.
11. Serve drained pasta topped with schnitzel tofu
- with a sauce
- no sauce, but spread some German mustard over each piece
- bowls of mustard, lemon wedges, and sauce(s)
