Tofu Schnitzel with Potato Wedges

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Tofu Schnitzel with Potato Wedges

 

 

This dish is a very good source of iron and calcium.

 

 

Potato Wedges (recipe follows)

 

1/3 cup sweet chilli sauce

1/2 cup dry GF breadcrumbs

2 tablespoons (8 tsp) sesame seeds

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon paprika

two 300 g (10 1/2 oz) packets firm tofu, drained

2 tablespoons (8 tsp) canola oil

 

rocket (arugula) leaves and cherry tomatoes, to serve

 

 

1. Bake potato wedges as recipe directs.

 

2. Meanwhile, pour chilli sauce onto a large plate. Combine

breadcrumbs, seeds and spices on a second plate. Cut each tofu block

into 4 thick slices; pat dry on paper towels. Coat in chilli sauce,

then cover in crumb mixture.

 

3. Heat 1 tablespoon (4 tsp) oil in a large non-stick frying pan over

moderate heat. Cook tofu, in batches, for 1 to 2 minutes each side

until golden, adding more oil if needed. Drain on paper towels. Serve

with wedges, rocket (arugula) and tomato.

 

 

Serves 4.

 

 

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Potato Wedges

 

 

Good for kumara wedges, too - reduce cooking time by 10 minutes.

 

 

800 g (28 oz) medium potatoes, scrubbed, cut into wedges

2 teaspoons canola oil

1/4 teaspoon smoked paprika

1/4 teaspoon paprika

salt and black pepper, to taste

 

 

Preheat oven to 200 C (390 F)/180 C (350 F) fan forced. Line a baking

tray with non-stick baking paper. Place potato, oil and paprika in a

bowl; season with salt and black pepper. Toss well to combine; scatter

on tray. Bake for 30 to 35 minutes; until golden and cooked through.

 

 

Serves 4.

 

 

 

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Nutrition per serve: 2057kj; 24g fat (2.7g sat); 26g protein; 403mg

sodium; 9g fibre

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