Tofu Schnitzel with Potato Wedges

[Guest guest]

I made hese last night (without the wedges) - very easy, very quick,

very tasty.

 

Kim

 

 

 

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 (-OR- rice crumbs)

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 bread

crumbs, 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.