Tofu Schnitzel

Ingredients

  • 150g tofu – sliced into 2 pieces (approx. 8cm x 5cm)

  • 1 egg – beaten in bowl

  • ½ cup Cornflour (or regular flour is OK)

  • ¾ cup Panko breadrumbs

  • Oregano, salt and pepper

  • ¼ cup extra virgin olive oil

Method

  1. Slice two pieces of tofu (roughly 8cm x 5cm) and place between paper towel – to absorb the moisture (change the paper towel if very wet).

  2. Using 3 breakfast bowls add cornflour to bowl 1, beaten egg into bowl 2

  3. Add panko bread crumbs, a sprinkle of oregano, pepper and salt into bowl 3 and mix well.

  4. Remove the tofu from the paper towel, then lightly coat with cornflour (rub off excess cornflour)

  5. Then carefully dunk into egg – coating well.

  6. Then coat with breadcrumbs

  7. Heat oil in frypan and fry on moderate-high heat until well cooked on both sides (Be careful when turning the tofu over that you don’t break it.

Lunch/DinnerJommel Monjardin