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+ +

Tofu Schnitzel with Pickled Potato Salad and Green Beans

- +

+ Tofu Schnitzel with Pickled Potato Salad and Green Beans +

+ - +

★★★★★

- + +

Gousto

- - - Total Time: 35 min - Servings: 2 - - - Source: - - gousto.co.uk - - + + + Total Time: 35 min + + Servings: 2 + + + + Source: + + + gousto.co.uk +

- -

Ingredients

-                400g waxy potatoes
1 lemon
160g fine green beans
1 tbsp cornflour
21g wholegrain mustard
1 tsp smoked paprika
60ml light mayonnaise
30g panko breadcrumbs
280g plain tofu
5g chives
8ml soy sauce
1 shallot

-            

Ingredients

+            
+              400g waxy potatoes
+            

+            
+              1 lemon
+            

+            
+              160g fine green beans
+            

+            
+              1 tbsp cornflour
+            

+            
+              21g wholegrain mustard
+            

+            
+              1 tsp smoked paprika
+            

+            
+              60ml light mayonnaise
+            

+            
+              30g panko breadcrumbs
+            

+            
+              280g plain tofu
+            

+            
+              5g chives
+            

+            
+              8ml soy sauce
+            

+            
+              1 shallot
+            

+          

- - -

- -

- - - - -

Directions

-            For 2 people [double for 4]
1. Preheat the oven to 200°C/ 180°C (fan)/ gas 6
Add the waxy potatoes to a baking tray with a drizzle of olive oil and a pinch of salt and pepper
Put the tray in the oven for 25-30 min or until the potatoes are crispy and cooked through – these are your crispy potatoes
2. Meanwhile, drain the tofu and pat it dry with kitchen paper, then slice the tofu into 4[8] pieces
Add the sliced tofu to a bowl with the soy sauce and wholegrain mustard
Give everything a good mix up, then set aside for later – this is your mustard marinated tofu
3. Boil a kettle
Peel and finely dice the shallot[s]
Finely chop the chives
Roll the lemon[s] with your hand on a hard surface (to release more juice) and cut into wedges
Trim the green beans
4. Add the diced shallot to a large bowl with the juice of 1/2 [1] lemon and a pinch of salt and sugar and set aside for 1-2 min
After 1-2 min, add the mayo to the bowl and stir it all together – this is your quick-pickled shallot mayo
5. Add the cornflour to the mustard marinated tofu with 2 tbsp [4 tbsp] cold water and a pinch of salt and mix it all together
Add the panko breadcrumbs to a plate with the smoked paprika and a generous pinch of salt – these are your smoky breadcrumbs
Press the tofu into the smoky breadcrumbs firmly to evenly coat all over – this is your breaded tofu
6. Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil (enough to cover the base of the pan) over a medium-high heat
Once hot, add the breaded tofu and cook for 4-5 min on each side or until browned – this is your tofu schnitzel
7. While the tofu is cooking, add the green beans to a pot, cover them with boiled water (just enough to cover them) and bring to the boil over a high heat
Cook for 3-4 min or until tender – these are your cooked green beans
Once the potatoes are ready, add the crispy potatoes and chopped chives to the quick-pickled shallot mayo and give everything a good mix up – this is your pickled potato salad
Serve the tofu schnitzel with the pickled potato salad and cooked green beans to the side
Garnish with a remaining lemon wedge
Enjoy!

-        

+ +

- +

+ + - - -

Nutrition

Typical values per 100g per serving
Energy 502 kJ 2754 kJ 119 kcal 655 kcal
Fat 6.3 g 34.5 g
of which saturates 0.7 g 3.6 g
Carbohydrate 9.9 g 54.0 g
of which sugars 1.3 g 7.1 g
Fibre 1.8 g 10.1 g
Protein 5.9 g 32.2 g
Salt 0.30 g 1.62 g

Directions

+            For 2 people [double for 4]

+            1. Preheat the oven to 200°C/ 180°C (fan)/ gas 6

+            
+              Add the waxy potatoes to a baking tray with a drizzle of olive oil
+              and a pinch of salt and pepper
+            

+            
+              Put the tray in the oven for 25-30 min or until the potatoes are
+              crispy and cooked through – these are your crispy potatoes
+            

+            
+              2. Meanwhile, drain the tofu and pat it dry with kitchen paper,
+              then slice the tofu into 4[8] pieces
+            

+            
+              Add the sliced tofu to a bowl with the soy sauce and wholegrain
+              mustard
+            

+            
+              Give everything a good mix up, then set aside for later – this is
+              your mustard marinated tofu
+            

+            3. Boil a kettle

+            Peel and finely dice the shallot[s]

+            Finely chop the chives

+            
+              Roll the lemon[s] with your hand on a hard surface (to release
+              more juice) and cut into wedges
+            

+            Trim the green beans

+            
+              4. Add the diced shallot to a large bowl with the juice of 1/2 [1]
+              lemon and a pinch of salt and sugar and set aside for 1-2 min
+            

+            
+              After 1-2 min, add the mayo to the bowl and stir it all together –
+              this is your quick-pickled shallot mayo
+            

+            
+              5. Add the cornflour to the mustard marinated tofu with 2 tbsp [4
+              tbsp] cold water and a pinch of salt and mix it all together
+            

+            
+              Add the panko breadcrumbs to a plate with the smoked paprika and a
+              generous pinch of salt – these are your smoky breadcrumbs
+            

+            
+              Press the tofu into the smoky breadcrumbs firmly to evenly coat
+              all over – this is your breaded tofu
+            

+            
+              6. Heat a large, wide-based pan (preferably non-stick) with a very
+              generous drizzle of vegetable oil (enough to cover the base of the
+              pan) over a medium-high heat
+            

+            
+              Once hot, add the breaded tofu and cook for 4-5 min on each side
+              or until browned – this is your tofu schnitzel
+            

+            
+              7. While the tofu is cooking, add the green beans to a pot, cover
+              them with boiled water (just enough to cover them) and bring to
+              the boil over a high heat
+            

+            
+              Cook for 3-4 min or until tender – these are your cooked green
+              beans
+            

+            
+              Once the potatoes are ready, add the crispy potatoes and chopped
+              chives to the quick-pickled shallot mayo and give everything a
+              good mix up – this is your pickled potato salad
+            

+            
+              Serve the tofu schnitzel with the pickled potato salad and cooked
+              green beans to the side
+            

+            Garnish with a remaining lemon wedge

+            Enjoy!

+          

- -

+ -

+ + +

Nutrition

+ Typical values per 100g per serving
Energy 502 kJ 2754 kJ 119 + kcal 655 kcal
Fat 6.3 g 34.5 g
of which saturates 0.7 g + 3.6 g
Carbohydrate 9.9 g 54.0 g
of which sugars 1.3 g + 7.1 g
Fibre 1.8 g 10.1 g
Protein 5.9 g 32.2 g
Salt + 0.30 g 1.62 g +