Schnitzel style tofu with mushroom, pepper and potato salad

I acquired a piece of tofu the other day that rather than being a block like the usual supermarket kind, was in a flatter piece around 1.5 cm thick. I was chatting with Alex about how best to cook it, rather than just cubing it and baking, and he came up with the idea of a tofu schnitzel type of thing. And well that just sounded delicious!

So I made a marinade full of smoky herbal spice and mustard, and used polenta for the coating to get a beautifully crisp outside.

The salad is sweet with roast peppers, and the juicy mushrooms add a savoury earthy note. The potato soaks up the flavours nicely, and pickled gherkin and parsley add acidity and freshness.

Schnitzel style tofu with mushroom pepper and potato salad

Schnitzel style tofu with mushroom pepper and potato salad

makes 2 servings

For the tofu

230 g tofu, sliced lengthwise if possible into 3/4 cm slices

2 tbsp mild mustard, I used a Polish variety

1/2 tsp caraway seed

2 tsp liquid smoke

1/2 tsp fresh thyme

a pinch of salt

100 g polenta

2 tbsp oil

For the salad

2 small peppers, sliced

175 g mushrooms, quartered

1 sprig fresh thyme

1 tbsp oil

1 potato, cooked and cubed (I baked a potato while the oven was on and used that)

2 tbsp parsley, chopped

a few slices of pickled gherkin, chopped

salt and pepper

Preheat the oven to 200 degrees c.

Toss the peppers and thyme with the oil on a baking tray and pop in the oven for 25 minutes, turning once. Add the mushrooms and stir. Roast for a further 10 minutes until the mushrooms are juicy and the peppers are soft and caramelised at the edges. Discard the thyme stalk and toss the vegetables with the parsley, gherkins and some seasoning and set aside.

Mix together the mustard, caraway, liquid smoke, thyme and salt and coat the tofu. Set aside for 20 minutes.

Heat the oil on a baking tray.

While the oil is heating tip the polenta onto a plate and press each slice of tofu well into it to coat (keeping as much of the marinade on as you can). You won’t use all the polenta but it’s easier to coat the tofu if you have plenty. Lay it carefully onto the hot tray and then bake for 30 minutes, turning once. The tofu will be golden and crisp, and smell delicious.

By E.

11 thoughts on “Schnitzel style tofu with mushroom, pepper and potato salad

  1. Ellie this made me giggle before I’d even read anything! How did you ‘acquire’ the tofu! 😛 That in itself had me imagining it suddenly appearing in the fridge, or turning up in a delivery of fresh vegetables! 😛 🙂 Lol… anyway, Alex’s idea of a schnitzel was brilliant 🙂 I’d never even thought about that but tonight’s tofu now has two things it wants to be! I think the schnitzel might win though! 🙂 Thank you!

    Liked by 1 person

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