Tofu Schnitzel with Capers
INGREDIENTS
- 400g extra firm tofu, sliced
- 60g flour
- 120ml plant milk
- 100g panko breadcrumbs
- 40g vegan butter
- 2 tbsp capers
- 1 lemon, juice and zest
- Fresh parsley
NUTRITION
Per serving
410
Calories
20g
Protein
36g
Carbs
20g
Fats
METHOD
1
Coat the tofu
Whisk flour, plant milk and salt into a thick batter. Dip tofu and press into panko on both sides.
2
Pan-fry
Heat two tablespoons of olive oil and cook the schnitzels for three minutes per side until deeply golden.
3
Make the butter
In a small pan, melt vegan butter with capers, lemon zest and juice. Cook for one minute until foamy.
4
Serve
Plate the schnitzels and pour over the warm caper butter. Finish with fresh parsley.
VEG.ARMY TIP
Add a splash of brine from the caper jar to the butter — extra tang for free.
