Tofu Escalopes with Salsa

Name: Tofu Escalopes with Salsa
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: Serves: 4—6
Ingredients: 1 heaped tbsp finely chopped rosemary leaves; sea salt and freshly ground black pepper; 2 tbsp extra virgin olive oil; 100 g /3½ oz/¾ cup drained tinned flageolet beans, or cooked dried flageolet beans; juice of 1 large unwaxed lemon; rocket/arugula salad; 2 large garlic cloves, crushed; 450 g /1 lb firm tofu, drained, patted dry and sliced into 8 × 1cm/½in slices; 2 eggs; 75 g /2½ oz/1¼ cups day-old breadcrumbs or Japanese panko crumbs; finely grated zest of 1 large unwaxed lemon; 5 tbsp extra virgin olive oil

Preparation info

Serves:
4—6

Difficulty
Easy
Ready in
15 min

Appears in

The Thrifty Veggie

By Nicola Graimes

Published 2021

About

Slices of rosemary- and garlic-marinated tofu are coated in breadcrumbs and fried until crisp and golden, then served with a punchy salsa. Any slightly stale bread (including crusts) can be turned into breadcrumbs — I like to keep a ready supply in the freezer.

Ingredients

450 g /1 lb firm tofu, drained, patted dry and sliced into 8 × 1cm/½in slices
2 eggs

Main course
Vegetarian

Method

Mix together the ingredients for the marinade and season well. Put the tofu in a large, shallow dish, spoon the marinade over and spread over both sides. Leave to marinate, covered, for 1 hour.
Meanwhile, mix the flageolet beans into the salsa, using the lemon juice instead of lime.
Beat the eggs in a shallow dish. Put the breadcrumbs and lemon zest in a