John Myers
Contents
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Ingredients
Tofu schnitzel:
- 200 g Natural tofu leftover from yesterday
- 2 tbsp Flour
- 1 Egg
- 4 tbsp Breadcrumbs
- 1 tbsp Mild curry powder
- 4 tbsp Oil
- 4 big pinches Coarse sea salt from the mill
Broccoli:
- 1 Broccoli / cleaned approx. 300 g
- 1 tsp Salt
- 1 tbsp Butter
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
Fried potato wedges:
- 100 g Boiled boiled potatoes / leftover from the day before yesterday
- 2 big pinches Coarse sea salt from the mill:
Serve:
- Remaining breaded egg
- 2 Salted small tomato halves (2 big pinches)
Instructions
Tofu schnitzel:
- Cut tofu (8 * 5 cm) into 4 slices (approx. 1 cm thick), pat dry with kitchen paper, turn in flour and shake off. Pull through the beaten egg, coat with breadcrumbs + mild curry powder, fry in a pan with oil (4 tbsp) golden-brown on both sides, season with coarse sea salt from the mill (1 big pinch) and bake in the oven at 50 ° C keep warm until serving. Salt the remaining breaded egg (1 big pinch) and fry it in the tofub pan, remove, allow to cool a little and cut out 2 decorative slices with a glass.
Broccoli:
- Clean the broccoli / cut into florets, wash in a kitchen sieve and drain well. Cook the broccoli florets in salted water (1 teaspoon salt) for about 8-10 minutes, drain through a kitchen sieve and rinse briefly with cold water. Put the butter in the hot saucepan and toss the broccoli florets in it. Finally, season with coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches).
Fried potato wedges:
- Cut the potatoes into wedges, fry them vigorously on all sides in the tofub pan and season with coarse sea salt from the mill (2 big pinches).
Serve:
- Serve tofu schnitzel with broccoli and fried potato wedges, each garnished with a tomato half and the breaded egg slice.
