Tofu schnitzel with potatoes, kohlrabi, olives and tomatoes

Ingredients for 3 servings:

• 200 g tofu, firm
• Breadcrumbs
• 1 tbsp potato flour, mixed with about 2 tbsp water, as an egg substitute for breading
• 2 kohlrabi
• some vegetable fat
• 3 potatoes
• 1 box of cress
• 1 bowl of cocktail tomatoes
• 70 g olives, green
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Boil the potatoes, then halve them and sprinkle with some cress. Unwrap the tofu (a tofu “block” is best), wash it, cut it into three slices, and coat it first in the potato flour and water mixture, then in breadcrumbs. Season to taste, then fry in a little vegetable oil until light brown, adding more seasoning if desired. Peel the kohlrabi and cut it into sticks. Place it in a small saucepan with a little vegetable oil and a cup of water and sauté until softened. Then season to taste with salt and pepper. Wash the cherry tomatoes and olives and arrange them decoratively on three plates with the potatoes, tofu, and kohlrabi.