John Myers
Tofu Schnitzel with Spinach
The perfect tofu schnitzel with spinach recipe with a picture and simple step-by-step instructions.
- 500 g Fresh spinach
- 1 Pc. Fresh onion
- 3 tbsp Vegetable oil
- Salt and pepper
- Freshly grated nutmeg
- 600 g Tofu firm
- 100 g Breadcrumbs
- 1 Pc. Lemon untreated
- 50 g Wheat flour
- 100 ml Milk
- Sort the spinach, clean it, wash and let it collapse dripping wet in a saucepan while stirring. Remove from the saucepan and drain well. Peel and chop the onion and sauté in 1 tablespoon of hot oil. Add the spinach and sauté for about 5 minutes Season salt, pepper and freshly grated nutmeg. Drain the tofu and cut into 8 slices. Brush 4 tofu slices with the spinach mixture. Place a second tofu slice over each. Mix the breadcrumbs with the lemon zest. Turn the tofu slices one after the other in flour, milk and breadcrumbs. Heat the remaining oil (2 teaspoons) in a pan and fry the filled tofu schnitzel in it on each side for about 2 minutes. Serve with tomato sauce.
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