Vegan celery schnitzel roll

Ingredients for 1 servings:

• 1 ciabatta roll or similar, vegan
• 2 slice(s) celery, 1.5 cm thick
• 15 g mustard, vegan
• 15 g breadcrumbs
• 3 lettuce leaves
• 20 g sprouts
• 85 g tofu (herb tofu)
• ½ onion(s)
• 50 g soy quark (quark alternative)
• 1 tsp parsley, fresh or frozen
• 1 tsp chives, fresh or frozen
• 1 tbsp oil for frying
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

with herb tofu, sprouts and quark cream

Boil the celery slices in salted water for about 10 minutes until al dente, then let cool. Meanwhile, cut open the ciabatta roll and set aside. Wash the lettuce. Peel the onion and slice into thin strips. Cut the herb tofu into four slices. For the quark cream, mix the parsley, chives, salt, and pepper with the soy quark. Pat the celery slices dry with a paper towel, spread with mustard, and coat in the breadcrumbs. Heat the oil in a pan and fry the celery slices and onion strips over a slightly higher heat for about 8 minutes on each side. Top the ciabatta roll with lettuce, sprouts, half of the quark cream, herb tofu, onions, celery slices, and the remaining quark cream.