Tofu "Schnitzel"

Okay, I threatened to do this, and I did it. I have to admit I served it with plain steamed cabbage mixed with frozen peas rather than with the Cabbage Paprikash. Some mashed or roasted potatoes will finish off the meal nicely. You could make some Mushroom Gravy if you really wanted to get carried away. This is a quick and easy way to deal with tofu and surprisingly tasty.

3 to 6 servings
30 minutes - 20 minutes prep time


2 large eggs
1/4 cup flour
1/4 cup good-tasting (nutritional) yeast
1/4 teaspoon salt
1/2 teaspoon savory
a good grind of black pepper
450 grams (1 pound) firm tofu
3 to 4 tablespoons mild vegetable oil

Break the eggs into a wide, shallow bowl and beat them, and set aside. Mix the flour, yeast, salt, savory and pepper in a similar bowl, and set aside.

Cut the tofu into 6 slices, cutting it in such a way that they are the thinnest slices that can be achieved with the configuration of your tofu.

Dip each slice in the flour mixture, then in the egg to coat, and then back in the flour mixture. Shake any excess back into the bowl, and put the finished slices aside on a plate. They can be piled up somewhat. Repeat with the remaining slices.

Heat a couple tablespoons of oil in a large skillet. Sauté however many prepared slices of tofu that you can fit in the pan (probably 3) until golden brown, about 2 or 3 minutes, then turn them over and sauté on the other side until golden brown. Remove them from the pan and repeat with the remaining slices of tofu, adding more oil first if necessary. Serve at once.




Last year at this time I made Beef with Multiple Onions and Lemon-Apricot Carrots.