1 BIOG Tofu
For the marinade:
2 tbsp soy sauce
1 tbsp BIOG mustard
1 tbsp BIOG honey
½ tsp BIOG garlic granules
For the coating:
45g flour + extra for dipping
70ml water
1 ½ tbsp soy sauce
1 tsp BIOG mustard
1 tsp BIOG honey
40g BIOG cornflakes
BIOG olive oil for frying
For the salad:
A handful of BIOG pumpkin seeds
4 BIOG mushrooms
1 BIOG mixed salad with sweetcorn
1 bottle BIOG French dressing
Lemon wedges, to serve
Serves 2
Press the tofu between 2 pieces of kitchen paper. Cut into 2 cutlets.
Mix the marinade ingedients and toss the tofu blocks in it so that they are covered on all sides. Leave to marinate for 30 minutes.
Meanwhile, toast the pumpkin seeds in a dry frying pan and set aside.
Just before the 30 minutes are up, prepare the batter by whisking together the flour, water, soy sauce, mustard and honey until completely smooth.
Crush the cornflakes.
Put 3 tbsp of flour into a bowl and mix with a good pinch of salt and pepper.
Evenly coat the tofu with plain flour, and knock off any excess.
Next, dip the tofu in the batter. Use a fork to evenly coat it and briefly let drip off excess batter.
Then dip the tofu in the cornflakes and press so they stick.
Cover the base of a small frying pan with olive oil and heat it up on medium-high to high heat.
Fry the breaded tofu for 1 ½ minutes on each side until golden brown, then drain on kitchen paper.
Put the salad leaves in a bowl with the toasted pumpkin seeds. Thinly slice the mushrooms and add to the salad with a pinch of salt. Pour over some dressing and toss to combine.
Divide the salad between two plates. Add a schnitzel to each and a wedge of lemon and serve immediately.
