Tofu Schnitzel with Pickled Potato Salad and Green Beans

ingredients

• 350g waxy potatoes
• 1 lemon
• 160g fine green beans
• 1 tbsp cornflour
• 21g wholegrain mustard
• 1 tsp smoked paprika
• 60ml light mayonnaise
• 30g panko breadcrumbs
• 280g plain tofu
• 5g chives
• 8ml soy sauce
• 1 shallot

method

For 2 people [double for 4]

1. Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Add the waxy potatoes to a baking tray with a drizzle of olive oil and a pinch of salt and pepper

Put the tray in the oven for 25-30 min or until the potatoes are crispy and cooked through – these are your crispy potatoes

1. Meanwhile, drain the tofu and pat it dry with kitchen paper, then slice the tofu into 4[8] pieces

Add the sliced tofu to a bowl with the soy sauce and wholegrain mustard

Give everything a good mix up, then set aside for later – this is your mustard marinated tofu

1. Boil a kettle

Peel and finely dice the shallot[s]

Finely chop the chives

Roll the lemon[s] with your hand on a hard surface (to release more juice) and cut into wedges

Trim the green beans

1. Add the diced shallot to a large bowl with the juice of 1/2 [1] lemon and a pinch of salt and sugar and set aside for 1-2 min

After 1-2 min, add the mayo to the bowl and stir it all together – this is your quick-pickled shallot mayo

1. Add the cornflour to the mustard marinated tofu with 2 tbsp [4 tbsp] cold water and a pinch of salt and mix it all together

Add the panko breadcrumbs to a plate with the smoked paprika and a generous pinch of salt – these are your smoky breadcrumbs

Press the tofu into the smoky breadcrumbs firmly to evenly coat all over – this is your breaded tofu

1. Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil (enough to cover the base of the pan) over a medium-high heat

Once hot, add the breaded tofu and cook for 4-5 min on each side or until browned – this is your tofu schnitzel

1. While the tofu is cooking, add the green beans to a pot, cover them with boiled water (just enough to cover them) and bring to the boil over a high heat

Cook for 3-4 min or until tender – these are your cooked green beans

Once the potatoes are ready, add the crispy potatoes and chopped chives to the quick-pickled shallot mayo and give everything a good mix up – this is your pickled potato salad

Serve the tofu schnitzel with the pickled potato salad and cooked green beans to the side

Garnish with a remaining lemon wedge

Enjoy!