Tofu Schnitzel with Potatoes, Kohlrabi, Olives and Tomatoes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 200 g tofu, more firm
- breadcrumbs
- 1 tablespoon potato flour, mixed with about 2 water, as an egg substitute for breading
- 2 kohlrabi
- some vegetable fat
- 3 potato (s)
- 1 box cress
- 1 bowl cocktail tomatoes
- 70 g olives, reen
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Boil the potatoes, then cut them in half and sprinkle with a little cress.
- Unpack the tofu (a tofu block is best), wash it, cut it into 3 slices and roll it first in the potato flour-water mixture, then in breadcrumbs. Season to taste, then fry in a little vegetable fat until light brown, add seasoning if necessary.
- Peel the kohlrabi and cut into sticks. Put some vegetable fat and a cup of water in a small saucepan and steam as soft as you like. Then season with salt and pepper.
- Wash the cherry tomatoes and olives and arrange decoratively on three plates with the potatoes, tofu and kohlrabi.
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