Summary

Ingredients

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

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Instructions

1. Boil the celery slices in salted water for about 10 minutes and let them cool.
2. Meanwhile, cut open the ciabatta bun and set it aside. Wash the lettuce. Peel the onion and cut into fine strips. Cut the herb tofu into four slices.
3. For the quark cream, mix the parsley, chives, salt and pepper with the soy quark.
4. Pat the celery slices dry with kitchen paper, brush with mustard and breadcrumbs.
5. Heat the oil in a pan and fry the celery schnitzel with the onion strips at a slightly higher temperature on both sides for about 8 minutes.
6. Cover the ciabatta roll with lettuce, sprouts, half of the quark cream, herb tofu, onions, celery schnitzel and the remaining quark cream.