Today’s recipe is a little nostalgic for me as it remind me of home. This breaded tofu dinner is a plant-based version of a classic Polish meal that reminds me of going to my gran’s house for a Sunday lunch in spring or summer. Instead of tofu, my gran would make a chicken escalope (my old favourite) or veal escalope seasoned and breaded in a thick layer of breadcrumbs and fried to perfection. It would usually get served along mizeria – a super simple fresh cucumber salad fragrant with dill and some tender new potatoes.
I got reminded about this Sunday special last time I was visiting my family and thought I should probably do a tofu version for the blog. If you dislike tofu, my mum makes just as delicious version of this dish with fried oyster mushrooms too so that’s something you can use instead.
Marinate tofu slices for as long as you can. Just before frying coat it in flour on all sides.
Once floured, dip it in activated flax and finally in seasoned breadcrumbs – pressing the tofu into the breadcrumbs for better adherence.
Fry in a generous amount of oil until golden on all sides.
500 g / 1 lb new potatoes vegan butter (optional)
BREADED TOFU
600 g / 21 oz firm tofu, pressed 20 ml / 1½ tbsp soy sauce (or tamari if GF) 45 ml / 3 tbsp veggie stock (or water) 2 tbsp nutritional yeast 1 tsp smoked paprika ¾ tsp garlic powder 15 ml / 1 tbsp balsamic vinegar ¾ tsp salt, divided 90 g / 1½ cup breadcrumbs 3 tbsp ground flax 90 g / scant ½ cup flour, regular or gluten-free oil, for frying
