Sesame Tofu Schnitzel
with Homemade Cabbage & Apple Sauerkraut
Cooking time
30 minutes
Servings
2/4
Calories
940 /serving
The golden, crispy, crusty surface, prickled with sesame seeds, is just begging to be crunched. This German standard works beautifully without meat—and with traditional accompaniments, like warm and tangy apple and cabbage sauerkraut, browned potatoes and mayo for dipping. The schnitz is on.
We will send you:
- 1 Apple
- 150g Shredded cabbage
- 450g Baby potatoes
- 1 Block of tofu (non-GMO)
- 30ml Apple cider vinegar
- 60g Panko
- 60ml Mayonnaise
- 9g Black & white sesame seeds
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Eggs • Mustard • Sesame • Soy • Sulphites • Wheat
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
52 g
Saturated Fat
6 g
Sodium
490 mg
Total Carb
83 g
Sugars
17 g
Protein
38 g
Fibre
13 g
Preparation
Roast the potatoes
- Preheat the oven to 450°F.
- Medium-dice the potatoes.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, stirring halfway, 20 to 25 min., until browned and tender.
Make the sauerkraut
- Meanwhile, core and small-dice the apple.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the cabbage and sauté, 3 to 4 min., until beginning to soften.
- Add the vinegar, apple, ⅓ cup water (double for 4 portions) and S&P.
- Cook, stirring often, 1 to 2 min., until the liquid is slightly reduced.
- Transfer to a bowl and reserve the pan.
Prepare the tofu schnitzel
- Meanwhile, pat the tofu dry; cut into 8 slices (double for 4 portions).
- In a shallow bowl, combine ½ the mayo, 1 tbsp water (double for 4 portions) and S&P.
- In a second shallow bowl, combine the panko, sesame seeds and remaining spices.
- Working one at a time, coat the tofu in the mayo mixture (shaking off any excess), then in the panko (pressing to adhere).
Cook the tofu schnitzel
- In the reserved pan, heat a thin layer of oil on medium-high.
- Add the tofu schnitzel and cook, 2 to 3 min. per side, until golden brown (add more oil as needed to keep a thin layer at the bottom).
- Transfer to a paper towel-lined plate; season with S&P.
Finish & serve
- In a small bowl, combine the remaining mayo and S&P.
- Divide the potatoes, sauerkraut and tofu schnitzel between your plates.
- Serve the mayo on the side. Bon appétit!
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