One of the first recipes we've made from my new cookbook, Wild Morsels, is the Crumbed Tofu Schnitzels. By "trying this recipe" I mean following it's methods but changing up the ingredients, because our pantry was low on the required attributes to follow exactly.
So, the idea behind this recipe is to marinate tofu and then to flour it, "egg" wash it, and the crumb it before frying.
Andy made a marinade out of soy sauce, orange juice, herbs, and some other mystery ingredients. We let the tofu sit overnight to absorb maximum flavour.
I forgot that we had breadcrumbs in the freezer, so I crushed some corn flakes instead. Then we set up a bit of a production line and I got to schnitzelling.
Step 1: Coat tofu in flour.
Step 2: Dip floured tofu in batter.
Step 3: Cover floured and battered tofu in crumbs.
Step 4: Set aside. Andy reckons it's best to leave the schnitzels for at least 20 minutes, so the egg equivalent can harden up and the crumbs are less likely to fall off.
We had batter left over from the tofu, so we schnitzelled some zucchini slices as well.
After your schnitzels have rested up properly, and you've gotten all the gunky batter/crumb mix off your fingers, it's time to start frying. Heat up the pan, add a thin layer of oil and then the schnitzels. Cook until the crumbs are golden, and if necessary keep them warm in the oven while you fry the rest of the schnitzels.
We had ours served on a bed of spinach with a small salad.
And the next day, we enjoyed them cold in sandwich form.
I've never schnitzelled anything before, but this was actually much easier, and much more rewarding than I expected. (Plus, the word schnitzel is really fun to say, which is why I've made it into a verb and adjective as well as a noun.) I'll definitely be schnitzelling again in the future!