|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 52g||67%|
|Saturated Fat 10g||50%|
|Total Carbohydrate 211g||77%|
|Dietary Fiber 5g||19%|
|Total Sugars 100g|
|Vitamin C 3mg||15%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
My 15-year-old son has become a vegetarian, and some days I struggle to find meatless dishes to satiate his teenage boy appetite. The other day when I was making chicken schnitzel for his siblings, I decided to make tofu schnitzel for him. I just sliced a tofu cake, breaded it and then fried it as if it was a piece of chicken. He loved it.
2 (8-ounce) pieces tofu
1 1/2 cups breadcrumbs
Paprika, to taste
Garlic, minced, to taste
Salt, to taste
Freshly ground black pepper, to taste
Parsley, to taste
2 to 3 large eggs
1/2 cup all-purpose flour
Gather the ingredients.
Drain tofu cakes by wrapping in paper towels and placing under a cutting board. Weigh down cutting board by placing some canned goods on top. Let stand for 10 minutes. Unwrap the tofu cakes. Slice each cake into six pieces—each approximately 1/4-inch (1-centimeter) thick.
In a shallow bowl, mix breadcrumbs with spices.
In another shallow bowl, beat eggs.
In a third shallow bowl, place flour.
Dip tofu slice into flour and shake off excess. Then dip it into egg and shake off excess. Then dip it into breadcrumbs so it is evenly coated on both sides.
Heat oil in a large frying pan over medium heat.
Fry breaded tofu in hot oil on both sides. Fry for 2 or 3 minutes per side or until golden brown.