Name: Tofu escalopes with black olive salsa verde
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 600g small new potatoes (I used red-skinned Roseval); 396g pack firm tofu drained and pressed (see tip); 2 tbsp light soy sauce; 3 tbsp plain flour; 50g parmesan (or vegetarian alternative), finely grated; 2 lemons both zested, 1 juiced, 1 cut into wedges; 50g panko or coarse dried breadcrumbs; 1 egg; 1 heaped tsp wholegrain mustard; 2 tbsp vegetable or sunflower oil for frying; 100g bag watercress or rocket; 2 garlic cloves; 50g basil stalks roughly chopped; 2 tbsp small capers (in brine), drained; 4 tbsp extra virgin olive oil plus extra to serve; pinch of sugar; 50g dry pitted black olives sliced

Tofu escalopes with black olive salsa verde

600g small new potatoes
(I used red-skinned Roseval)
396g pack firm tofu
drained and pressed (see tip)
2 tbsp light soy sauce
3 tbsp plain flour
50g parmesan
(or vegetarian alternative), finely grated
2 lemons
both zested, 1 juiced, 1 cut into wedges
50g panko
or coarse dried breadcrumbs
1 egg
1 heaped tsp wholegrain mustard
2 tbsp vegetable or sunflower oil
for frying
100g bag watercress
or rocket

For the salsa verde

2 garlic cloves
50g basil
stalks roughly chopped
2 tbsp small capers
(in brine), drained
4 tbsp extra virgin olive oil
plus extra to serve
pinch of sugar
50g dry pitted black olives
sliced

Method

step 1
Steam or boil the potatoes for 20 mins or until tender. Cut the pressed tofu into 4 rectangles, then splice each rectangle in half, like cutting a deck of cards. Lay the slices on a plate and sprinkle over the soy sauce. Set aside for 5 mins.
step 2
Meanwhile, make the salsa verde. Put the garlic, basil, capers, oil and sugar into a food processor with 3 tbsp lemon juice. Pulse until roughly chopped. Stir in the olives and season with pepper and a little salt.
step 3
Put the flour on a plate and season with pepper. On another plate, mix the Parmesan and lemon zest into the breadcrumbs. Beat the egg, mustard and 2 tsp water in a wide bowl. Pat 1 slice of tofu in the flour, then dip into the egg and coat with the breadcrumbs. Set aside. Repeat process until all the tofu is coated.
step 4
Heat the vegetable oil in a wide frying pan over a medium heat. Fry the tofu gently until golden brown, about 5 mins each side. Slice into finger-width strips with a serrated knife, then mix together with the watercress and potatoes. Spoon over the salsa verde, drizzle over a little extra olive oil, and serve with lemon wedges on the side.