How To Make Tofu Escalopes with Black Olive Salsa Verde
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 block of firm tofu, drained and pressed
- 1/4 cup all-purpose flour
- 1/4 cup breadcrumbs
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 2 tbsp olive oil
- 1 cup black olives, pitted and chopped
- 2 tbsp capers, drained
- 2 cloves of garlic, minced
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh lemon juice
- Salt and pepper, to taste
Instructions
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Preheat your oven to 400°F (200°C).
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Slice the tofu block into 1/2-inch thick escalopes.
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In a shallow dish, combine the flour, breadcrumbs, smoked paprika, garlic powder, and salt.
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Dip each tofu slice into the flour mixture, pressing it firmly to coat all sides.
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Heat olive oil in a large skillet over medium heat. Add the breaded tofu slices and cook until golden brown on both sides, about 3-4 minutes per side.
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Transfer the tofu escalopes to a baking sheet lined with parchment paper and bake for 10 minutes, until crispy.
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Meanwhile, prepare the black olive salsa verde. In a bowl, combine the chopped black olives, capers, minced garlic, parsley, lemon juice, salt, and pepper.
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Serve the crispy tofu escalopes topped with the black olive salsa verde.
Nutrition
- Calories : 235kcal
- Total Fat : 11g
- Saturated Fat : 2g
- Cholesterol : 0mg
- Sodium : 660mg
- Total Carbohydrates : 19g
- Dietary Fiber : 4g
- Sugar : 1g
- Protein : 16g
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