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.
Preheat your oven to 400°F (200°C).
Slice the tofu block into 1/2-inch thick escalopes.
In a shallow dish, combine the flour, breadcrumbs, smoked paprika, garlic powder, and salt.
Dip each tofu slice into the flour mixture, pressing it firmly to coat all sides.
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.
Transfer the tofu escalopes to a baking sheet lined with parchment paper and bake for 10 minutes, until crispy.
Meanwhile, prepare the black olive salsa verde. In a bowl, combine the chopped black olives, capers, minced garlic, parsley, lemon juice, salt, and pepper.
Serve the crispy tofu escalopes topped with the black olive salsa verde.
- 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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