Ingredients Jump to Instructions ↓

  1. Tofu Schnitzel with Lemon-Caper Sauce

  2. 1 pound firm tofu, well-drained

  3. 1/3 cup whole wheat pastry flour

  4. 2 eggs, beaten

  5. 6 ounces crispbread, processed to crumbs

  6. 2 tablespoons butter

  7. 2 tablespoons oil

  8. 2 lemons, peeled and sliced

  9. 3 tablespoons butter

  10. juice of 2 lemons

  11. 2 tablespoons capers, rinsed and drained

  12. Slice the tofu into 1/2-inch thick pieces. Coat the tofu slices

  13. with flour on both sides; then dip into the beaten eggs (thin eggs

  14. with a little water, if desired). Roll the slices in the crispbread

  15. crumbs.

  16. In a large frying pan, saute the tofu on both sides in the butter

  17. and oil over moderate heat until crisp and brown, about 10 minutes.

  18. Remove from the pan and place on a serving dish. Top with the lemon

  19. slices. To prepare the sauce, place the butter and lemon juice in the frying

  20. pan and cook over low heat just until the butter is melted. Stir

  21. to combine and immediately pour over the tofu. Garnish with the

  22. capers.


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