Crispy Sheet Pan Tofu Schnitzel
with Vegan Creamy Dill Slaw
Cooking time
25 minutes
Servings
2/4
Calories
910 /serving
Schnitzel is an Austrian gold standard. The crispy crunchy treatment transforms tofu in the best way. To make the whole preparation process easier, bake it in the oven alongside potatoes and serve with a Brussels slaw dressed in vegan mayonnaise and fresh dill.
We will send you:
- 1 Block of tofu (non-GMO)
- 450g Potatoes
- 14g Dill
- 150g Shredded cabbage
- 100g Shaved Brussels sprouts
- 60ml Vegan mayonnaise
- 30ml Apple cider vinegar
- 80g Panko
- 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, canola oil, oregano, parsley, chives)
Contains: Soy • Sulphites • Wheat
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
46 g
Saturated Fat
5 g
Sodium
960 mg
Total Carb
88 g
Sugars
10 g
Protein
40 g
Fibre
11 g
Preparation
Start the potatoes
- Preheat the oven to 450°F.
- Medium-dice the potatoes.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, 10 min., until partially cooked.
Prepare the tofu schnitzel
- Meanwhile, in a small bowl, combine the mayo and vinegar.
- In a medium bowl, combine the panko and S&P.
- In a second medium bowl, combine ½ the mayo-vinegar mixture, 1 tsp water (double for 4 portions), the spices and S&P.
- Pat the tofu dry; cut into 6 slices lengthwise (double for 4 portions).
- Working one at a time, coat the tofu in the spiced mayo (shaking off any excess), then in the panko (pressing to adhere).
Bake the tofu schnitzel & finish the potatoes
- When the potatoes are partially cooked, add the tofu schnitzel and a drizzle of oil.
- Roast, carefully flipping halfway, 12 to 14 min., until beginning to brown and the potatoes are tender.
Make the slaw
- Meanwhile, pick the dill fronds off the stems; chop the fronds.
- In a large bowl, combine the cabbage, Brussels sprouts, dill, remaining mayo-vinegar mixture, a drizzle of oil and S&P.
Plate your dish
- Divide the potatoes, tofu schnitzel and slaw between your plates. Bon appétit!
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