Tofu Schnitzel With Potato Wedges Recipe

Cooking Directions

• STEP 1.Preheat the oven to 425°F (220°C).
• STEP 2.Cut the tofu into thick slices and press them between paper towels to remove excess moisture.
• STEP 3.In a shallow dish, combine breadcrumbs, flour, salt, and pepper. Dip each tofu slice into the breadcrumb mixture, pressing firmly to coat both sides.
• STEP 4.Heat oil in a large skillet over medium heat. Cook the tofu slices for 3-4 minutes on each side, until golden brown and crispy.
• STEP 5.Meanwhile, cut the potatoes into wedges and place them on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and your choice of herbs or spices.
• STEP 6.Bake the potato wedges for 25-30 minutes, flipping halfway through, until they are golden and crispy.
• STEP 7.Serve the tofu schnitzel with the potato wedges and your favorite dipping sauce. Enjoy!

Cooking Tips

• Pressing the tofu helps to remove excess moisture and allows it to crisp up better when cooked.
• You can customize the seasoning for the potato wedges by using your favorite herbs and spices, such as paprika, garlic powder, or rosemary.
• Serve the tofu schnitzel with a side of salad or steamed vegetables for a balanced meal.

Storage and Serving

• Leftover tofu schnitzel can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the tofu schnitzel in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.
• The potato wedges are best served immediately for maximum crispiness.