Today’s recipe is a little nostalgic for me as it remind me of home. This breaded tofu dinner is a plant-based version of a classic Polish meal that reminds me of going to my gran’s house for a Sunday lunch in spring or summer. Instead of tofu, my gran would make a chicken escalope (my old favourite) or veal escalope seasoned and breaded in a thick layer of breadcrumbs and fried to perfection. It would usually get served along mizeria – a super simple fresh cucumber salad fragrant with dill and some tender new potatoes.
I got reminded about this Sunday special last time I was visiting my family and thought I should probably do a tofu version for the blog. If you dislike tofu, my mum makes just as delicious version of this dish with fried oyster mushrooms too so that’s something you can use instead.
Marinate tofu slices for as long as you can. Just before frying coat it in flour on all sides.
Once floured, dip it in activated flax and finally in seasoned breadcrumbs – pressing the tofu into the breadcrumbs for better adherence.
Fry in a generous amount of oil until golden on all sides.
CUCUMBER SALAD
- 1 English cucumber
- approx. 4 tbsp vegan crème fraiche (I used Oalty)
- a handful of fresh dill, well chopped
- salt and pepper
POTATOES
- 500 g / 1 lb new potatoes
- vegan butter (optional)
BREADED TOFU
- 600 g / 21 oz firm tofu, pressed
- 20 ml / 1½ tbsp soy sauce (or tamari if GF)
- 45 ml / 3 tbsp veggie stock (or water)
- 2 tbsp nutritional yeast
- 1 tsp smoked paprika
- ¾ tsp garlic powder
- 15 ml / 1 tbsp balsamic vinegar
- ¾ tsp salt, divided
- 90 g / 1½ cup breadcrumbs
- 3 tbsp ground flax
- 90 g / scant ½ cup flour, regular or gluten-free
- oil, for frying
- Combine soy sauce, stock, nutritional yeast, smoked paprika, garlic powder, balsamic and ¼ tsp salt in a large, shallow dish. Arrange sliced tofu in the marinade and allow it to marinate for as long as you can, spooning marinade on top from time to time.
- Slice unpeeled cucumber thinly and place in a bowl with a few pinches of salt. Massage the salt into the cucumber and let it sit while you move to the next step.
- Before you are ready to bread the tofu, bring clean potatoes to a boil and simmer until knife tender. They will take around 20 minutes, depending on size.
- Prepare 1 plate and 2 shallow bowls. Mix flour and ¼ tsp of salt on the plate. Combine ground flax and ½ cup (120 ml) of water in one of the bowls (place in the fridge until thickened) and breadcrumbs and ¼ tsp of salt in another.
- Before you are ready to bread the tofu, bring clean potatoes to a boil and simmer until knife tender. They will take around 20 minutes, depending on size.
- Lift tofu slices out of the marinade and coat it in flour, thickened flax and finally breadcrumbs. Set aside on a clean large plate. Line another large plate with a piece of paper towel.
- Heat up 1 cm / 0.4″ of oil in a small pan and once hot fry breaded tofu pieces until crispy and golden on both sides. Place each fried piece of tofu on the paper towel lined plate to get rid of excess grease.
- Pour excess water out of the cucumber salad, stir vegan cream fraiche through it, season with pepper, fresh dill and more salt if needed.
- Serve warm tofu alongside cucumber salad and freshly boiled potatoes topped with a bit of vegan butter and more fresh dill if liked.