Tofu escalopes with black olive salsa verde

Dinner with 17 ingredients.

Servings: 4

Total time: 40 minutes

Ingredients

• 2 lemons both zested, 1 juiced, 1 cut into wedges
• 396 gram pack firm tofu drained and pressed (see tip)
• 50 gram panko or coarse dried breadcrumbs
• 600 gram small new potatoes (I used red-skinned Roseval)
• 2 tablespoon light soy sauce
• 1 heaped tsp wholegrain mustard
• 4 tablespoon extra virgin olive oil plus extra to serve
• 50 gram basil stalks roughly chopped
• 100 gram bag watercress or rocket
• 2 garlic cloves
• pinch of sugar
• 3 tablespoon plain flour
• 1 egg
• 2 tablespoon vegetable or sunflower oil for frying
• 50 gram parmesan (or vegetarian alternative), finely grated
• 50 gram dry pitted black olives sliced
• 2 tablespoon small capers (in brine), drained

Method

1. Steam or boil the potatoes for 20 mins or until tender. Cut the pressed tofu into 4 rectangles, then splice each rectangle in half, like cutting a deck of cards. Lay the slices on a plate and sprinkle over the soy sauce. Set aside for 5 mins.
2. Meanwhile, make the salsa verde. Put the garlic, basil, capers, oil and sugar into a food processor with 3 tbsp lemon juice. Pulse until roughly chopped. Stir in the olives and season with pepper and a little salt.
3. Put the flour on a plate and season with pepper. On another plate, mix the Parmesan and lemon zest into the breadcrumbs. Beat the egg, mustard and 2 tsp water in a wide bowl. Pat 1 slice of tofu in the flour, then dip into the egg and coat with the breadcrumbs. Set aside. Repeat process until all the tofu is coated.
4. Heat the vegetable oil in a wide frying pan over a medium heat. Fry the tofu gently until golden brown, about 5 mins each side. Slice into finger-width strips with a serrated knife, then mix together with the watercress and potatoes. Spoon over the salsa verde, drizzle over a little extra olive oil, and serve with lemon wedges on the side.