Tofu escalopes with black olive salsa verde recipe | Good Food
Pressed tofu makes a delicious vegetarian alternative to chicken Milanese, with a crisp mustard and Parmesan breadcrumb coating
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Ingredients
- 600g small new potatoes (I used red-skinned Roseval)
- 396g pack firm tofu drained and pressed (see tip)
- 2 tbsp light soy sauce
- 3 tbsp plain flour
- 50g parmesan (or vegetarian alternative), finely grated
- 2 lemons both zested, 1 juiced, 1 cut into wedges
- 50g panko or coarse dried breadcrumbs
- 1 egg
- 1 heaped tsp wholegrain mustard
- 2 tbsp vegetable or sunflower oil for frying
- 100g bag watercress or rocket
- 2 garlic cloves
- 50g basil stalks roughly chopped
- 2 tbsp small capers (in brine), drained
- 4 tbsp extra virgin olive oil plus extra to serve
- pinch of sugar
- 50g dry pitted black olives sliced
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