Tofu Escalopes with Salsa from The Thrifty Veggie by Nicola Graimes

Name: Tofu Escalopes with Salsa from The Thrifty Veggie by Nicola Graimes
Total time: 15 min
Ingredients: 2 large garlic cloves, crushed; 2 tbsp extra virgin olive oil; sea salt; freshly ground black pepper; juice of 1 large unwaxed lemon; 100 g /3½ oz/¾ cup drained tinned flageolet beans, or cooked dried flageolet beans; 1 heaped tbsp finely chopped rosemary leaves; 2 eggs; 450 g /1 lb firm tofu, drained, patted dry and sliced into 8 × 1cm/½in slices; 5 tbsp extra virgin olive oil; finely grated zest of 1 large unwaxed lemon; 75 g /2½ oz/1¼ cups day-old breadcrumbs or Japanese panko crumbs; rocket/arugula salad

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Slices of rosemary- and garlic-marinated tofu are coated in breadcrumbs and fried until crisp and golden, then served with a punchy salsa. Any slightly stale bread (including crusts) can be turned ...

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Ingredients

2 large garlic cloves, crushed
2 tbsp extra virgin olive oil
sea salt
freshly ground black pepper
juice of 1 large unwaxed lemon
100 g /3½ oz/¾ cup drained tinned flageolet beans, or cooked dried flageolet beans
1 heaped tbsp finely chopped rosemary leaves
2 eggs
450 g /1 lb firm tofu, drained, patted dry and sliced into 8 × 1cm/½in slices
5 tbsp extra virgin olive oil
finely grated zest of 1 large unwaxed lemon
75 g /2½ oz/1¼ cups day-old breadcrumbs or Japanese panko crumbs
rocket/arugula salad