Crispy Seeded Tofu Schnitzel with Crunchy Slaw

Crispy Seeded Tofu Schnitzel with Crunchy Slaw

A plant-based twist on the German classic, this might just be your new favourite way to eat tofu. Coated in Dijon and a crunchy mix of seeds, smoked p... Read more A plant-based twist on the German classic, this might just be your new favourite way to eat tofu. Coated in Dijon and a crunchy mix of seeds, smoked paprika and thyme, the tofu is baked until golden and crisp. Serve with a fresh cabbage, cucumber and carrot slaw, finished with a zingy lemon dressing. Make sure to use extra-firm tofu so the slices hold their shape, and don't skip the cornflour as it helps create a crisp coating. A plant-based twist on the German classic, this might just be your new favourite way to eat tofu. Coated in Dijon and a crunchy mix of seeds, smoked paprika and thyme, the tofu is baked until golden and crisp. Serve with a fresh cabbage, cucumber and carrot slaw, finished with a zingy lemon dressing. Make sure to use extra-firm tofu so the slices hold their shape, and don't skip the cornflour as it helps create a crisp coating.

Prep time
20 mins
Cook time
25 mins
FREEZER FRIENDLY
No
SHELF LIFE
3 days
Why is this healthy?
Plant
points
High
protein
High
fibre
3+ fruits &
vegetables
Herbs &
spices
Contains
Soy View all Cucumber, Mustard, Olive oil, Tofu, Corn, Carrot, Paprika, Onion, Dill, Cabbage, Grains, Thyme, Soy, Lemon
The Doctor's Kitchen
Why is this healthy?
Plant
points
High
protein
High
fibre
3+ fruits &
vegetables
Herbs &
spices

NUTRITION PER SERVING (Read more)

32g
Protein
647kcal
Calories
45g
Total Fat
38g
Carbs
13g
Sugars
13g
Fibre
842mg
Calcium
65%
 
11mg
Iron
61%
 
205mg
Magnesium
49%
 
1198mg
Potassium
25%
 
148mg
Sodium
6%
 
1mg
Vitamin B1
83%
 
0mcg
Vitamin B12
0%
0mcg
Vitamin D
0%
12mg
Vitamin E
80%
 
172mcg
Vitamin B9
43%
 
1191mcg
Vitamin A
132%
 
68mg
Vitamin C
76%
 
4.5mg
Zinc
41%
 
268mcg
Vitamin K
223%
 
1mg
Copper
111%
 
0.4mg
Vitamin B2
31%
 
4.5mg
Vitamin B3
28%
 
0.8mg
Vitamin B6
47%
 
509mg
Phosphorus
41%
 
Protein: 32g; Calories: 647kcal; Total Fat: 45g; Carbs: 38g; Sugars: 13g; Fibre: 13g; Calcium: 842mg (65%); Iron: 11mg (61%); Magnesium: 205mg (49%); Potassium: 1198mg (25%); Sodium: 148mg (6%); Vitamin B1: 1mg (83%); Vitamin B12: 0mcg (0%); Vitamin D: 0mcg (0%); Vitamin E: 12mg (80%); Vitamin B9: 172mcg (43%); Vitamin A: 1191mcg (132%); Vitamin C: 68mg (76%); Zinc: 4.5mg (41%); Vitamin K: 268mcg (223%); Copper: 1mg (111%); Vitamin B2: 0.4mg (31%); Vitamin B3: 4.5mg (28%); Vitamin B6: 0.8mg (47%); Phosphorus: 509mg (41%)
Show more
Why is this healthy?
Plant
points
High
protein
High
fibre
3+ fruits &
vegetables
Herbs &
spices
Contains
Soy View all Cucumber, Mustard, Olive oil, Tofu, Corn, Carrot, Paprika, Onion, Dill, Cabbage, Grains, Thyme, Soy, Lemon
The Doctor's Kitchen

Ingredients

Serves 2
For the tofu schnitzel:
mixed seeds
(we used pumpkin and sunflower seeds)
smoked paprika
thyme (dried)
dijon mustard
cornflour
For the crunchy slaw:
finely shredded
cucumber
halved and sliced
carrot
coarsely grated
finely sliced
dill
Swaps: parsley
roughly chopped
For the dressing:
juiced
dijon mustard
(optional)
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Method

1

Gather and prepare your ingredients. Preheat the oven to 220°C / 200°C fan. Line a baking tray with baking parchment.

2

Add the seeds, paprika, thyme, a pinch of salt and black pepper to a small food processor and pulse briefly until the seeds are roughly crushed. You want texture rather than a fine powder.

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