Tofu schnitzel with potato wedges

Recipes~Plus

Cooking time: Less than 60 minutes

Cuisine: Asian

Healthy options: Vegetarian

Serves: 4

Type: Budget; Family

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Ingredients

Packet of potato wedges
1⁄3 cup sweet chilli sauce
1⁄2 cup dry breadcrumbs
2 tablespoons sesame seeds
1 teaspoon ground cumin
1 teaspoon ground coriander
1⁄2 teaspoon paprika
2 x 300g packets firm tofu, drained
2 tablespoons canola oil
Rocket leaves and cherry tomatoes, to serve

Preparation method

1. Bake potato wedges as recipe directs.

2. Meanwhile, pour chilli sauce onto a large plate. Combine breadcrumbs, seeds and spices on a second plate. Cut each tofu block into 4 thick slices; pat dry on paper towels. Coat in chilli sauce, then cover in crumb mixture.

3. Heat 1 tablespoon oil in a large non-stick frying pan over moderate heat. Cook tofu, in batches, for 1-2 minutes each side until golden, adding more oil if needed. Drain on paper towels. Serve with wedges, rocket and tomato.

This dish is a very good source of iron and calcium. Use plain or wholemeal breadcrumbs, as you like.

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