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🍽️ Crispy Tofu Schnitzel with Mushroom and Onion Cream

620 kcal · 30 min · 4 servings

Ingredients

• 600 g Onions
• 600 g Mushrooms
• 500 g Smoked Tofu
• 1 bunch Chervil (10 g)
• 1 bunch Parsley (10 g)
• 5 tbsp Rapeseed Oil
• 50 ml White Wine (Alternative: Apple Juice)
• 200 ml Vegetable Broth
• 500 ml Soy Cream

Instructions

1. 1. Peel the onions and slice them into rings.
2. 2. Clean the mushrooms and cut them into slices.
3. 3. Pat the tofu dry and cut it into pieces about 1.5 cm thick.
4. 4. Thoroughly wash the chervil and parsley.
5. 5. Dry the herbs and chop them finely.
6. 6. Heat 3 tablespoons of oil in a pan.
7. 7. Sear the mushrooms in the oil for about 3 minutes.
8. 8. Add the onion rings.
9. 9. Sauté the vegetables for another 3 minutes until translucent.
10. 10. Deglaze the vegetables with white wine.
11. 11. Top up the pan with vegetable broth.
12. 12. Stir in the soy cream.
13. 13. Season the sauce with salt and pepper.
14. 14. Pour the sauce into a container and set it aside.
15. 15. Heat 2 tablespoons of oil in an ovenproof pan.
16. 16. Sear the tofu on all sides for about 5 minutes.
17. 17. Pour the mushroom-onion sauce over the tofu pieces.
18. 18. Preheat the oven to 200°C (180°C fan, gas mark 3).
19. 19. Bake the dish in the oven for about 5 minutes.
20. 20. Sprinkle the chopped herbs over the dish before serving.

Nutrition per serving

• kcal: 620
• Protein: 30 g · Fett/Fat: 48 g · Carbs: 14 g