Ingredients
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For the topping:
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1 cup Breadcrumbs
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1 tablespoon dried Chive
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1 tablespoon Vegetable butter
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1/2 teaspoon Vegetable powder
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1/2 cup Water
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1 juiced Lemon
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1 teaspoon Lemon zest
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1/2 cup minced Parsley
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For the tofu:
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1 pack (350 g) Tofu
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1 tablespoon Olive oil
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1 pinch each of Salt and pepper
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For the salad:
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2 cups fresh baby Spinach
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20 Cherry tomatoes
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1 tablespoon Balsamic vinegar glaze
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4 slices or wedges LemonOptional
Directions
This tofu fillet gratin is the ideal dish to prepare when it’s hot and you don’t want to spend much time close to the stove.
To prepare it, start with melting the butter in a small pot. Then, add the seasoning and herbs, and the breadcrumbs. Take off the heat and set aside.
Cook the tofu fillets in a little olive oil (2 minutes per side), then top with the breadcrumbs and transfer to the oven. Bake for 5 minutes and broil for 1-2 minutes to make it crispy.
Take out of the oven and enjoy accompanied by a green salad. Here, we have laid the fillet on top of a bed of fresh baby spinach and cherry tomatoes drizzled in a little balsamic vinegar glaze. Sprinkle with a little lemon juice and enjoy!
Steps
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1
Done
5 minutes
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Slice and dicePat dry the tofu and squeeze out the excess water. Slice the block into 5-6 cutlets and set aside. |
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2
Done
2 minutes
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Prepare the toppingPre-heat the over to 375 degrees. In a sauce pot, melt the butter with the chives. Add the water, vegetable powder, parsley, lemon juice, and lemon zest. Finally, add the breadcrumbs. Mix well, and take off the heat. |
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3
Done
8 minutes
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Cook the tofuCook the tofu cutlets for a couple of minutes in a little olive oil. Top with the breadcrumbs and transfer to the oven. Cook for 4-5 minutes, then broil for one minute to add some crispiness. Take out of the oven. |
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4
Done
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ServeLay the spinach in the serving plates, together with the cherry tomatoes. Drizzle with a little balsamic vinegar glaze and top with the tofu fillets. Garnish with the lemon slices or wedges if desired and serve. |
