GERMAN/Smoked Tofu Schnitzel with Braised Cabbage

[Guest guest]

* Exported from MasterCook *

 

Smoked Tofu 'Schnitzel' With Braised Cabbage

 

Recipe By : Vegetarian Times, October 1997, page 58

Serving Size : 8 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Potatoes

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds extra-firm tofu

1/2 cup unbleached all-purpose flour

1 1/2 teaspoons ground caraway seeds

1/2 teaspoon salt

1 cup cold water

1 teaspoon liquid smoke

1 cup dry whole wheat or plain bread crumbs

2 tablespoons vegetable oil -- up to 3

***BRAISED CABBAGE***

2 tablespoons canola oil

2 cups sliced onions

1 cup grated carrots

2 cloves garlic -- minced

1 1/2 teaspoons ground caraway seeds

1 1/2 teaspoons salt

3 cups shredded green cabbage

3 cups shredded red cabbage

1/2 cup grated boiling potatoes

1 1/2 cups white wine

3/4 teaspoon liquid smoke

 

8 SERVINGS VEGAN

 

I created this entree especially for our German dinner guests to introduce

tofu in a familiar dish. They loved the smoked flavor of these thinly

sliced breaded tofu cutlets served on a bed of cabbage, onions, carrots and

potatoes. Extra-firm tofu must be used for this recipe or it will not hold

together in the breading and sauteing procedure.

 

Preheat oven to 200 degrees. Drain tofu and let stand 5 minutes. Slice

each 1 pound block of tofu horizontally into 4 pieces. In shallow bowl,

mix flour, caraway and salt. In another shallow bowl, mix water and liquid

smoke. Spread bread crumbs on sheet of waxed paper. Carefully and quickly

dip tofu into water mixture, then into flour mixture to evenly coat.

Quickly dip coated tofu into water mixture again, then into bread crumbs to

evenly coat. Place coated tofu cutlets on plate.

 

In large skillet, heat 2 tablespoons oil over medium heat. Cook tofu

cutlets in batches until lightly browned, 2 to 3 minutes per side.

Transfer to baking sheet and keep warm in oven until ready to serve. Cook

remaining tofu cutlets as directed, adding more oil to skillet if necessary.

 

Braised Cabbage: In large skillet, heat oil over medium heat. Add onions,

carrots, garlic, caraway and salt and cook, stirring often, about 5

minutes. Add cabbages and potatoes and cook, stirring often, about 10

minutes. Add wine, cover and cook until cabbage and potatoes are tender,

about 10 minutes. Add liquid smoke, mix well and cook 1 minute.

 

To serve, spoon cabbage mixture onto plates and top with tofu cutlet.

 

PER SERVING: 298 CAL; 18G PROT.; 11G TOTAL FAT (1G SAT. FAT); 27G CARB.; 0

CHOL.; 728MG SOD.; 3G FIBER

 

Converted by MC_Buster.

 

 

 

 

 

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