|Crisp, flavorful tofu served with salad is an excellent vegetarian replacement for chicken milanese.|
|Directions||Whisk together ¼ c oil, vinegar, shallots, lemon juice, 10 grinds of pepper, and ½ t salt. Set aside.
Arrange the 3 shallow bowls and one plate in a straight line on the counter. Combine flour and ¼ t salt in one bowl, whisk together eggs and water in the second, and combine breadcrumbs, cheeses, parsley, remaining ½ t salt, and 15 grinds of pepper in the third.
Slice the tofu into 8 even slices. Dredge one slice in the flour, then dip in the egg mixture, then coat with crumbs/cheese. Set on the plate and repeat with the rest of the tofu. Place both plates next to the stove and line the empty one with paper towels.
Heat ¼ c oil over medium hight heat, add 4 pieces of tofu, and sauté for about 4 minutes, until golden and crisp. Gently flip and sauté the other side, then transfer to the paper towel-lined plate. Repeat with the rest of the tofu.
Meanwhile, toss the arugula and tomatoes with about half of the dressing. Transfer a fourth of the salad to each dinner plate, then top with two pieces of tofu and a lemon wedge. Drizzle each plate with about a T of dressing and serve hot.
|Notes||*Veganize this recipe: use egg replacer and replace both cheeses with ½ c total nutritional yeast
Adapted from the recipe for “Tofu milanese with arugular, cherry tomatoes, and balsamic vinaigrette” in Meatless All Day – read my review.
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