New potato & rosemary focaccia
This easy Italian-style loaf is inspired by the classic chip buttie - perfect as an alternative to a dinner party bread basket
Tofu escalopes with black olive salsa verde
- Preparation and cooking time
- Prep:
- Cook:
- plus pressing
- More effort
- Serves 4
Skip to ingredients
- 600g small new potatoes(I used red-skinned Roseval)
- 396g pack firm tofudrained and pressed (see tip)
- 2 tbsp light soy sauce
- 3 tbsp plain flour
- 50g parmesan(or vegetarian alternative), finely grated
- 2 lemonsboth zested, 1 juiced, 1 cut into wedges
- 50g pankoor coarse dried breadcrumbs
- 1 egg
- 1 heaped tsp wholegrain mustard
- 2 tbsp vegetable or sunflower oilfor frying
- 100g bag watercressor rocket
For the salsa verde
- 2 garlic cloves
- 50g basilstalks roughly chopped
- 2 tbsp small capers(in brine), drained
- 4 tbsp extra virgin olive oilplus extra to serve
- pinch of sugar
- 50g dry pitted black olivessliced
Nutrition: per serving
- kcal575
- fat31g
- saturates7g
- carbs50g
- sugars4g
- fibre5g
- protein22g
- salt3.1g
Method
step 1
Steam or boil the potatoes for 20 mins or until tender. Cut the pressed tofu into 4 rectangles, then splice each rectangle in half, like cutting a deck of cards. Lay the slices on a plate and sprinkle over the soy sauce. Set aside for 5 mins.
step 2
Meanwhile, make the salsa verde. Put the garlic, basil, capers, oil and sugar into a food processor with 3 tbsp lemon juice. Pulse until roughly chopped. Stir in the olives and season with pepper and a little salt.
step 3
Put the flour on a plate and season with pepper. On another plate, mix the Parmesan and lemon zest into the breadcrumbs. Beat the egg, mustard and 2 tsp water in a wide bowl. Pat 1 slice of tofu in the flour, then dip into the egg and coat with the breadcrumbs. Set aside. Repeat process until all the tofu is coated.
step 4
Heat the vegetable oil in a wide frying pan over a medium heat. Fry the tofu gently until golden brown, about 5 mins each side. Slice into finger-width strips with a serrated knife, then mix together with the watercress and potatoes. Spoon over the salsa verde, drizzle over a little extra olive oil, and serve with lemon wedges on the side.
