Tofu Schnitzel + Braised Red Cabbage
Why we love it:
- 1 head Red Cabbage
- 2 Apples (granny smith)
- 1⁄4 cup Red Wine Vinegar
- 11⁄2 teaspoons Kosher Salt (divided and to taste)
- 2 packages Firm Tofu (blocks)
- 11⁄2 cups Breadcrumbs
- 2 Eggs
- 1 teaspoon Cornstarch
- 1 teaspoon Garlic Powder
- 4 Tablespoons Vegetable Oil (divided, or canola)
- 1 Tablespoon Unsalted Butter (divided)
- 1 Lemon
- 1⁄4 cup Capers
Cut the cabbage in half, then in quarters. Hold each quarter upright and make a little diagonal slice to remove the core. Slice the wedges into thin strips.
Dice the apple, keeping the skin on is ok unless you really dislike it.
Add the cabbage and apple to a pot with the vinegar, ½ cup water, and a ¼ teaspoon of salt; turn on to medium-high. When the vinegar is simmering, turn down to medium-low and partially cover the pot. Return occasionally to stir the cabbage making sure anything that wasn’t submerged moves to the bottom. Cook for a total of 25 - 35 minutes.
2. TOFU PREP
Open your tofu. If you have water packed, drain it, then gently but firmly press between paper towels. Slice in ½, then carefully into 2 or 3 thinner squares. The water packed tofu is fragile.
If it’s shrink wrapped it will be much firmer and easier to slice into thinner squares.
3. BREADING PREP
Set out breadcrumbs on a plate or casserole dish and add a ½ teaspoon of salt. Crack eggs into a wide bowl or pie plate; add the cornstarch and a Tablespoon of water. Whisk to combine.
Line up the station: tofu on a plate, eggs dish, breadcrumb plate, clean baking sheet.
Sprinkle the remaining ½ teaspoon of salt and garlic powder on the tofu squares evenly.
Designate a wet hand and a dry hand.
Use the wet hand only to place a tofu square in the egg and flip to coat. Pick it up and drop in the breadcrumbs. Use dry hand now to cover with breadcrumbs and firmly press them into the tofu, fully coating it. Move out of the breadcrumbs onto to the baking sheet.
Repeat. Don’t switch hands or you’ll get dough fingers!
In a large skillet or griddle pan (or bonus points for an electric griddle), heat ½ of the oil and ½ of the butter over medium-high heat. When butter has melted, add enough tofu to fill the pan but without overlapping. Sear well on the first side until its deeply golden brown, about 5 minutes. Flip and cook for 2 - 3 minutes longer; remove to a plate. Repeat with the remaining oil, butter, and tofu as needed until all are cooked.
Slice the lemon into wedges. Scatter capers over the top of the schnitzel. Serve with a big scoop of braised cabbage.