Olive tabouleh with sesame tofu cutlet
easy
45 mins
45 mins
Ingredients
- 250 g Couscous
- 100 g pitted green and black olives
- 1 Garlic clove
- 1⁄2 Federation flat leaf parsley
- 1 potty Coriander
- 1⁄2 Federation Peppermint
- 1 (approx. 150 g) small radicchio
- 2 Lemons
- 7 TABLESPOONS Olive oil
- 7-10 Tbsp sugar, salt, pepper
- 400 g smoked tofu
- 1 Egg
- 2 TABLESPOONS Sesame
- 80 g Breadcrumbs
- 2 TABLESPOONS Flour
- 200 g Whole milk or soy yoghurt
Directions
- 1
Pour approx. 1⁄2 l of boiling water over the couscous, cover and let it stand for approx. 20 minutes, stirring occasionally with a fork. In the meantime cut olives into rings. Peel garlic and chop finely.
- 2
Wash herbs, shake dry, pluck leaves from the stems and chop.
- 3
For the salad, clean, wash and drain the radicchio and cut into fine strips. Wash the organic lemon hot, grate dry, halve the fruit and squeeze one half. Cut the remaining half into slices.
- 4
Mix 3 tablespoons lemon juice, 1 tablespoon oil and 1⁄2 teaspoon sugar. Season with salt and pepper. Marinate salad with it.
- 5
Cut the tofu into 4 slices. Whisk the egg in a deep dish. Mix sesame and breadcrumbs. Season the tofu with salt and pepper and whisk in flour, egg and breadcrumbs one after the other. Heat 4 tablespoons of oil in a large frying pan and fry the tofu for 2-3 minutes on each side.
- 6
In the meantime, halve the remaining lemon and squeeze it. Mix couscous, 2 tablespoons of oil, lemon juice, garlic, chopped herbs and olives. Season to taste with salt and pepper. Season yoghurt with salt and pepper.
- 7
Arrange tofu schnitzel, tabouleh, salad and yoghurt. Garnish with remaining herbs and lemon wedges.
Nutrition Facts
710 kcal
55 g
40 g
28 g
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