Oven-crumbed tofu with cabbage and apple slaw

Ingredients

For 1 serving

• Tofu170 g
• Breadcrumbs20 g
• Mustard10 g
• Cabbage120 g
• Apple0.5
• Soy yogurt40 g
• Extra virgin olive oil2 teaspoons
• Lemon juice1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: gluten, soy, mustard,

In season: October – March

Method

1. Turn the oven on to 210 °C (fan) and line a baking tray with baking paper. Drain the tofu, pat it well dry and cut it into slices about 1 cm thick.
2. Brush both sides of the slices with mustard and coat them in the salted breadcrumbs, pressing well so the coating sticks.
3. Place them on the tray, drizzle with half the oil and bake at 210 °C for 18 minutes, turning halfway, until golden and crisp.
4. Meanwhile remove the outer leaves and core of the white cabbage and slice it very thinly; wash the apple, core it and cut it into matchsticks.
5. Dress the cabbage and apple with the soy yogurt, remaining oil, lemon juice, salt and black pepper and serve the slaw alongside the cutlets.