Olive tabouleh with sesame tofu cutlet

AUTHOR
Lenora Decker
DIFFICULTY
easy
RATING
3 5
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 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. 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. 2

    Wash herbs, shake dry, pluck leaves from the stems and chop.

  3. 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. 4

    Mix 3 tablespoons lemon juice, 1 tablespoon oil and 1⁄2 teaspoon sugar. Season with salt and pepper. Marinate salad with it.

  5. 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. 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. 7

    Arrange tofu schnitzel, tabouleh, salad and yoghurt. Garnish with remaining herbs and lemon wedges.

Nutrition Facts

KCAL
710 kcal
CARBS
55 g
FATS
40 g
PROTEINS
28 g