Tofu Escalope Milanese with Caper & Raisin Salsa
400g (14oz) firm tofu
½ tbsp rosemary, very finely chopped
zest and juice of 1 lemon
350g (12oz) tomatoes, finely chopped
2 tbsp raisins
1½ tbsp salted capers, rinsed and soaked for 10 minutes
1 tbsp balsamic vinegar
7 tbsp extra-virgin olive oil
350g (12oz) green beans
100g (3½oz) fresh breadcrumbs
60g (2oz) pine nuts, toasted and crushed
2 tbsp sesame seeds, toasted
freshly grated nutmeg
Flaxseed meal (3 tbsp)
For the Tofu
Cut the drained tofu into 12 slices, each about 0.5cm (¼in) thick, and place in a large shallow dish. Mix the rosemary, lemon zest and juice in a bowl. Season. Spoon half the marinade over the slices, flip them and spread with the rest. Cover and leave at room temperature for an hour.
For the Salsa
Mix the tomatoes, raisins, drained capers, vinegar and 1 tbsp olive oil. Season and set aside.
Blanch the green beans in boiling water for five minutes, drain and rinse under cold water. Preheat the oven to 120°C/250°F/gas mark ½ and have two shallow bowls ready.
The Shallow Frying of Tofu
In one mix the breadcrumbs, pine nuts and sesame seeds; in the other prepare the flax dip (9 tbsp water, 3 tbsp flaxseed meal)
Heat 2 tbsp of olive oil in a frying-pan. Take a tofu slice from the marinade, dip it in flaxmeal mix then coat with breadcrumbs. Repeat with the other slices. Fry on a low heat for two minutes each side, checking that the breadcrumbs do not brown too fast. Keep the first batch warm in the oven while you cook the second.
Make the Meal
Put the final 2 tbsp of olive oil in another frying-pan and stir-fry the beans for about two minutes. Season and sprinkle with generous gratings of nutmeg. Serve the tofu with the green beans and the salsa.
Recipe adapted, converted and made Jain based on original recipe by Vava Berry on www.telegraph.co.uk/