Tofu Escalopes with Black Olive Salsa Verde

bbcgoodfood.com

Nana’s favourites

600g small new potatoes (I used red-skinned Roseval)

396g pack firm tofu, drained and pressed (see tip)

2 tbsp light soy sauce

3 tbsp plain flour

50g parmesan (or vegetarian alternative), finely grated

2 lemons, both zested, 1 juiced, 1 cut into wedges

50g panko or coarse dried breadcrumbs

1 egg

1 heaped tsp wholegrain mustard

2 tbsp vegetable or sunflower oil, for frying

100g bag watercress or rocket

subheading: For the salsa verde:

2 garlic cloves

50g basil, stalks roughly chopped

2 tbsp small capers (in brine), drained

4 tbsp extra virgin olive oil, plus extra to serve

pinch of sugar

50g dry pitted black olives, sliced

Directions at bbcgoodfood.com

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