Tofu Schnitzel with Lemon-Caper Sauce

Name: Tofu Schnitzel with Lemon-Caper Sauce
Ingredients: 1.0 pound Firm Tofu Well Drained; 0.3333 cup Whole Wheat Pastry Flour; 2.0 Eggs Beaten; 6.0 ounce Crispbread Processed To Crumbs; 2.0 tablespoon Butter; 2.0 tablespoon Oil; 2.0 Lemons Peeled And Sliced; 3.0 tablespoon Butter; Juice Of Lemons; 2.0 tablespoon Capers Rinsed And Drained

Tofu Schnitzel with Lemon-Caper Sauce — a community recipe on Potlikkr.

Ingredients

1.0 lb Firm Tofu Well Drained
0.3333 cup Whole Wheat Pastry Flour
2.0 Eggs Beaten
6.0 oz Crispbread Processed To Crumbs

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Method (preview)

1
Slice the tofu into 1/2-inch thick pieces. Coat the tofu slices
2
with flour on both sides; then dip into the beaten eggs (thin eggs

with a little water, if desired). Roll the slices in the crispbread

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