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

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

3 tbsp gluten free plain flour

50g Parmesan (or vegetarian alternative), finely grated

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

50g gluten free breadcrumbs

1 egg

1 heaped tsp gluten free wholegrain mustard

2 tbsp vegetable or sunflower oil, for frying

100g bag watercress or rocket

For the salsa verde

1 tbsp garlic infused oil

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


Steam or boil the potatoes for 20 mins or until tender. Cut the pressed tofu into 4 rectangles, then splice each rectangle in half, like cutting a deck of cards.  Set aside for 5 mins. Meanwhile, make the salsa verde. Put the garlic infused oil, basil, capers, oil and sugar into a food processor with 3 tbsp lemon juice. Pulse until roughly chopped. Stir in the olives and season with pepper and a little salt.

Put the gluten free flour on a plate and season with pepper. On another plate, mix the Parmesan and lemon zest into the gluten free breadcrumbs. Beat the egg, mustard and 2 tsp water in a wide bowl. Pat 1 slice of tofu in the flour, then dip into the egg and coat with the gluten free breadcrumbs. Set aside. Repeat process until all the tofu is coated.

Heat the vegetable oil in a wide frying pan over a medium heat. Fry the tofu gently until golden brown, about 5 mins each side. Slice into finger-width strips with a serrated knife, then mix together with the watercress and potatoes. Spoon over the salsa verde, drizzle over a little extra olive oil, and serve with lemon wedges on the side.

Recipe adapted from: Good Food

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