Tofu escalopes with black olive salsa verde

Tofu escalopes with black olive salsa verde

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(5 ratings)

Prep: 20 mins Cook: 20 mins plus pressing

More effort

Serves 4
Pressed tofu makes a delicious vegetarian alternative to chicken Milanese, with a crisp mustard and Parmesan breadcrumb coating

Nutrition and extra info

  • coated but not cooked
  • Vegetarian

Nutrition: per serving

  • kcal575
  • fat31g
  • saturates7g
  • carbs50g
  • sugars4g
  • fibre5g
  • protein22g
  • salt3.1g
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  • 600g small new potatoes (I used red-skinned Roseval)
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 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



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

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



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 50g panko or coarse dried breadcrumbs
  • 1 egg



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 1 heaped tsp wholegrain mustard
  • 2 tbsp vegetable or sunflower oil, for frying
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 100g bag watercress or rocket



    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

For the salsa verde

  • 2 garlic cloves
  • 50g basil, stalks roughly chopped



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 2 tbsp small capers (in brine), drained
    Capers in bowl



    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

  • 4 tbsp extra virgin olive oil, plus extra to serve
  • pinch of sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 50g dry pitted black olives, sliced


  1. 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. Lay the slices on a plate and sprinkle over the soy sauce. Set aside for 5 mins.

  2. Meanwhile, make the salsa verde. Put the garlic, 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.

  3. Put the flour on a plate and season with pepper. On another plate, mix the Parmesan and lemon zest into the 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 breadcrumbs. Set aside. Repeat process until all the tofu is coated.

  4. 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.

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Comments, questions and tips

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Sylwia Suminska's picture
Sylwia Suminska
26th Feb, 2020
First time cooking with tofu, really liked it, salsa Verde was delish
Naomi Sheppard
14th Sep, 2019
Really delicious! Yum!
30th Aug, 2018
I have made this a few times and it's a beautiful summer meal which really makes tofu shine. The olive dressing is so tasty and the whole thing surprisingly filling. It takes a bit of extra time but definitely worth it.
6th Dec, 2016
Delicious recipe. It's nice to use non-Asian flavours with tofu
20th Jun, 2015
Very tasty & makes a perfect summer dinner. Used gluten free bread for the breadcrumbs and it worked a treat.
18th May, 2015
Great recipe, looks delicious. We love cooking with tofu too !
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