Ingredients

For the tofu cutlets

  • 1 block firm tofu, pressed
  • 2 tbsp nutritional yeast
  • 2 tbsp breadcrumbs
  • 1 tbsp olive oil
  • 1 tsp dried parsley
  • ½ tsp garlic powder
  • ½ tsp dried oregano
  • ½ tsp paprika
  • Salt & black pepper to taste

For the sides

  • 2 medium potatoes, sliced
  • ½ cup black olives
  • 1 cucumber, sliced
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • Fresh parsley for garnish

Instructions

  1. Crumble the pressed tofu into a bowl and mix with nutritional yeast, breadcrumbs, herbs, garlic powder, paprika, salt, and pepper.
  2. Shape the mixture into small firm cutlets.
  3. Heat olive oil in a pan and cook the cutlets for 3–4 minutes per side, until golden and crisp.
  4. Boil or steam the potato slices until tender, then season with a little olive oil, lemon juice, salt, and parsley.
  5. Arrange the tofu cutlets with potatoes, cucumber, and black olives.
  6. Finish with fresh herbs and a squeeze of lemon.