Tofu Escalope Milanese With Caper Salsa

Tofu Escalope Milanese With Caper Salsa

Ingredients-

400g (14oz) firm tofu
½ tbsp rosemary, very finely chopped
2 garlic cloves, crushed
zest and juice of 1 lemon
350g (12oz) tomatoes, finely chopped
1½ tbsp salted capers, rinsed and soaked for 10 minutes
1 tbsp balsamic vinegar
1 tsp vegetarian Worcestershire sauce
7 tbsp extra-virgin olive oil
350g (12oz) green beans
100g (3½oz) fresh breadcrumbs
60g (2oz) pine nuts, toasted and crushed
2 tbsp sesame seeds, toasted
3 large egg yolks
freshly grated nutmeg

Directions-

Cut the drained tofu into 12 slices, each about 0.5cm (¼in) thick, and place in a large shallow dish. Mix the rosemary, garlic, lemon zest and juice in a bowl. Season. Spoon half the marinade over the slices, flip them and spread with the rest. Cover and leave at room temperature for an hour.

Mix the tomatoes, drained capers, vinegar, Worcestershire sauce and 1 tbsp olive oil. Season and set aside.

Blanch the green beans in boiling water for five minutes, drain and rinse under cold water. Preheat the oven to 120°C/250°F/gas mark ½ and have two shallow bowls ready.