Schnitzel usually means tenderized meat coated in egg and breadcrumbs and deep-fried. The German version is often pork, while the Austrian wiener schnitzel has to be veal (it’s a rule). But this version of schnitzel would have even Julie Andrews singing its praises, thanks to the tender tofu that skips the fryer. Schnitzel can be served simply with noodles coated in (plant-based) butter with lemon wedges, but lingonberry sauce (reminiscent of cranberry sauce), tomato sauce, or mushroom gravy are also Oktoberfest regulars.
Your breadcrumbs should be a consistent size so they brown evenly in the relatively small amount of oil. If you use panko or your crumbs are all different sizes, you might need more oil. Check to make sure your breadcrumbs aren’t too salty (just taste them!) and if they are, skip the salt when you combine the spices with the breadcrumbs.
Slice tofu twice horizontally to create 3 pieces about 1/2 in (2 cm) thick, then cut each piece in half vertically to make 6 pieces. Different brands are different thicknesses, so slice it however is best to make pieces slightly smaller than a deck of cards.
Line baking tray with clean kitchen towels and place tofu pieces on top in a single layer. Top with more towels, followed by another baking sheet. Weight the baking sheet (with books or cans of beans) and let moisture drain for 15 minutes.
In shallow bowl, combine flour and water or beer. In second shallow bowl, combine breadcrumbs, paprika, garlic powder, and 1/4 tsp (1 mL) salt.
Sprinkle drained tofu with remaining 1/2 tsp (2 mL) salt, then dip each piece in flour mixture followed by spiced breadcrumbs. Place on paper towel-lined plate and pat extra bread crumb mixture gently on top in any bare areas.
In large skillet, heat 1 Tbsp (15 mL) oil over medium-high heat. When hot, add half the tofu and cook 2 minutes on each side, or until golden, pressing down with flat spatula on top to ensure crumbs brown evenly. Return tofu to paper towel-lined plate to drain excess oil.
Remove any loose breadcrumbs from skillet, then add remaining 1/2 Tbsp (7 mL) oil and cook remaining tofu.
Meanwhile, cook pasta as per package instructions.
Serve drained pasta topped with schnitzel and top with heated sauce of choice, if using. Sprinkle with chopped parsley.
Pears and chocolate make for a very natural friendship and play together beautifully in this plant-based, dairy-free cake. This cake is dense and rich, with a medley of spices, and enhanced by just a hint of espresso powder, which allows that chocolate flavour to shine through. In addition to slices of pears being laid on top, this cake employs some pear purée to add moisture and sweetness to the slightly nutty texture provided by the whole wheat flour. Pear primer A firm pear such as Bosc, recognizable by its distinctive dusty brown skin, is perfect for this dish. When eaten raw, Bosc pears are crisp and not too sweet. When baked, this variety softens up and its flavours are enhanced, but it maintains its characteristic long-necked, graceful shape. Unlike a Bartlett pear, which turns from green to bright yellow when ripe, Bosc pears don’t change much in colour when ripe. Give it a little nudge with your thumb near the neck of the pear and it will give slightly—that’s how you know you’ve got a ripe one. Compared to other pears, Bosc will still be quite firm.
Many flavours that complement pears—sage, ginger, maple syrup—also go well with butternut squash, so it makes sense to bring the two together. For this autumn salad, mixed greens are tossed with marinated squash ribbons that serve to dress the salad with spicy, gingery brightness. A juicy yet firm medium-sweet pear, such as red Anjou, works well here, and its vibrant red skin makes a pretty plate alongside butternut squash. The finishing touch is a sprinkling of crispy sage and maple syrup-toasted hazelnuts. Refrigerator tip Treat butternut squash ribbons as you would a dressing, keeping them in the refrigerator until ready to use. They will last a few days in the refrigerator, and you can have them on hand to dress small amounts of lettuce. If, rather than making one large salad, you want to serve individual amounts of this salad, just dress a few leaves with some ribbons; cut up pear and fry sage leaves as you serve.
Luscious figs loaded onto hearty flatbread make a satisfying breakfast or brunch. They’re sweet and delicious when paired with savoury cinnamon-flavoured crunchy pumpkin seeds and tart goat cheese. And, with a dough enriched with whole wheat flour, hempseeds, and nigella, these flatbreads are sure to be satisfying. They’re also chock full of fibre and protein, and with 6 mg of iron, you’ll be on your way to 31 percent of the recommended daily value. A freezer favourite By making dough in advance and freezing, you can make these individual flatbreads part of your routine for days when you don’t have much time. Simply portion dough individually right after mixing, allow it to rise in the fridge for 8 to 10 hours, and then freeze in individual containers. To thaw an individual ball of dough, 24 hours before you wish to use it, remove the container from the freezer and allow it to thaw in the refrigerator. At least an hour before baking, allow dough to come up to room temperature outside of the fridge.