Traditional German Cuisine, Part 2 of 2 – Vegan Tofu Cutlets

“Today we will show you how you can prepare and cook vegan cutlets yourself. (It is originally called ‘Wiener Schnitzel,’ named after the Austrian capital Vienna. Over there, as here, it is a popular main course in home-style cooking. But today, we will show you how we prepare a compassionate, healthy, and climate-friendly vegan version of the ‘Wiener Schnitzel.’)” “(Yes. Other ingredients that we have here come from organic farms, which is what we prefer. One kilogram of tofu or four blocks of tofu.) Now I put the tofu into the bowl. Next, we add one tablespoon of potato starch. Then we add a teaspoon of salt and a quarter of a teaspoon of baking soda. Later we will add a heaped teaspoon of wheat gluten or seitan flour. We have breadcrumbs with which we will coat the finished tofu mixture and then place them on this baking tray. Knead the tofu in the mixer till it becomes creamy.)”

“I now take a lump of dough about the size of an orange, place it on the breadcrumbs and press it firmly to form a cutlet. I will sprinkle some of the breadcrumbs on the top to make it easier to grasp. Turn it over and maybe flatten it a little more. OK. Well, the first vegan cutlet is born.” “(After ten minutes in the oven, they are now pre-baked, and we take them out.) Oh, they look delicious. (Yes, and they smell delicious too.) Now, we pour some olive oil into the pan.”

“In the end, they must have a golden-brown color on both sides. I think the first three are ready. We can put them on the plate. Very wonderful, very wonderful.) Now, the next one. For the Wiener Schnitzel, you would take a lemon and drizzle lemon juice over the cutlets. (That looks so delicious.) And it smells good. You want to taste it? (Yeah, I’d love to.) OK. How does it taste? (Mmm … yummy!) Delicious!”