Tofu Schnitzel with Cabbage-Apple Slaw

Deselect All

Tofu:

One 1-pound block super-firm or high-protein tofu

1 cup dill pickle juice

Slaw:

4 cups (12 ounces) thinly sliced red cabbage

1/2 Granny Smith apple, cut into thin matchsticks

3 tablespoons roasted sunflower seeds

1 tablespoon sunflower oil

4 teaspoons cider vinegar

Kosher salt and freshly ground black pepper

Sauce:

1/2 Granny Smith apple, peeled and grated on large holes of a box grater

1/3 cup Greek yogurt

1/4 cup dill fronds, chopped

2 tablespoons mayonnaise

1 tablespoon drained horseradish

1/2 teaspoon Dijon mustard

Kosher salt and freshly ground black pepper

Frying:

Kosher salt and freshly ground black pepper

2 tablespoons all-purpose flour

2 large eggs, beaten

1/2 cup seasoned breadcrumbs

Sunflower oil or other neutral oil, for shallow frying

To Serve:

Lemon wedges, for serving

Dill sprigs, for garnish