Single Serve Lasagna: A Layered Dream for You
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Vegan Mayo: Your quick dip for everything
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Smashed Cucumber salad: Your quick freshness kick
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Vegan Zurich-style schnitzel with tofu
Ingredients you'll need
For the tofu
- 200g firm tofu
- 1 tbsp corn starch
- Salt to taste
- 1 tsp chicken spice seasoning (optional)
- 2 tsp oil
For the sauce
- 1 onion, chopped
- 3 cloves garlic, chopped
- Oil for sautéing
- 250g mushrooms, sliced
- 35ml white wine or white wine vinegar
- 1 tsp agave or sugar (if using vinegar)
- 150ml vegan cream
- 150ml to 200ml vegetable stock
- Salt and pepper to taste
- Dark soy sauce for color (optional)
For serving
- Rösti (Swiss potato pancakes)
- Fresh parsley
Let's get cookin'
- Preheat oven or air fryer to 190°C.
- Toss tofu with corn starch, salt, optional chicken spice, and oil.
- Bake or air fry the tofu for 15-20 minutes until crispy.
- Meanwhile, chop onion and garlic, then sauté in oil until softened.
- Add sliced mushrooms and sauté until golden.
- Add white wine (or vinegar with agave/sugar) and let it reduce slightly.
- Pour in vegan cream and vegetable stock.
- Season with salt, pepper, and optional dark soy sauce for color.
- Stir in the crispy tofu and let simmer for 5-10 minutes.
- Serve with rösti and fresh parsley.
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Swiss classics reimagined – plant-based, hearty, good
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