Name: Fennel 5 Bean Medley with Sesame Tofu Schnitzel
Total time: PT30minutes
Yield: 2
Ingredients: 1 tbsp vegetable oil, plus extra for frying; 1 shallot, sliced into half moons; ½ fennel bulb, thinly sliced (fronds reserved); Sea salt and black pepper; 2 garlic cloves, finely chopped; 1 pouch Merchant Gourmet 5 Bean Medley; 125ml vegetable stock; Juice of ½ lemon; 250g firm tofu, sliced; 40g plain flour; 2 eggs, beaten (or a cornflour and water mixture for a vegan alternative); 50g breadcrumbs; 30g sesame seeds (white, black or a mixture); 1 sprig dill, roughly chopped; Remaining ½ lemon, cut into wedges; Reserved fennel fronds

Fennel 5 Bean Medley with Sesame Tofu Schnitzel

Golden sesame-crusted tofu schnitzel meets Merchant Gourmet 5 Bean Medley in this satisfying plant-based dinner. Fragrant fennel and garlic are simmered with the beans to create a rich, savoury base, while fresh dill, lemon and fennel fronds bring brightness to every bite.

Heat 1 tbsp vegetable oil in a large frying pan over a medium heat. Add the shallot and fennel with a pinch of sea salt and cook for 5–6 minutes until softened.
Stir in the garlic and cook for 1 minute until fragrant.
Add the Merchant Gourmet 5 Bean Medley and vegetable stock, stirring to combine. Simmer for 5–6 minutes until the stock has reduced slightly and the beans are warmed through. Squeeze in the juice of half the lemon and season to taste.
Meanwhile, place the flour in one shallow bowl, the beaten eggs in a second bowl, and the breadcrumbs, sesame seeds and a pinch of salt in a third bowl.
Coat each tofu slice in the flour, then dip into the egg and finish in the sesame breadcrumb mixture, pressing gently to ensure an even coating.
Pour enough vegetable oil into a frying pan to lightly cover the base and place over a medium-high heat. Fry the tofu for 2–3 minutes on each side until golden, crisp and cooked through. Transfer to a plate lined with kitchen paper and season with a pinch of salt.
Spoon the fennel bean medley between two plates and top with the crispy sesame tofu schnitzel. Finish with the fennel fronds, dill and a wedge of lemon for squeezing over.