These crispy holiday tofu cutlets are the ultimate festive main dish: hearty, flavorful, and perfectly crunchy. They come together with simple ingredients and make a stunning addition to any plant-based holiday spread.
Crispy on the outside, tender on the inside, these tofu cutlets are easy to make, packed with savory flavor, and guaranteed to impress vegans and non-vegans alike.
I love making them as a Thanksgiving main and serving them with our vegan gravy and orange cranberry sauce for the full effect.
Festive flavor in every bite, these cutlets boast all the holiday flavor with none of the fuss!
Ingredients You'll Need
- super firm tofu: Super firm tofu holds its shape exceptionally well and requires no pressing, making it perfect for creating sturdy, cutlet-style portions.
- soy sauce: Adds savory, umami depth and seasons the tofu from the inside out during marinating.
- rice vinegar: Balances the saltiness of the soy sauce and helps tenderize the tofu slightly, brightening the flavor.
- nondairy milk: Creates the liquid component of the dredging station, helping the flour and breadcrumbs stick to the tofu.
- white or apple cider vinegar: Turns the nondairy milk into a quick "buttermilk," adding tang and helping the coating bind more effectively.
- all purpose flour: Provides the first layer of coating, giving the cutlets structure and helping the breading adhere.
- panko bread crumbs: Adds an irresistibly crispy, crunchy exterior that browns beautifully when baked or pan-fried.
- nutritional yeast: Boosts the savory flavor with a subtle cheesiness and enhances browning.
- spices: Infuse the breading with warm, aromatic flavor and add depth and savoriness.
- salt: Ensures the breading is properly seasoned so the cutlets are flavorful all the way through.
- ground black pepper: Adds gentle heat and balances the herbs and savory notes.
- vegan parmesan cheese: Adds extra savory richness and deepens the cheesy, golden flavor in the breading.
Why These Tofu Cutlets are the Best
- Perfectly crispy every time - The panko and flour coating creates a golden, crunchy exterior that tastes restaurant-quality but is easy to make at home.
- Packed with savory holiday flavor - Classic herbs like thyme and sage bring cozy, festive notes that pair beautifully with your holiday spread.
- High-protein and fully vegan - These cutlets are hearty, satisfying, and make an excellent plant-based centerpiece for any feast.
- Great for meal prep - They reheat beautifully and stay crispy, making them ideal for prepping ahead of busy holiday gatherings.
- Kid-friendly and crowd-pleasing - Mildly seasoned, crunchy, and tender, these cutlets win over vegans and non-vegans alike.
How to Make Crispy Tofu Cutlets (step-by-step!)
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
Begin by slicing your block of tofu into 4 equal slabs. Pat dry and place in a shallow dish to marinate in soy sauce and rice vinegar.
Wish together the nondairy milk and vinegar in a measuring cup. Allow to curdle before pouring into a shallow dish. Pour the all purpose flour into another shallow dish. Mix together all of the breading ingredients in a third shallow dish.
Cover each slab of tofu in flour before dunking into the buttermilk. Toss around in the breadcrumb mixture until completely coated.
Lay each slab on a greased baking sheet and spray with oil. Bake at 425 F (218 C) for 15 minutes. Flip and bake for another 10 minutes.
Tips for the Crispiest Tofu Cutlets
No one likes a soggy cutlet! Use these tips to ensure your crispy holiday tofu cutlets come out perfectly every time:
- Press your tofu well if using 'extra firm': If you can't find super firm/high protein tofu, you'll need to remove as much water as possible using a tofu press or by wrapping it in a clean kitchen towel and weighting it for 20-30 minutes. This helps the tofu hold its shape and crisp up better.
- Slice evenly: Cut the tofu into uniform slices to ensure even cooking and a consistent crispy texture.
- Double-dip for extra crunch: For ultra-crispy cutlets, dip the tofu first in the milk mixture, then in the flour, back in the milk, and finally in the panko mixture.
- Use a well-oiled baking sheet: Make sure oil has been brushed evenly ove r the baking sheet so the coating crisps quickly without sticking.
- Serve immediately: Tofu is at its crispiest right after cooking; if making ahead, reheat in a skillet or oven rather than the microwave to preserve texture.
Holiday Make-Ahead Tips
The holidays are stressful! These tips will help you plan ahead:
- Press and Slice Ahead: Press your tofu and cut it into cutlets a day in advance. Store in an airtight container in the fridge.
- Marinate in Advance: Combine soy sauce, rice vinegar, and nondairy milk for the marinade and soak the tofu overnight for extra flavor.
- Coat and Store: You can dredge the tofu in flour and breadcrumbs a few hours ahead. Keep it in the fridge on a parchment-lined tray until ready to cook.
- Bake Ahead: For stress-free holiday prep, pre-bake the cutlets until lightly golden, then crisp them in a skillet or oven just before serving.
- Freeze for Later: Fully cooked cutlets freeze well. Flash-freeze on a tray, then transfer to a freezer bag. Reheat in the oven for 10-15 minutes for best texture.
Frequently Asked Questions
Super firm tofu works best because it holds its shape and crisps up nicely. You can use extra firm tofu, just be sure to press it to remove excess water. It will fall apart otherwise.
You can prep and coat the tofu ahead, but cook right before serving for maximum crispiness.
Yes! Substitute with your preferred gluten-free flour and panko for a gluten-free version.
Reheat in a skillet or oven at 375°F for 5-10 minutes instead of the microwave to keep them crunchy.
Yes, but these ingredients add depth of flavor and a savory, cheesy note that enhances the cutlets.
Serving Suggestions
Here are a few of my favorite things to serve with these crispy holiday tofu cutlets:
- vegan mashed potatoes
- traditional vegan stuffing
- vegan sweet potato casserole
- maple roasted brussels sprouts
- vegan green bean casserole
Storage
Refrigerator: Store cooked cutlets in an airtight container for up to 2-3 days. Reheat in the oven at 350°F (175°C) for 8-10 minutes to restore crispiness.
Freezer: Fully cooked cutlets can be frozen for up to 1 month. Flash-freeze them on a tray first, then transfer to a freezer-safe bag or container. Reheat in the oven straight from frozen for 15-20 minutes.
Uncooked Tofu: Marinated or breaded cutlets can be stored in the fridge for up to 24 hours before cooking.
If you make this recipe, please tag @censoredbaker on Instagram!
PrintCrispy Holiday Tofu Cutlets
Breaded tofu cutlets baked to crispy perfection.
- Prep Time: 30 minutes
- Bake Time: 25 minutes
- Total Time: 55 minutes
- Yield: 4 Servings 1x
- Category: Entree
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
16 ounces super firm tofu*
2 tablespoons soy sauce
1 tablespoon rice vinegar
½ cup nondairy milk
1 teaspoon white or apple cider vinegar
½ cup all purpose flour
¾ cup panko bread crumbs
¼ cup nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon chili powder
1 teaspoon dried thyme
½ teaspoon rubbed sage
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons vegan parmesan cheese (optional)
Instructions
- Prep: Preheat oven to 425 degrees F (218 C) and brush a baking sheet with olive oil. Set aside.
- Marinate: Cut your block of tofu into four equal-sized slabs. Dab each slice with a paper towel to remove excess water. Place the tofu slices in a shallow dish and drizzle the soy sauce and rice vinegar over the top. Carefully flip the slices so the sauces cover the tofu. Set aside to marinate for 10 minutes, flipping again halfway through.
- Curdle: Mix the nondairy milk and vinegar together in a measuring cup and set aside to curdle. This will take 5-10 minutes.
- Mix: Place your all purpose flour in a shallow bowl. In another shallow bowl, mix together the bread crumbs, nutritional yeast, spices and vegan parmesan. Pour the curdled milk into another shallow dish.
- Coat: Place your bowl of flour, bowl of milk and bowl of breadcrumbs next to each other, assembly line-style. Coat each slice of tofu in the flour, then dunk in the milk. Place tofu in the breadcrumbs bowl and coat completely. Place finished tofu slices on the prepared baking sheet as you work.
- Bake: Lightly spray the top of each tofu slice with olive or canola oil. Place baking sheet on center rack of preheated oven and bake for 15 minutes. Flip tofu and bake for another 10 minutes or until tofu slices reach desired crispiness.
Notes
*Baked tofu slices will keep in an airtight container in the refrigerator for 2-3 days or in the freezer for up to 1 month.
*Super firm, high-protein tofu works best in this recipe. If you can't find it, you can use extra firm tofu. Keep in mind that if you go this route, this tofu MUST be presses to eliminate excess water prior to continuing with the recipe. You may only get three slabs if using extra firm tofu and the block will shrink after pressing.
*This recipe is easily scaled. Double if you are cooking for eight, or if you'd like to have leftovers!
*Nutrition totals are an estimation.
Nutrition
- Serving Size: 1 Cutlet
- Calories: 305k
- Sugar: 3g
- Sodium: 690mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 0mg
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