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Crispy Holiday Tofu Cutlets

Baked tofu cutlets cut into triangles on a plate with brussels sprouts.
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Breaded tofu cutlets baked to crispy perfection.

Ingredients

Units Scale

16 ounces super firm tofu*

2 tablespoons soy sauce

1 tablespoon rice vinegar

1/2 cup nondairy milk

1 teaspoon white or apple cider vinegar

1/2 cup all purpose flour

3/4 cup panko bread crumbs

1/4 cup nutritional yeast

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon chili powder

1 teaspoon dried thyme

1/2 teaspoon rubbed sage

1/2 teaspoon salt

1/2 teaspoon ground black pepper

2 tablespoons vegan parmesan cheese (optional)

Instructions

  1. Prep: Preheat oven to 425 degrees F (218 C) and brush a baking sheet with olive oil. Set aside.
  2. 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.
  3. Curdle: Mix the nondairy milk and vinegar together in a measuring cup and set aside to curdle. This will take 5-10 minutes.
  4. 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.
  5. 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.
  6. 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.

Equipment

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

Find it online: https://censoredbaker.com/crispy-holiday-tofu-cutlets/

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