Crispy Tofu Cutlets
If you’re looking for a recipe that will make you love tofu, feast your eyes on these amazing breaded crispy tofu cutlets!
Like many other people, I grew up eating a very typical diet. My plate looked like one of those nutrition charts: a cut of meat, potatoes, veggies, and a hearty helping of gravy. Since then, the science of nutrition has come a long way to prove that there are other ways to enjoy a balanced meal.
However, I still occasionally miss the comfort of a simple meal from my childhood. These crispy tofu cutlets are a great way to scratch that itch, while enjoying a healthy, balanced plant-based meal.
Why You’ll Love This Recipe
- This recipe is both nourishing and delicious. My mouth is watering just thinking about it! And once you try it, yours will be too!
- It may sound complex, but I promise you that these crispy tofu cutlets are actually easy to make even for complete beginners!
- As well as enjoying the dish, you’ll learn a simple breading technique that can be applied to other vegetables and sources of plant-based protein.
- These crispy tofu cutlets make a great main event for a family gathering, dinner party with friends, or a holiday feast.
- This aromatic breaded tofu is much more affordable than most vegan meat replacement you can get at the store.
How to Make This Recipe
Start by pressing your tofu. You want to get as much liquid out as possible, this way you get a firm, meaty texture. if you’re not sure how to do that, use this quick guide!
Then, cut your block of tofu into 1-inch wide cutlets. Using an entire block of tofu should leave you with 10-12 individual pieces.
Preheat the oven to 400F and line a baking tray with parchment paper or reusable silicone liner.
Grab two shallow bowls. One will have your wet mix: almond milk and lemon juice will form a curdles liquid similar to buttermilk. The other will have the dry coating: breadcrumbs, spices, thyme, and cornstarch.
One at a time, dip the cutlets into the first bowl, followed by the breadcrumb mix. Make sure there is a nice, thick layer of coating.
Lay the cutlets out on a baking sheet with a little bit of space between them. If you like, spray your cutlets with some cooking spray or brush it with oil for extra crispiness.
Bake the cutlets for 35 minutes, turning them over halfway through. You can use this time to make mashed potatoes and gravy.
How to Serve This Recipe
My go-to recommendation is to serve these crispy vegan cutlets with mashed potatoes and gravy. Other options include:
Hack It!
- If you want to put your own spin on this recipe, you can spice up the breadcrumb coating mix. For example, you can add some paprika, chilli, Italian seasoning, or sesame seeds to the mix.
- If you want the tofu to have texture similar to chicken, try freezing and thawing the entire block before ou press it. The bubbles of frozen liquid will create “pockets” within the block, making its texture porous and meaty.
- If you enjoy meal prep, these crispy tofu cutlets can be made in advance. When it’s time to serve them, you can heat them up in the oven or air fryer. This will also ensure that the outside stays nice and crispy!
- This dish also works as a sandwich filling, ramen topping, or a component of a katsu curry bowl.
- If you’re looking for a way to bulk up your salad with some protein, this is an easy and delicious way to do that!
Other Recipes You’ll Love
If you loved this recipe, you will also love the PlantYou Planner. It’s a digital meal planner web app that allows you to fully customize your weekly menu! You can choose from over 600 recipes, with new dishes being uploaded every single week. Plant-based living has never been easier!
I also released my very first (and hopefully not last) cookbook earlier this year! It features over 140 recipes, including dips, dressings and sauces in addition to traditional courses. The PlantYou Cookbook has gotten INCREDIBLE support from the plant-based community so far, so THANK YOU from the bottom of my heart! If you haven’t got a copy yet, it’s best to call a local bookstore to see if they have a copy as it has been flying off the shelves, including online retailers.
The Recipe: Crispy Tofu Cutlets
Ingredients
- 1 block extra firm tofu
- ½ cup almond milk, unsweetened
- 1 tsp lemon juice
- ¾ cup breadcrumbs
- 2 tbsp cornstarch
- ½ tsp onion powder
- ½ tsp garlic powder
- 3 sprigs fresh thyme, removed from stem
- ½ tsp dried sage
- ½ tsp celery salt
- 1 tbsp oil, or cooking spray
Equipment
- 2 shallow bowls
- Parchment Paper
Instructions
- Press the tofu for 20 minutes to half an hour, to get out as much moisture as possible.
- Slice the tofu into 1 inch wide cutlets. One block will lend approximately 10 to 12 cutlets.
- Preheat the oven to 400F and line a baking sheet with parchment paper.
- Set up a breading station. In one bowl, combine the almond milk and lemon juice. In a second bowl, combine the bread crumbs, spices, fresh thyme leaves and cornstarch.
- Coat each of the cutlets in the almond milk, and then the breading, making sure that they are fully covered. Transfer to the baking sheet, give a spritz with oil (optional depending on desired crispiness) and bake for 35 minutes, flipping halfway through.
- Serve over mashed potatoes with gravy as desired.