Crispy Tofu Cutlets

A delicious main dish, perfect for a holiday dinner or family gathering.

Course Main Course

Cuisine American

Keyword crispy tofu, vegan christmas recipe, vegan family recipe, vegan holiday dinner, vegan holiday recipe, vegan thanksgiving, vegan thanksgiving recipe, vegan tofu recipe

Prep Time 10

Cook Time 35

Pressing time 20

Servings

Calories 188.2

Author Cat Gavriusova

Equipment

2 shallow bowls
1 Baking Sheet
Parchment Paper

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

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.

Nutrition