Crispy on the outside and soft in the center, these vegan tofu cutlets are the perfect canvas for a quick and delicious weeknight dinner. Top them with your favorite marinara and provolone cheese for a twist on chicken parmesan? Or try slicing them diagonally and dipping them in tangy BBQ sauce or sweet chili sauce. No matter how you slice it, these cutlets are out of this world delicious.
What makes the Healthyish?
These cutlets are dairy free and meat free! So, if you’re new to a plant-based diet, this recipe is a great place to start. Try baking these cutlets at 400 degrees instead of frying them to cut out some additional calories.
Let’s get this recipe started!
Crispy Tofu Cutlets
- 2 plates
- 1 package super firm tofu
- 3/4 cup panko breadcrumbs
- 2 tablespoons cornstarch
- Salt pepper
- 1/2 teaspoon onion power
- 1/2 teaspoon garlic powder
- 1/2 cup almond milk
- 1 cup vegetable oil
- Using paper towels, press the moisture out of 1 block of super firm tofu.
- Slice the tofu into quarters. You’ll want them to be roughly 2 inches x 3 inches long.
- Grab 2 plates. Pour the almond milk onto one plate and pour the breadcrumbs, cornstarch, onion power, garlic powder and salt & pepper onto the second plate. Stir the breadcrumb mixture well.
- Next you’ll dip the tofu cutlets into the milk, then through the breadcrumb mixture. Making sure all sides are evenly coated in breadcrumbs.
- Grab a medium sized skillet and over medium heat add your vegetable oil. Make sure the vegetable oil is hot before adding your cutlets otherwise they will get soggy.
- Cook the cutlets until they are golden brown. Place cooked cutlets on a paper towel to absorb any extra oil.
- Serve with marinara sauce and cheese, BBQ sauce, or sweet chili sauce for dipping.
Author: Sarah Thomas-DrawbaughSarah Thomas-Drawbaugh is a recipe developer and creator of the brand, Healthyish Foods®. Sarah makes plant-based, fish and chicken recipes that are simple and delicious. Her work can be seen in Healthy-ish by Bon Appetit and Bon Appetit Magazine (digital), Women’s Health Magazine (digital) and Mind Body Green. Sarah is a Pittsburgh, PA native but currently lives in Vail, Colorado with her husband, Dan and rescue dog, Graci!