Crispy Tofu Cutlets
Crispy on the outside and soft in the center, these vegan tofu cutlets are the perfect canvas for a quick and delicious weeknight dinner.
Ingredients
- 1 block super firm tofu, press out moisture
- 2 tablespoons cornstarch
- ½ cup almond milk
- ¾ cup panko breadcrumbs
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- salt and pepper
- ½ - 1 cup vegetable oil, for frying the cutlets, option to bake them too
Equipment
- medium sized skillet
- 2 plates
Instructions
- Using paper towels or a clean kitchen towel, press the moisture out of one block of super firm tofu.
- Slice the tofu. Directions list in the blog post above. You'll want them to be roughly 2 inches x 3 inches long.
- Grab two plates. Add the almond milk onto one plate. Then, combine 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 dredge them through the breadcrumb mixture. Firmly press the tofu in the breadcrumbs to make sure that all sides are evenly coated in breadcrumbs.
- Grab a medium sized skillet and over medium-high heat add your vegetable oil. Make sure the vegetable oil is hot before adding your cutlets. Otherwise, they will get soggy, not crispy.
- Cook the cutlets until they are golden brown. Place cooked cutlets on a paper towel to absorb any extra oil. Top with a pinch of salt.
- Serve with marinara sauce and cheese, BBQ sauce, or sweet chili sauce for dipping.
Nutrition
Serving: 1servings, Calories: 299kcal, Carbohydrates: 29g, Protein: 21g, Fat: 11g, Saturated Fat: 1g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 3g, Sodium: 255mg, Potassium: 58mg, Fiber: 3g, Sugar: 2g, Vitamin C: 1mg, Calcium: 366mg, Iron: 4mg