VEGAN TOFU CUTLETS
My husband and I have been trying to figure out a great way to cook tofu and we have never gotten it JUST right... until now! Here was the problem: we had always been cutting the tofu vertically (slicing it from the top), never horizontally (slicing it from the side) too, so it always was too thick, leaving it very squishy. Anyway, here is a sandwich base that tastes like it's awful for you.. and yet it isn't! Very little fat, fairly low calorie, very filling, and completely vegan. (by the way, in the prep work time, I did not include the tofu pressing, since it isn't active work)
Provided by The Dancing Soy Bean
Categories Lunch/Snacks
Time 20m
Yield 4 (2 cutlets per person), 2 serving(s)
Number Of Ingredients 4
Steps:
- Cut the tofu block into fourths horizontally (to create 4 thinner slabs).
- Press each slab, wrapped in a paper towel, between two plates, with a large book or full tea kettle on top. Change the paper towels whenever they get become soaking wet (or else they're just sitting in their own water). Remove the slabs when they are to your desired dryness (there is no exact amount of time to leave them under there).
- Prepare the EnerG according to the directions on the box (1 1/2 tsp beaten into 2 TB warm water).
- Crush up the breadcrumbs if they are not finely ground. Put them into a flat dish or tray. Mix your dried spices evenly into the breadcrumbs.
- Put the "egg" mixture into a flat dish or tray of its own.
- Dip each tofu slab into the egg mixture, evenly covering the front and back. Then dip its front and back in the breadcrumbs.
- Move to a baking sheet coated with Pam.
- Bake your cutlets at 350 degrees for 15-20 minutes (until they are golden brown). You may need to flip them if you use a traditional oven -- we've only baked them in our convection oven and we didn't need to.
- Tips for serving: as is, or in a sandwich with soy cheese. In fact, REALLY good with soy cheese or some other vegan cheese equivalent. Or you could turn it into a tofu parm! Enjoy!
Nutrition Facts : Calories 83.9, Fat 1.8, SaturatedFat 0.3, Sodium 192.8, Carbohydrate 2.5, Sugar 1, Protein 14.3
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Cindy Orongo
[email protected]These tofu cutlets are a great way to get your daily dose of vegetables.
Mervat Aljuhani
[email protected]I'm always looking for new and exciting ways to cook tofu. These cutlets were a great way to change things up.
Michelle Hernandez
[email protected]These tofu cutlets are a great source of protein and fiber. They're also a good source of iron and calcium.
Rd Gang
[email protected]I love that these tofu cutlets are baked instead of fried. It makes them a healthier option.
samuel juwe
[email protected]These tofu cutlets are a great way to meal prep for the week. They can be made ahead of time and they reheat well.
Misra Muse
[email protected]I've made these tofu cutlets several times now and they're always a hit. They're so easy to make and they're always delicious.
Jennieuyf Jenkins
[email protected]These tofu cutlets are a great way to get your kids to eat tofu. They're crispy and flavorful, and they can be served with a variety of dipping sauces.
Elite Khan
[email protected]I'm not a vegan, but I'm always looking for new and exciting ways to cook tofu. These cutlets were a great way to change things up. They were delicious and I will definitely be making them again.
Maureen Peter
[email protected]These tofu cutlets are a great way to use up leftover tofu. They're also a great source of protein and fiber.
Casey Rawiri
[email protected]I love these tofu cutlets! They're so easy to make and they always turn out perfect. I usually serve them with a side of roasted vegetables.
Samrawit Degefa
[email protected]These tofu cutlets are a great way to get your daily dose of protein. They're also a delicious and satisfying meal. I highly recommend them!
mumbeh useni
[email protected]I was pleasantly surprised by how much I enjoyed these tofu cutlets. They were crispy and flavorful, and the dipping sauce was the perfect complement. I will definitely be making these again.
Jaden uzamaki
[email protected]These tofu cutlets were easy to make and so flavorful! I loved the combination of spices and herbs. I will definitely be making these again.
Solomon Ugochukwu
[email protected]I'm not vegan, but I'm always looking for new and exciting ways to cook tofu. These cutlets were delicious! I served them with a side of mashed potatoes and gravy, and they were a perfect comfort food meal.
Muzamil Shah
[email protected]These tofu cutlets were a hit with my family! They were crispy on the outside and tender on the inside. The flavor was amazing, and I loved the dipping sauce. Will definitely be making these again soon.