Best 3 Vegan Tofu Cutlets Recipes

CRISPY TOFU CUTLETS

Steps:

• 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.

LEMON PEPPER TOFU CUTLETS

Steps:

• PREP THE TOFU: First, you'll want to freeze your tofu. Place the whole container (do not open it) in the freezer overnight. In the morning, remove it from the freezer and set it in a shallow dish on your counter to thaw. This will take several hours. When the tofu is thawed, squeeze it gently over the sink and press it with a tofu press or on paper towels to remove any excess liquid.
• MARINATE: Place your tofu on a cutting board and slice it into 8 equal "cutlets." Use a fork to mix all the marinade ingredients in a large measuring cup. Place the cutlets in a shallow container and pour the marinade over them, making sure each cutlet is coated. Cover and place them in your fridge for at least an hour or overnight.*
• BAKE: When you're ready to bake your cutlets, preheat your oven to 350F and grab a large baking sheet. Place the cutlets on this baking sheet and bake them at 350F for 40 minutes, flipping them halfway through. Depending on the thickness / brand of tofu you're using, you may want to flip and cook them another 10 - 20 minutes until they are browned and meaty. We end up cooking ours an extra 10 most times.
• SERVE: Finally, let your cutlets cool slightly before slicing them up for all your salads or pasta or bowls throughout the week. They will firm a bit as they cool. You can store them in an air-tight container in the fridge or freeze them for up to 8 weeks!

VEGAN TOFU CUTLETS

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!