Tofu Cutlets
Deliciously crispy tofu cutlets that are perfect as a main course, side dish, or in a hearty sandwich.
Ingredients
Main Ingredients
- 16 ounces block of super-firm tofu, sliced into 4 pieces Press the tofu to remove excess moisture before cutting.
- 1/4 cup unsweetened plant-based milk
- 1 tablespoon ground flaxseed Used to thicken the milk mixture.
- 1/4 cup all-purpose flour Combined with seasoning.
- 3/4 cup panko breadcrumbs For a crispy coating.
- 2 tablespoons nutritional yeast Adds a cheesy flavor.
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt Plus additional for sprinkling.
- 1/4 teaspoon black pepper
- Avocado oil for pan-frying Enough to cover the bottom of the pan.
Instructions
Preparation
- Slice the super-firm tofu block into four even slabs lengthwise.
- In the first bowl, mix together the unsweetened plant-based milk and ground flaxseed. Let it sit for about five minutes.
- In the second bowl, combine the all-purpose flour with kosher salt and black pepper.
- In the third bowl, mix the panko breadcrumbs with nutritional yeast, onion powder, garlic powder, smoked paprika, kosher salt, and black pepper.
- Bread the tofu by coating each slab in the seasoned flour, then dipping it into the flaxseed mixture, and finally coating it with the panko breadcrumbs.
Cooking
- Heat a large pan over medium heat and pour enough avocado oil to cover the bottom.
- Carefully place each breaded tofu cutlet into the pan and shallow fry for about 4-5 minutes on each side or until golden brown.
- After frying, sprinkle with a pinch of salt and transfer to a wire rack or paper towel to drain any excess oil.
Serving
- Once cooled, slice your tofu cutlets and serve as desired.
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Notes
For best results, press the tofu before slicing and use fresh spices for maximum flavor.