Caribbean Baked Tofu Cutlets Recipes

TOFU CUTLETS

Tofu Cutlets image

This recipe is so quick and easy to make, yet it adds a wonderfully tasty protein to many of my vegetarian meals. Add some steamed brown rice and sauteed broccoli with garlic for a filling and delicious meal in minutes!

Provided by sparkleistheone

Categories Lunch/Snacks

Time 10m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

8 ounces low-fat tofu, drained
1/2 cup nutritional yeast
1/4 teaspoon curry powder
1/2 teaspoon thyme
1 ounce Braggs liquid aminos
cooking spray

Steps:

Slice the low-fat tofu into 1/4 inch thick slices. Set aside.
Using a non-stick frying pan, spray the pan with olive oil cooking spray and pre-heat pan over a medium heat. (Be careful not to turn the heat up to a high setting because the cooking spray will begin to smoke in the pan - and that's not good).
Combine the Nutritional Yeast, Curry Powder and Thyme into a plastic sandwich bag with a zip closure and zip and shake to mix the dry ingredients.
Open the bag and add a tofu slice, seal the bag and shake well to coat completely.
Remove the coated slice of tofu from the bag using a fork and place it carefully into the heated frying pan.
Repeat steps 4 and 5 until all of your tofu slices are in the pan.
While the slices are sauteeing on one side, spritz the slices with the liquid aminos.
Use a spatula to flip the slices after about 2 to 3 minutes.
Continue cooking for another 2 to 3 minutes or until uniformly brown.
Remove from heat and enjoy!

CRISPY BAKED TOFU

Crispy Baked Tofu image

You'll never need another baked tofu recipe! My version is nice and crispy on the outside while remaining super soft on the inside. -Ralph Jones, San Diego, California

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 package (16 ounces) firm or extra-firm tofu
2 tablespoons soy sauce or teriyaki sauce
1 tablespoon olive oil
1 tablespoon toasted sesame oil
1 teaspoon kosher salt
1 teaspoon garlic powder
1/2 teaspoon pepper
3/4 cup corn starch
Sliced green onions, optional

Steps:

Preheat oven to 400°. Blot tofu dry. Cut into 3/4-in. cubes. Place on a clean kitchen towel; cover with another towel. Place a cutting board on top; gently place a large cast iron skillet on top. Let stand 10 minutes. , Meanwhile, in a shallow dish, whisk together soy sauce, olive oil, sesame oil, salt, garlic powder and pepper. Place cornstarch in a separate shallow dish. Add tofu to soy mixture; turn to coat. Add tofu, a few pieces at a time, to the cornstarch; toss to coat. Place on a parchment paper-lined baking sheet. Bake until cubes are golden brown and crispy, 25-30 minutes, turning halfway through. Garnish with green onions, if desired.

Nutrition Facts : Calories 154 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 949mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 10g protein.

CARIBBEAN BAKED TOFU CUTLETS

Caribbean Baked Tofu Cutlets image

There are several ways to serve these cutlets. I like to serve them hot alongside a rice dish or cut up as an appetizer.

Provided by morgainegeiser

Categories < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb firm tofu, sliced one inch thick
1 (8 ounce) tomato sauce
2 tablespoons lime juice
1 tablespoon grated onion
3/4 teaspoon dried oregano
1/4 teaspoon garlic powder
1 1/4 teaspoons coconut extract
1 dash salt and pepper

Steps:

Press tofu slices between two pans for one to two hours to squeeze out the wanter and compress the tofu.
While tofu is draining, combine remaining ingredients. Mix well and set aside.
Preheat over to 350 degrees.
Lightly oil a 7 X 11 inch baking pan.
Spoon about a third of the sauce into prepared pan. Place pressed tofu on sauce and top with remaining sauce.
Bake uncovered, 45 minutes.
NOTE: preparation time does not include the one - two hours to compress the tofu.

Nutrition Facts : Calories 105, Fat 4.9, SaturatedFat 1, Sodium 313.4, Carbohydrate 7.3, Fiber 2, Sugar 3.4, Protein 10.2

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