Curried Tofu Cutlets Recipes

CURRIED TOFU WITH RICE

Steps:

• Sprinkle tofu with seasoned salt. In a large nonstick skillet coated with cooking spray, saute tofu in oil until lightly browned. Remove and keep warm., In the same skillet, saute onion and garlic for 1-2 minutes or until crisp-tender. Stir in the coconut milk, cilantro, curry, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until sauce is slightly thickened. Stir in tofu; heat through. Serve with rice.

CURRIED TOFU CUTLETS

Steps:

• Cut tofu into two patties.
• In a shallow dish, mix together flour, curry powder, herbs and salt and pepper.
• Lay tofu in flour mixture and coat on both sides.
• In a skillet, on medium high heat, heat oil and butter for 1 minute.
• Lay tofu in skillet. Cook for approximately two minutes per side until brown and crispy.
• Squeeze lemon juice over 'cutlets' and enjoy!

BAKED CURRY TOFU

Steps:

• Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
• In a large bowl, mix together the ketchup, butter, maple syrup, curry powder, garlic powder and onion powder. Add the tofu and gently toss to combine, taking care not to break up the pieces, and season with salt and pepper.
• Arrange the tofu on the prepared baking sheet. Bake until the tofu is nicely browned and crispy and the sauce has caramelized, about 30 minutes. Serve over brown rice with steamed broccoli and fresh cubed mango.

THE BEST CRISPY TOFU

Steps:

• Wrap the tofu in a clean dish towel and place on top of a wire rack set inside a rimmed baking sheet. Place a heavy pan on top of the tofu and let it sit for 5 minutes to release as much moisture as possible. Unwrap the tofu and slice lengthwise into 1/2-inch-thick by 1 1/2-inch-wide planks.
• Whisk the soy sauce, lime juice, agave syrup, scallion whites and sriracha together in a small bowl and set aside. Mix the panko, sesame seeds, cornstarch, garlic salt, onion powder, 1/2 teaspoon kosher salt and a few grinds of pepper in a pie dish or shallow bowl. Press the tofu planks into the panko mixture to coat on all sides.
• Heat the olive oil in a large skillet over medium-high heat. Add the tofu and cook, undisturbed, until deep golden brown, 4 to 5 minutes. Flip the tofu with a metal spatula and continue cooking undisturbed until a deep golden brown, 4 to 5 minutes more. Transfer to a platter.
• Reduce the heat to low and add the soy-sauce mixture to the pan. Cook until bubbling and slightly thicker, 1 to 2 minutes. Pour the sauce over the tofu planks and sprinkle with the scallion greens.

CURRIED TOFU WRAPS

Steps:

• Mix the cabbage, yogurt and mint sauce, season and set aside. Toss the tofu with the tandoori paste and 1 tbsp of the oil. Heat a frying pan and cook the tofu, in batches, for a few mins each side until golden. Remove from the pan with a slotted spoon and set aside. Add the remaining oil to the pan, stir in the onions and garlic, and cook for 8-10 mins until softened. Return the tofu to the pan and season well.
• Warm the chapatis following pack instructions, then top each one with some cabbage, followed by the curried tofu and a good squeeze of lime.

THAI CURRY TOFU

Steps:

• Heat oil in a large skillet over medium-high heat. Add tofu cubes, season with seasoned salt and fry until golden on all sides, stirring occasionally, about 15 minutes. Remove to paper towels, and set aside.
• Melt butter or margarine in the same skillet over medium heat. Add the onion and garlic; cook and stir until tender. Stir in coconut milk, curry powder, salt, pepper and cilantro. Return the tofu to the skillet. Simmer over low heat for 15 minutes, stirring occasionally.

TOFU CUTLETS

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!