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.

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!

VEGAN BREADED TOFU

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat the inside of a 9x13-inch baking dish with olive oil.
• Stir mayonnaise and water together in a bowl. Place bread crumbs in a separate bowl.
• Dip tofu slices in the mayonnaise mixture; press tofu into the bread crumbs until fully coated. Place coated tofu in the prepared baking dish.
• Bake in the preheated oven until tofu is fully cooked and breading is browned, about 45 minutes.

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!