Imported from the web
Tequila Lime Tofu Cutlets
Extra-firm tofu is frozen, thawed, pressed, and marinated in a chili-lime mixture with tequila before being slow-baked. The finished cutlets are crispy outside, meaty inside, and suited to tacos, salads, quesadillas, nachos, and meal-prep bowls.
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Ingredients
- 16 oz extra-firm tofu (Keep in its unopened container for freezing; press after thawing.)
- 0.25 cup avocado oil or sunflower oil (Use a neutral-flavored oil; the source says water may be substituted for an oil-free version, with a possible texture and cooking-time difference.)
- 2 tbsp taco seasoning
- 1 tbsp vegan chicken-style bouillon powder
- 1 lime zest (Zest 1 lime.)
- 2 tbsp lime juice
- 1 tbsp tequila (Optional; may be replaced with more lime juice or dry white wine according to the source.)
- 0.5 tsp coconut sugar
Steps
- 1
Place the unopened container of tofu in the freezer overnight. Do not open the container before freezing.
- 2
The next morning, remove the tofu from the freezer and place it in a shallow dish on the counter to thaw. Allow several hours for it to thaw completely.
- 3
When thawed, gently squeeze the tofu over the sink. Press it with a tofu press or between paper towels for at least 15 minutes to remove excess liquid.
- 4
Slice the pressed tofu into 8 equal cutlets.
- 5
Add the oil, taco seasoning, vegan chicken-style bouillon powder, lime zest, lime juice, tequila, and coconut sugar to a large measuring cup. Mix with a fork until combined.
- 6
Pour a small amount of the marinade into the bottom of a shallow container. Arrange the tofu cutlets on top, then pour the remaining marinade over them, making sure every cutlet is coated.
- 7
Cover the container and refrigerate the tofu for at least 30 minutes, or overnight for the best flavor.
- 8
Preheat the oven to 350°F (175°C) and prepare a large baking sheet.
- 9
Transfer the marinated tofu cutlets to the baking sheet and bake at 350°F (175°C) for 40 minutes.
- 10
Flip the cutlets halfway through baking. Depending on the thickness and brand of tofu, flip them again if needed and bake for an additional 10–15 minutes, until browned and meaty. The source notes that an additional 10 minutes is typically sufficient.
- 11
Let the cutlets cool slightly before slicing and serving. They will firm up somewhat as they cool.
Notes
Serve in salads, tacos, quesadillas, nachos, or bowls. Store leftovers in an airtight container in the refrigerator for up to 1 week, or freeze for up to 8 weeks. The source recommends neutral-flavored oil and says to avoid olive oil or unrefined coconut oil. Orange or orange juice may substitute for lime in a pinch, though the flavor will be sweeter; lemon is not recommended.
Nutrition per serving
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