Imported from the web

Tofu Cutlets

Name: Tofu Cutlets
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 14 oz Super-firm tofu (Or use extra-firm tofu, drained and pressed for 20 minutes; slice into 8–10 cutlets.); 0.25 cup Low-sodium soy sauce (Tamari may be used instead.); 2 tbsp Nutritional yeast; 1 tbsp Lemon juice; 1 tsp Garlic powder; 1 tsp Onion powder; 0.5 tsp Smoked paprika; 0.25 tsp Black pepper; 0.25 cup Unsweetened non-dairy milk; 2 tsp Ground flaxseeds (Let sit with the non-dairy milk for 2–3 minutes to thicken.); 0.75 cup Whole grain breadcrumbs (Alternatively, make homemade breadcrumbs by pulsing whole grain bread in a blender.); 2 tbsp Whole wheat flour (All-purpose gluten-free flour may be used instead.); 1 tsp Italian seasoning (Poultry seasoning may be used instead.); Salt and pepper (Pinch, or to taste.); Olive oil spray (Optional; use a light spritz for added color and a deeper golden crust.)

Recipe by Rachel Lessenden

Imported by Suki on SeeMeCook

Crispy, savory tofu cutlets with a tender center and a golden breadcrumb coating. They can be baked or air-fried and served with sides, in sandwiches, wraps, or grain bowls.

4 servings40 minAmerican

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Ingredients

14 oz Super-firm tofu (Or use extra-firm tofu, drained and pressed for 20 minutes; slice into 8–10 cutlets.)
0.25 cup Low-sodium soy sauce (Tamari may be used instead.)
2 tbsp Nutritional yeast
1 tbsp Lemon juice
1 tsp Garlic powder
1 tsp Onion powder
0.5 tsp Smoked paprika
0.25 tsp Black pepper
0.25 cup Unsweetened non-dairy milk
2 tsp Ground flaxseeds (Let sit with the non-dairy milk for 2–3 minutes to thicken.)
0.75 cup Whole grain breadcrumbs (Alternatively, make homemade breadcrumbs by pulsing whole grain bread in a blender.)
2 tbsp Whole wheat flour (All-purpose gluten-free flour may be used instead.)
1 tsp Italian seasoning (Poultry seasoning may be used instead.)
Salt and pepper (Pinch, or to taste.)
Olive oil spray (Optional; use a light spritz for added color and a deeper golden crust.)

Steps

1
Preheat the oven to 400°F (200°C), or preheat the air fryer to 375°F (190°C).
2
Slice the pressed tofu into 8–10 cutlets, approximately 1/2 inch thick.
3
In a shallow dish, whisk together the soy sauce, nutritional yeast, lemon juice, garlic powder, onion powder, smoked paprika, and black pepper.
4
Add the tofu cutlets to the marinade and flip them to coat both sides. Let them marinate for at least 10–15 minutes while preparing the breading.
5
In one bowl, whisk together the non-dairy milk and ground flaxseeds. Let the mixture stand for 2–3 minutes, until it thickens into a flax egg wash.
6
In a separate bowl, mix together the breadcrumbs, flour, Italian seasoning, and the pinch of salt and pepper.
7
Dip each marinated tofu cutlet into the flax-milk mixture, allowing excess to drip off.
8
Coat each cutlet in the breadcrumb mixture, pressing lightly so the coating sticks to all sides.
9
Transfer the breaded tofu to a parchment-lined baking sheet or air-fryer basket.
10
To bake, place the tofu on the parchment-lined baking sheet. If desired, lightly spritz the cutlets with olive oil spray.
11
Bake for 25–30 minutes, flipping halfway through, until golden and crisp.
12
To air-fry, arrange the tofu in a single layer in the air-fryer basket, working in batches if necessary. If desired, lightly spritz with olive oil spray.
13
Air-fry for 12–15 minutes, flipping halfway through, until crisp and golden.
14
Serve hot with favorite sides, over mashed potatoes with gravy or grain bowls, alongside a green salad, or sliced into sandwiches and wraps. The cutlets may also be served with vegetables and katsu curry sauce.

Notes

Homemade breadcrumbs can be made by toasting a few slices of whole grain bread and blending them into crumbs. The source provides both baking and air-frying methods; use one method rather than both.