VEGAN TOFU CUTLETS
My husband and I have been trying to figure out a great way to cook tofu and we have never gotten it JUST right... until now! Here was the problem: we had always been cutting the tofu vertically (slicing it from the top), never horizontally (slicing it from the side) too, so it always was too thick, leaving it very squishy. Anyway, here is a sandwich base that tastes like it's awful for you.. and yet it isn't! Very little fat, fairly low calorie, very filling, and completely vegan. (by the way, in the prep work time, I did not include the tofu pressing, since it isn't active work)
Provided by The Dancing Soy Bean
Categories Lunch/Snacks
Time 20m
Yield 4 (2 cutlets per person), 2 serving(s)
Number Of Ingredients 4
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!
Nutrition Facts : Calories 83.9, Fat 1.8, SaturatedFat 0.3, Sodium 192.8, Carbohydrate 2.5, Sugar 1, Protein 14.3
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Wassef Zakaria
[email protected]I'm so glad I tried this recipe. These cutlets are now a staple in my kitchen.
Hema gaha Magar
[email protected]These cutlets are a great way to use up leftover tofu. They're also a great option for meal prep.
Yonfil ll
[email protected]I would definitely make these again. They're a great addition to any vegan or vegetarian meal.
george jolly
[email protected]Overall, I thought these cutlets were pretty good. They're a healthy and affordable way to get your protein fix.
Shrek_seeds
[email protected]These cutlets were a bit too firm for my liking. I think I'll try using a different type of tofu next time.
Abu Thomas
[email protected]I followed the recipe exactly, but my cutlets didn't turn out crispy. I'm not sure what I did wrong.
Mian Nwafal
[email protected]These cutlets were a bit bland for my taste. I think I'll try adding some more spices next time.
sajid jan
[email protected]I'm not a huge fan of tofu, but these cutlets were surprisingly good. The breading was crispy and flavorful, and the tofu was tender and juicy.
ramesh subedi
[email protected]These were delicious! I made them for a potluck, and they were gone in minutes.
Jackie Ward
[email protected]I've made these cutlets a few times now, and they're always a crowd-pleaser. They're easy to make, and they're a great way to get your daily dose of protein.
Rajaji Gupta
[email protected]These tofu cutlets were a hit! The texture was spot-on, and the flavor was delicious. I served them with a side of roasted vegetables and mashed potatoes, and my family loved it.