Tofu Cutlets

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Crispy on the outside, tender on the inside, these Tofu Cutlets are a delicious and versatile plant-based protein! Perfect for adding to salads, sandwiches or serving with your favorite sides, they’re easy to make and packed with flavor.

Prep Time20

Cook Time20

Total Time40

Course: Main

Cuisine: American

Diet: Vegetarian

Servings: servings

Author: Brita Britnell

Ingredients

⅓ cup all-purpose flour
1 cup panko breadcrumbs
½ cup Parmesan Cheese sub for a good vegan version as needed
1 tablespoon Italian seasoning
1 block super firm tofu extra-firm also works well
2 tablespoons flaxseed meal
½ cup water
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon fine sea salt
¼ teaspoon pepper
⅓ cup neutral oil
For serving: freshly chopped Italian parsley and lemon wedges

Instructions

Prepare the tofu. If using extra-firm tofu, be sure to press it first. I have a whole guide HERE on how to press tofu. For super firm tofu, it does not need to be pressed. Cut the tofu into ¼ inch cutlets. See photos for reference.
Prepare the dredging stations. Grab 3 shallow bowls and fill one with the flour, one with the flaxseed meal and water (mixed), and the last bowl with the breadcrumbs, parmesan, and Italian seasoning (mixed).
Fill a large skillet with neutral oil so there’s a bit less than a ¼ inch of oil. Heat over medium-high heat.
Meanwhile, dredge the tofu. Dip each piece in the flour so it's fully covered. Then dip it into the flax egg so that it’s fully covered. Finally, dip it into the panko mixture and toss it so that it’s FULLY covered in the panko.
Carefully add the tofu to the skillet, being careful not to overcrowd the pan, and cook the tofu for 3-5 minutes per side. It’s done once it’s a nice golden brown color. Remove from the skillet and let rest on a paper towel-lined plate to capture any excess oil.
Serve with a sprinkle of Italian parsley and lemon wedges. ENJOY!

Nutrition