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Crispy Tofu Cutlet

A delicious and crunchy plant-based dish that will impress both vegans and meat lovers alike.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Snack
Cuisine: Asian, Vegan
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Cutlet
  • 16 oz firm or extra-firm tofu (drained and pressed) Ensure the tofu is well-pressed.
  • 1 cup all-purpose flour For dredging the tofu.
  • 1 cup breadcrumbs (panko works for extra crunch) Panko breadcrumbs provide extra crunch.
  • 1/2 cup plant-based milk (almond, soy, or oat) Use your choice of plant-based milk.
  • 2 tablespoons soy sauce For marinating the tofu.
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • to taste Salt and pepper
  • Oil for frying (canola or vegetable oil) Enough to cover the bottom of the skillet.

Method
 

Preparation
  1. Press the tofu for about 15-20 minutes to remove excess moisture. Slice it into thick cutlets, about 1/2 inch thick.
  2. In a small bowl, mix the plant-based milk, soy sauce, garlic powder, paprika, salt, and pepper to make the marinade.
Breading and Cooking
  1. Dip each tofu slice in the marinade, allowing it to soak for a few minutes. Dredge it in flour, then back in the marinade, and finally coat it in breadcrumbs until fully covered.
  2. In a hot skillet, pour in oil (enough to cover the bottom). Once hot, carefully add the breaded tofu cutlets and cook until golden brown and crispy, about 3-4 minutes per side.
  3. Transfer cooked cutlets to a paper towel-lined plate to drain excess oil.
Serving
  1. Serve with your favorite dipping sauce or as a sandwich.

Notes

Pressing the tofu is essential for crispiness. For deeper flavor, marinate the tofu for a couple of hours if time permits. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to a month.