Caribbean Baked Tofu Cutlets Recipes

CRISPY TOFU CUTLETS

Crispy Tofu Cutlets image

Crispy on the outside and soft in the center, these vegan tofu cutlets are the perfect canvas for a quick and delicious weeknight dinner.

Provided by Sarah Thomas-Drawbaugh

Time 30m

Number Of Ingredients 8

Ingredients

1 block super firm tofu (press out moisture )
2 tablespoons cornstarch
½ cup almond milk
¾ cup panko breadcrumbs
½ teaspoon onion powder
½ teaspoon garlic powder
salt and pepper
½ - 1 cup vegetable oil (for frying the cutlets, option to bake them too)

Steps:

Using paper towels or a clean kitchen towel, press the moisture out of one block of super firm tofu.
Slice the tofu. Directions list in the blog post above. You'll want them to be roughly 2 inches x 3 inches long.
Grab two plates. Add the almond milk onto one plate. Then, combine the breadcrumbs, cornstarch, onion power, garlic powder and salt & pepper onto the second plate. Stir the breadcrumb mixture well.
Next, you'll dip the tofu cutlets into the milk, then dredge them through the breadcrumb mixture. Firmly press the tofu in the breadcrumbs to make sure that all sides are evenly coated in breadcrumbs.
Grab a medium sized skillet and over medium-high heat add your vegetable oil. Make sure the vegetable oil is hot before adding your cutlets. Otherwise, they will get soggy, not crispy.
Cook the cutlets until they are golden brown. Place cooked cutlets on a paper towel to absorb any extra oil. Top with a pinch of salt.
Serve with marinara sauce and cheese, BBQ sauce, or sweet chili sauce for dipping.

Nutrition Facts : ServingSize 1 servings, Calories 299 kcal, Carbohydrate 29 g, Protein 21 g, Fat 11 g, SaturatedFat 1 g, Sodium 255 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 9 g

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