Caribbean Baked Tofu Cutlets
Infuse your mealtime with tropical flair by trying these flavorful Caribbean Baked Tofu Cutlets! Perfectly marinated in a rich blend of creamy coconut milk, zesty lime juice, soy sauce, and aromatic spices like allspice and thyme, these tofu slices absorb all the vibrant, island-inspired flavors you crave. Each cutlet is coated with a cornstarch glaze for a crispy finish and baked to golden perfection. With just 15 minutes of prep time, this plant-based dish is as convenient as it is versatile—serve it alongside rice and beans, in a fresh salad, or tucked into a wrap for a satisfying meal. Garnished with fresh cilantro, these cutlets are a delightful fusion of spice and comfort that will elevate your vegan dinner repertoire.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 block (14 oz) Extra-firm tofu
- 0.5 cup Coconut milk
- 2 tablespoons Soy sauce
- 1 tablespoon Maple syrup
- 1 tablespoon Fresh lime juice
- 1 teaspoon Garlic powder
- 0.5 teaspoon Ground allspice
- 0.5 teaspoon Ground thyme
- 0.5 teaspoon Smoked paprika
- 0.25 teaspoon (optional) Red pepper flakes
- 2 tablespoons Cornstarch
- 1 tablespoon Olive oil
- 2 tablespoons (chopped, for garnish) Cilantro leaves
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it.
Drain the tofu and press it for 15 minutes to remove excess moisture. Once pressed, slice it into 8 even cutlets.
In a medium bowl, whisk together the coconut milk, soy sauce, maple syrup, lime juice, garlic powder, ground allspice, ground thyme, smoked paprika, and red pepper flakes (if using).
Place the tofu slices in a shallow dish or zip-top bag, and pour the marinade over the tofu. Ensure the tofu is fully submerged. Allow it to marinate for at least 30 minutes, or up to overnight for more flavor.
Remove the tofu slices from the marinade and set them on a plate. Reserve the marinade.
In a small bowl, mix the cornstarch with 1 tablespoon of the reserved marinade to create a thick paste, then use a spoon to brush the paste evenly over both sides of each tofu slice.
Place the tofu cutlets on the prepared baking sheet. Drizzle them lightly with olive oil to encourage browning during baking.
Bake the tofu cutlets in the preheated oven for 15 minutes. Flip the slices and bake for an additional 15 minutes, or until golden and slightly crispy on the edges.
Remove from the oven and let the cutlets cool for 2-3 minutes before serving. Sprinkle chopped cilantro over the top as a garnish before serving.
Serve the Caribbean Baked Tofu Cutlets with rice and beans, a fresh salad, or in a sandwich or wrap for a tropical-inspired meal.
Nutrition Facts
Calories |
900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1252 mg | 54% | |
| Total Carbohydrate | 62.3 g | 23% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 25.0 g | ||
| Protein | 66.5 g | 133% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2770 mg | 213% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1418 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
