Curried Tofu Cutlets
Crispy, flavorful, and infused with aromatic spices, these Curried Tofu Cutlets are a plant-based delight that’s as satisfying as it is delicious. Made with firm tofu that’s pressed and coated in a fragrant blend of curry powder, cumin, and paprika, these golden cutlets achieve the perfect crunch thanks to a panko breadcrumb crust. The recipe uses a three-step breading technique to seal in bold flavors, ensuring every bite delivers a burst of texture and zest. Pan-fried to golden perfection, these cutlets make an excellent centerpiece for any meal—pair them with fluffy steamed rice, roasted veggies, or a refreshing salad for a balanced and hearty dinner. Quick to prepare in just 35 minutes, these vegan cutlets are ideal for busy weeknights while catering to both vegetarian and omnivorous palates. Whether you’re a tofu enthusiast or new to plant-based cooking, this recipe is sure to become a household favorite.
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Recipe Information
Ingredients
- 16 oz firm tofu
- 2 tbsp curry powder
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 cup all-purpose flour
- 0.75 cup unsweetened plant-based milk
- 1 cup panko breadcrumbs
- 3 tbsp neutral cooking oil (such as vegetable or canola oil)
Instructions
Drain the tofu and press it to remove excess moisture. Wrap the tofu in a clean kitchen towel, place a heavy object on top, and let it sit for 15 minutes.
Cut the tofu block into 8 evenly sized cutlets by slicing it in half horizontally, then cutting each half into 4 rectangular pieces.
Prepare a spice mixture by combining curry powder, garlic powder, ground cumin, paprika, salt, and black pepper in a small bowl.
Set up a breading station with three shallow bowls: one with all-purpose flour, one with plant-based milk, and one with panko breadcrumbs mixed with half of the spice mixture.
Sprinkle the remaining spice mixture over both sides of the tofu cutlets for added flavor.
Coat each tofu cutlet by dredging it in the flour first, then dip it into the plant-based milk, and finally press it into the panko breadcrumb mixture to coat evenly. Set aside on a plate.
Heat the neutral cooking oil in a large skillet over medium heat. Once the oil is hot, add the tofu cutlets in a single layer (cook in batches if necessary).
Cook the cutlets for 3-4 minutes on each side, or until the breadcrumbs are golden brown and crispy.
Remove the cooked cutlets from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Serve the Curried Tofu Cutlets immediately with your choice of sides, such as steamed rice, roasted vegetables, or a fresh salad.
Nutrition Facts
Calories |
432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.8 g | 27% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1772 mg | 77% | |
| Total Carbohydrate | 39.7 g | 14% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 2.9 g | ||
| Protein | 22.8 g | 46% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 864 mg | 66% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 364 mg | 8% | |
*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.
