Tofu Cutlets
Crispy, golden, and packed with flavor, these Tofu Cutlets are a must-try for both vegans and omnivores alike! Made from firm tofu and coated in a seasoned breadcrumb crust, they’re pan-fried to perfection, offering a satisfying crunch with every bite. A quick marinade infused with soy sauce, garlic powder, and smoked paprika lends a bold, smoky flavor, while a simple dredging process ensures a beautifully crispy exterior. Ready in just 30 minutes, this versatile tofu recipe is perfect as a main dish, sandwich filling, or protein-packed salad topper. Serve these delightful cutlets warm with a squeeze of fresh lemon for a tangy finish that takes them to the next level. Whether you're a seasoned plant-based eater or new to tofu, this easy recipe will win you over with its irresistible texture and savory taste.
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Recipe Information
Ingredients
- 400 g Firm tofu
- 2 tbsp Soy sauce
- 1 tsp Garlic powder
- 1 tsp Smoked paprika
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 3 tbsp All-purpose flour
- 4 tbsp Unsweetened non-dairy milk
- 100 g Breadcrumbs
- 3 tbsp Neutral cooking oil (e.g., vegetable oil)
- 1 whole Lemon wedges (for serving)
Instructions
Drain the tofu and wrap it in a clean kitchen towel. Press it gently between two flat surfaces (like cutting boards) for 10 minutes to remove excess water.
Slice the tofu into even-sized rectangular cutlets, approximately 1 cm thick.
In a shallow dish, mix the soy sauce, garlic powder, smoked paprika, salt, and black pepper to create a marinade.
Place the tofu slices in the marinade, ensuring they are fully coated. Let them sit for 5-10 minutes, flipping halfway through.
Set up three shallow bowls: one with the flour, one with the non-dairy milk, and one with breadcrumbs.
Coat each tofu slice first in the flour, then dip it into the non-dairy milk, and finally coat it in breadcrumbs. Press gently so the breadcrumbs adhere evenly.
Heat the neutral cooking oil in a large skillet over medium heat.
Pan-fry the tofu cutlets for 3-4 minutes on each side, or until golden brown and crispy. Work in batches if necessary to avoid overcrowding the pan.
Drain the cooked tofu cutlets on a plate lined with paper towels to remove excess oil.
Serve the tofu cutlets warm, with lemon wedges on the side for squeezing. They can be paired with a salad, mashed potatoes, or served in sandwiches.
Nutrition Facts
Calories |
364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.0 g | 26% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 736 mg | 32% | |
| Total Carbohydrate | 29.8 g | 11% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 3.6 g | ||
| Protein | 20.2 g | 40% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 749 mg | 58% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 390 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.
