Vegan Chicken Cutlet
Crispy, savory, and delightfully satisfying, this Vegan Chicken Cutlet recipe is a must-try for plant-based food enthusiasts! Made with extra firm tofu as the base and a clever addition of nori sheets for a hint of umami, these cutlets deliver on both flavor and texture. The rich marinade of soy sauce, garlic powder, smoked paprika, and nutritional yeast infuses each slice with bold, chicken-inspired seasonings. Coated in a chickpea flour batter and crispy panko breadcrumbs, then pan-fried to golden perfection, these cutlets provide a crunchy exterior with a tender, protein-packed center. Ready in just 35 minutes, this vegan twist on a classic comfort food is ideal for serving as the star of your meal, paired with a fresh salad or your favorite dipping sauce. Perfect for weeknight dinners or as a crowd-pleasing appetizer, this recipe is proof that plant-based eating can be hearty, flavorful, and utterly delicious! Keywords: vegan chicken cutlet, tofu cutlet recipe, plant-based chicken, crispy vegan cutlet, easy vegan dinner, quick vegan meals.
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Recipe Information
Ingredients
- 14 oz Extra firm tofu
- 1 Nori sheet
- 3 tbsp Soy sauce
- 1 tbsp Nutritional yeast
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Smoked paprika
- 0.5 tsp Black pepper
- 1 cup Chickpea flour
- 1 cup Unsweetened almond milk
- 2 cups Panko breadcrumbs
- 0.25 cup Olive oil
Instructions
Drain and press the extra firm tofu to remove excess moisture. Cut the tofu into four equal slices, about half an inch thick.
Cut the nori sheet into four equal pieces and set aside.
In a shallow dish, combine soy sauce, nutritional yeast, garlic powder, onion powder, smoked paprika, and black pepper. Mix well to form a marinade.
Dip each tofu slice into the marinade, ensuring all sides are well coated. Let them marinate for at least 10 minutes.
In another shallow bowl, whisk together the chickpea flour and almond milk to form a batter with a consistency similar to pancake batter.
Place panko breadcrumbs on a large plate.
Lay a piece of nori on top of each marinated tofu slice. Dip the tofu (with nori) in the chickpea flour batter, then coat it with panko breadcrumbs, pressing gently to adhere.
In a large skillet, heat olive oil over medium heat. Once hot, add the breaded tofu cutlets. Cook for about 3-4 minutes on each side, or until golden brown and crispy.
Remove from heat and let any excess oil drain on a paper towel-lined plate. Serve immediately with your favorite dipping sauce or alongside a fresh salad.
Nutrition Facts
Calories |
2071 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.2 g | 136% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2729 mg | 119% | |
| Total Carbohydrate | 174.3 g | 63% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 23.6 g | ||
| Protein | 115.1 g | 230% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 3269 mg | 251% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 2518 mg | 54% | |
*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.
