Vegan Classic Breaded Cutlet
Crispy, golden, and bursting with savory flavor, this Vegan Classic Breaded Cutlet is the ultimate plant-based comfort food. Made with extra firm tofu marinated in a tangy soy sauce and Dijon mustard blend, and coated in a perfectly seasoned panko breadcrumb crust, these cutlets deliver a satisfying crunch with every bite. The recipe features pantry staples like nutritional yeast, garlic powder, and plant-based milk to create a rich, umami-packed breading that's 100% dairy-free and egg-free. Quick to prepare in just 30 minutes, these cutlets are pan-fried to perfection and versatile enough to pair with your favorite sides, serve in sandwiches, or top hearty salads. Perfect for vegans and anyone looking for a delicious meat-free option, this recipe is proof that plant-based eating can be as flavorful and indulgent as it is wholesome.
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Recipe Information
Ingredients
- 14 ounces Extra firm tofu
- 3 tablespoons Soy sauce
- 1 tablespoon Dijon mustard
- 2 tablespoons Nutritional yeast
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Ground black pepper
- 1 cup Unsweetened plant-based milk (such as almond or soy milk)
- 0.5 cup All-purpose flour
- 1.5 cups Panko breadcrumbs
- 4 tablespoons Olive oil or vegetable oil
Instructions
Begin by draining and pressing the extra firm tofu. Wrap the tofu block in a clean kitchen towel or paper towels, place it on a flat surface, and place a heavy object like a pan on top to press it for about 15 minutes.
Once the tofu is pressed, cut it into 4 equal slices. Each slice should be approximately 1/2 inch thick.
In a shallow dish, mix together the soy sauce and Dijon mustard. Place the tofu slices into this marinade and let them sit for about 10 minutes, flipping them halfway to ensure even coating.
While the tofu marinates, prepare the breading station. In one shallow bowl, combine nutritional yeast, garlic powder, onion powder, and ground black pepper. Add the plant-based milk to another shallow bowl, and place the flour in a third shallow dish. Finally, add the panko breadcrumbs to a fourth shallow dish.
Take a marinated tofu slice and coat it in the flour first, shaking off any excess. Then dip it in the plant-based milk, ensuring it is fully covered, followed by placing it into the nutritional yeast mixture, and finally into the panko breadcrumbs, pressing gently to help the breadcrumbs adhere. Repeat this process for each tofu slice.
In a large skillet, heat the olive oil over medium heat. Once hot, add the breaded tofu cutlets, cooking them in batches if necessary. Cook for about 3-4 minutes on each side or until golden brown and crispy.
Once cooked, remove the cutlets from the skillet and place them on a paper towel-lined plate to absorb any excess oil.
Serve the vegan breaded cutlets immediately with your favorite sides or use them as a filling for sandwiches. Enjoy!
Nutrition Facts
Calories |
1710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.5 g | 125% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2808 mg | 122% | |
| Total Carbohydrate | 126.4 g | 46% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 8.2 g | ||
| Protein | 91.4 g | 183% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 3080 mg | 237% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 1588 mg | 34% | |
*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.
