Vegan Kyiv Cutlet
Uncover a plant-based twist on a classic Ukrainian delicacy with the irresistible Vegan Kyiv Cutlet. This recipe transforms firm tofu into a tender, flavor-packed cutlet, encasing a luxurious core of parsley-infused vegan butter that melts beautifully when sliced. Seasoned with a symphony of herbs like dill and thyme, plus a dash of Dijon mustard and nutritional yeast for depth, each patty boasts bold, savory flavors. Dipped in a creamy almond milk slurry and coated in crispy panko breadcrumbs, the cutlets are pan-fried to golden perfection, delivering an unbeatable combination of crunch and richness. Ready in just an hour, this satisfying dish is perfect for both casual dinners and special occasions, offering a comforting meat-free alternative to the iconic Kyiv cutlet. Ideal for vegans and food enthusiasts alike, this recipe is sure to become a new favorite!
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Recipe Information
Ingredients
- 400 grams firm tofu
- 4 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried dill
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 6 tablespoons vegan butter
- 3 tablespoons fresh parsley
- 100 grams all-purpose flour
- 250 milliliters unsweetened almond milk
- 3 tablespoons cornstarch
- 150 grams panko breadcrumbs
- 200 milliliters vegetable oil
Instructions
Begin by draining and pressing the tofu to remove excess moisture. Crumble it into a large mixing bowl.
Add nutritional yeast, garlic powder, onion powder, dried thyme, dried dill, lemon juice, Dijon mustard, salt, and black pepper to the bowl. Mix thoroughly until a cohesive mixture forms.
Divide the tofu mixture into four equal portions and shape each portion around a small amount (1.5 tablespoons) of vegan butter to encase the butter in the center, forming a patty shape.
Chop fresh parsley finely and mix it with the remaining vegan butter. Freeze this parsley butter for 15 minutes to help it solidify.
Prepare three separate bowls. Place all-purpose flour in the first bowl. In the second bowl, mix almond milk with cornstarch to create a thick slurry. Place panko breadcrumbs in the third bowl.
Heat vegetable oil in a large skillet over medium heat.
Roll each tofu patty first in the flour, then dip into the almond milk mixture, and finally coat with panko breadcrumbs.
Carefully place the breaded patties into the hot oil and fry until golden brown and crisp on each side, about 4-5 minutes per side.
Remove from oil and drain on a paper towel-lined plate.
Serve hot, allowing the inner parsley butter to gently ooze out when cut.
Nutrition Facts
Calories |
3928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 285.8 g | 366% | |
| Saturated Fat | 48.2 g | 241% | |
| Polyunsaturated Fat | 113.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5240 mg | 228% | |
| Total Carbohydrate | 250.0 g | 91% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 15.2 g | ||
| Protein | 102.8 g | 206% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 3412 mg | 262% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 1754 mg | 37% | |
*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.
