Looking to switch up your dinner routine? These Tofu Cutlets are the perfect addition! Crispy on the outside, meaty on the inside, and incredibly versatile— serve them over pasta, in a sandwich, or on a salad.
Thin slices of super-firm tofu are breaded with seasoned panko breadcrumb then pan-fried to get golden brown and flavorful.
They’re crispy on the outside, meaty on the inside, and the perfect protein for just about any meal!
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Ingredients
Breaded tofu uses minimal ingredients and makes a great protein option that the whole family will enjoy!
Serve it with creamy vegan orzo or on a Caesar salad.
You might want to double the recipe!
Super-Firm Tofu: For this recipe, I prefer using super-firm tofu that comes vacuum-sealed. However, extra-firm tofu will work as well— just be sure to press it for at least 15 minutes before using.
All-Purpose Flour: To dredge the tofu. Use gluten-free flour if needed.
Nutritional Yeast: It adds a savory flavor to the breadcrumbs. You can skip it if you don’t have it, but it’s a nice addition.
Plant-Based Milk and Flaxseed: This mixture becomes thick and will be our egg replacer. The flax must be ground.
Panko Breadcrumbs: Panko is lighter, flakier, and absorbs less oil resulting in a crispier breading. Most are vegan, but it's always a good idea to check the ingredients.
Spices: I used a blend of onion, garlic, smoked paprika, salt, and pepper. Feel free to add any other seasonings you like!
See recipe card for quantities.
How to Make This Recipe
In just 30 minutes, you can make a delicious vegan protein perfect for a variety of lunches and dinners!
The full written recipe can be found in the recipe card below.
Step 1: In bowl #1, mix the plant-based milk and flaxseed together. Allow the mixture to sit for 5 minutes to thicken.
Step 2: In bowl #2, combine the all-purpose flour and season with a pinch of salt and black pepper.
Step 3: In bowl #3, combine the panko breadcrumbs, nutritional yeast, onion powder, garlic powder, smoked paprika, Kosher salt, and black pepper.
Step 4: Using one hand for the wet ingredients and the other for the dry, first coat the tofu in the flour.
Step 5: Then, dip it into the milk mixture.
Step 6: Finally, transfer it to the seasoned breadcrumbs, flipping it to coat evenly and pressing the breadcrumbs onto the tofu to ensure it’s fully covered.
Step 7: Continue until all 4 tofu slabs are coated.
Step 8: Heat a large pan over medium heat and add enough oil to coat the bottom. Once the oil is hot, shallow fry each cutlet for 4-5 minutes on each side, or until golden brown.
Step 9: Remove the cutlets from the pan, sprinkle with a pinch of salt, and transfer them to a wire rack to drain.
Allow them to rest for a few minutes before slicing. To prevent the breading from falling off, use a sharp knife and cut quickly.
Note: Rather bake them? Bake at 425℉ for 15 minutes, flip and continue to cook for 7-10 minutes or until golden brown and crisp.
Substitutions & Variations
Tofu: Tempeh or vegan chicken can be used in replace of the tofu.
Flour: If you're gluten-free, you can use an all-purpose gluten-free flour.
Nutritional Yeast: This adds umami and a savory flavor to the breadcrumb mixture. If you don't have it, you can omit it.
Spices: Feel free to switch up the seasonings depending on what you're pairing these with. Italian seasoning, chili powder, curry powder, or sesame seeds would be great!
Serving Ideas
This tofu cutlet recipe is super versatile and can be served in many delicious ways!
Here are some ideas:
With pasta: My favorite way to serve this crispy tofu is over vegan garlic parmesan orzo or vegan alfredo pasta. With vegan parm and marinara sauce would be delicious a well.
On a sandwich or in a wrap: Add the cutlets to a sandwich or wrap with lettuce, tomato, avocado, and your favorite sauce like vegan mayo or try it with vegan caesar dressing.
Over rice or quinoa: Serve the breaded tofu over a bed of rice, quinoa, or couscous, and add roasted veggies and a drizzle of teriyaki sauce.
On a salad: Slice the cutlets and add to a caesar salad or kale salad.
With Mashed Potatoes: Pair the cutlets with mashed potatoes, vegan gravy, and roasted vegetables.
Tips & Tricks
Save time and use super firm tofu. Super-firm tofu has a denser, meatier texture and is usually sold vacuum-packed, and can be found in the same section as regular tofu.
You can also use extra-firm tofu, but make sure to press out any excess water before using it. I recommend a tofu press.
Fry two cutlets at a time for best results. And wipe the frying pan clean and add fresh oil between batches.
The oil should be hot before adding the tofu.
Be patient and wait until it’s golden brown before flipping. Check underneath to make sure it’s ready, or the breading might stick to the pan or fall off.
After frying, place the tofu cutlets on a wire rack instead of a plate or paper towels. This will allow any excess oil to drain but keep the breading crispy.
Storage
Store: Store leftover tofu cutlets in an airtight container for up to 3 days.
Reheat: Breaded tofu can be reheated in the oven or air fryer until hot and crispy. I would not recommend the microwave as it'll be soggy.
Frequently Asked Questions
Super-firm yields the best results. If you use extra-firm, make sure to press it.
Yes, you can use regular breadcrumbs, but keep in mind that panko is lighter and flakier, giving the best results.
To prevent the breading from falling off, make sure the tofu is well-pressed, properly coated, and the oil is hot enough before frying.
More Tofu Recipes
Looking for other recipes like this? Try these:
Don't forget to leave a comment and ⭐️⭐️⭐️⭐️⭐️ star rating down below if you try this recipe! Subscribe to my newsletter and follow along on Instagram for more recipes and updates.
Recipe
Tofu Cutlets
Ingredients
- 16 ounce block Super-Firm Tofu sliced into 4 pieces
- ¼ cup Plant-Based Milk unsweetened
- 1 tablespoon Ground Flaxseed
- ¼ cup All-Purpose Flour
- ¾ cup Panko Breadcrumbs
- 2 tablespoons Nutritional Yeast
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- ½ teaspoon Smoked Paprika
- ½ teaspoon Kosher Salt see note
- ¼ teaspoon Black Pepper
- Avocado Oil for pan-frying
Instructions
- Cut the super-firm tofu block into 4 slabs lengthwise. Set aside.
- Set up three shallow bowls. In bowl #1, mix the plant-based milk and flaxseed together. Allow the mixture to sit for 5 minutes to thicken.
- In bowl #2, combine the all-purpose flour and season with a pinch of salt and black pepper.
- In bowl #3, combine the panko breadcrumbs, nutritional yeast, onion powder, garlic powder, smoked paprika, Kosher salt, and black pepper.
- Using one hand for the wet ingredients and the other for the dry, first coat the tofu in the flour. Then, dip it into the milk mixture and transfer it to the seasoned breadcrumbs, flipping it to coat evenly and pressing the breadcrumbs onto the tofu to ensure it’s fully covered. Continue until all 4 tofu slabs are coated.
- Heat a large pan over medium heat and add enough oil to coat the bottom.
- Once the oil is hot, shallow fry each cutlet for 4-5 minutes on each side, or until golden brown. Remove the cutlets from the pan, sprinkle with a pinch of salt, and transfer them to a wire rack to drain. I recommend frying two cutlets at a time and wiping the pan clean between.
- Allow them to rest for a few minutes before slicing. To prevent the breading from falling off, use a sharp knife and cut quickly. Enjoy!
Notes
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James Stewart says
I appreciate how you’ve made a potentially complicated subject easy to follow. Your step-by-step breakdown and the real-life examples you’ve provided have made it much easier for me to understand the material. Thank you for sharing this!