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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Crispy Tofu Cutlets

4.0

1 block extra firm tofu

½ cup almond milk (unsweetened)

1 tsp lemon juice

¾ cup breadcrumbs

2 tbsp cornstarch

½ tsp onion powder

½ tsp garlic powder

3 sprigs fresh thyme (removed from stem)

½ tsp dried sage

½ tsp celery salt

1 tbsp oil (or cooking spray)

Press the tofu for 20 minutes to half an hour, to get out as much moisture as possible.
Slice the tofu into 1 inch wide cutlets. One block will lend approximately 10 to 12 cutlets.
Preheat the oven to 400F and line a baking sheet with parchment paper.
Set up a breading station. In one bowl, combine the almond milk and lemon juice. In a second bowl, combine the bread crumbs, spices, fresh thyme leaves and cornstarch.
Coat each of the cutlets in the almond milk, and then the breading, making sure that they are fully covered. Transfer to the baking sheet, give a spritz with oil (optional depending on desired crispiness) and bake for 35 minutes, flipping halfway through.
Serve over mashed potatoes with gravy as desired.

Course🍽️Main Course

Diets🌱Vegan...

CategoryTofu Dish

CuisineAsian

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 55 weeks ago

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