Crispy Tofu Cutlets
Veg-EZ Video e-Cookbook • 4m 28s
1 15-16 ounce package extra firm tofu, drained and pressed
½ cup unsweetened soy or almond milk
1/4 cup unbleached flour- GF use almond meal
¼ cup panko whole grain breadcrumbs- GF omit
2-3 tablespoons cornmeal
2-3 tablespoons nutritional yeast
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
½ teaspoon dry mustard
½ teaspoon regular or smoked paprika
½ teaspoon chili powder (optional)
1 teaspoon salt
1/2 teaspoon black pepper
Drain the tofu partially dry the tofu using a tofu press or gently blot the tofu with paper towels to absorb most of the water. Let the towels absorb excess water for at least 20 minutes.
Preheat oven to 400 F.
Place the “milk” in a shallow dish
In another shallow dish, stir together flour, panko, cornmeal, nutritional yeast, garlic powder, paprika, chili powder and salt.
Cut tofu into ¼ to ½ inch slices. A thinner slice yields a chewier cutlet. Use one hand to dip the tofu slice in the milk, and then the other hand to dredge it in the breading mixture. Cover it fully and tap off excess. These may also be double dipped. Repeat with each slice of tofu and place them in an even layer on a greased baking sheet lined with parchment paper.
Bake for 20-25 minutes turning halfway through to brown the other side. The tofu is done when the top is golden and crisp.
Serve with ketchup, mustard, or your favorite dipping sauce. These are great to have on hand for sandwiches, salads or any recipe where you’d like to add a protein.
Note- If you're preparing tofu for the first time, this may take one or two tries to get the texture you want. I promise you, this is as easy as it looks. As with any new food there's a little learning curve. Things like moisture, dry ingredient ratios and oven temperatures can affect the "crispy" level of the tofu. And remember, always season to your own taste! Problem? I can help-Feel free to comment and share your thoughts and tips..
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