These baked breaded tofu cutlets are breaded in a crispy coating made with a mixture of cornmeal and panko seasoned with flavorful herbs like thyme and sage. Make it your main dish at a holiday feast, or serve it with mashed potatoes and greens any day of the week!
This post is sponsored by EZ Tofu Press.
When I want a hearty meal, these baked breaded tofu cutlets hit the spot! Each bite is crispy, chewy, and full of flavor from the seasonal herbs. While breading and baking the tofu requires a few more steps than your typical tofu recipe, preparation is a snap with the EZ Tofu Press, and the oven takes care of the rest of the work while make some side dishes or entertain guests.
Speaking of side dishes, don’t forget the mashed potatoes and gravy!
🌱 Ingredients
- Extra firm tofu
- Vegan “chicken” broth or vegetable broth
- Soy sauce
- Olive oil
- Garlic powder
- Onion powder
- Cornstarch
- Non-dairy milk
- Flour
- Cornmeal
- Panko
- Smoked paprika
- Oregano
- Sage
- Black pepper
- Salt
Extra Firm Tofu
You can use firm or extra firm tofu for this recipe, but since we’re battering and breading the tofu, extra firm tofu will hold up best and yield the chewiest texture.
Panko
Panko is a type of light and flaky Japanese bread crumbs. Combined with cornmeal, they give the tofu coating a hearty, yet crispy texture.
🍽 Equipment
The best way to press the tofu and ensure a crispy chewy texture is using a tofu press. I personally recommend the EZ Tofu Press, which will press your tofu in 15 minutes flat!
The EZ Tofu Press is made with 2 durable USDA approved, BPA-free plastic plates that reduce the amount of water in your tofu using tension knobs. To use, place the tofu between the plates, put the tofu press over a dish or bowl, and tighten the knobs every 5 minutes until the tofu is half its original size.
Get your own EZ Tofu Press today!
🔪 Instructions
To prepare the tofu:
Press the tofu to remove the excess water.
Slice the tofu into 4 equal slabs by slicing it in half widthwise, then each piece lengthwise.
Combine the vegan “chicken” broth, soy sauce, olive oil, garlic powder, and onion powder in a shallow dish. Add the tofu pieces and marinate for at least 30 minutes.
Preheat oven to 425°F.
To bread and bake the tofu:
Take out 3 bowls. Pour the cornstarch in the first bowl, the non-dairy milk in the second one, and combine the flour, cornmeal, panko, garlic powder, smoked paprika, oregano, sage, thyme, and salt in the third.
Line a baking sheet with parchment paper or coat with oil and set off to the side.
To bread the tofu, take a piece and dip to coat in the cornstarch.
Quickly dip in the non-dairy milk.
Move the piece to the breadcrumb mixture to coat.
Place on the prepared baking sheet.
Repeat with all of the tofu, replenishing the cornstarch, milk, or breadcrumb mixture if you run out or if they get clumpy. The shape of your tofu pieces will change how much of each ingredient you use.
Place the baking sheet with the breaded tofu in the oven and bake for 20 minutes, then flip and bake for 20 more minutes, or until golden.
Serve immediately.
💭 Top Tip
To make the tofu extra crispy, spray the tops of the breaded tofu pieces with cooking spray or lightly drizzle with oil before baking, then again halfway through baking.
🥗 Side Dishes
Make it a meal with one of these delicious vegan side dishes. If you’re making these baked breaded tofu cutlets as part of a vegan Thanksgiving dinner or another holiday feast, the side dish possibilities are endless!
Vegan Mashed Potatoes with Garlic
Round out this vegan “meat and potatoes” meal with some garlic mashed potatoes! Prepare the mashed potatoes while you’re waiting for the tofu to bake and everything will be ready to eat around the same time.
Easy Vegan Gravy
This gravy comes together in 15 minutes and uses ingredients found in any well-stocked vegan pantry! Even if you don’t make the mashed potatoes, I highly recommend serving your tofu with this gravy.
📖 Recipe
Baked Breaded Tofu Cutlets with Herbs
These baked breaded tofu cutlets are breaded in a crispy coating made with a mixture of cornmeal and panko seasoned with flavorful herbs like thyme and sage. Make it your main dish at a holiday feast, or serve it with mashed potatoes and greens any day of the week!
Ingredients
- 1 pound extra firm tofu (1 block)
- 2 cups vegan “chicken” broth or prepared bouillon
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Breading
- ½ cup cornstarch
- ¼ cup non-dairy milk
- ¼ cup flour
- ¼ cup cornmeal
- ½ cup panko breadcrumbs
- 1 teaspoons garlic powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon oregano
- 1 teaspoon sage
- ½ teaspoon thyme
- ¼ teaspoon black pepper
- ½ teaspoon salt
Instructions
To prepare the tofu:
- Press the tofu to remove the excess water.
- Slice the tofu into 4 equal slabs by slicing it in half widthwise, then each piece lengthwise.
- Combine the vegan “chicken” broth, soy sauce, olive oil, garlic powder, and onion powder in a shallow dish. Add the tofu pieces and marinate for at least 30 minutes.
- Preheat oven to 425°F.
To bread and bake the tofu:
- Take out 3 bowls. Pour the cornstarch in the first bowl, the non-dairy milk in the second one, and combine the flour, cornmeal, panko, garlic powder, smoked paprika, oregano, sage, thyme, black pepper, and salt in the third.
- Line a baking sheet with parchment paper or coat with oil and set off to the side.
- To bread the tofu, take a piece and dip to coat in the cornstarch, then quickly dip in the non-dairy milk. Move the piece to the breadcrumb mixture to coat, then place on the prepared baking sheet.
- Repeat with all of the tofu, replenishing the cornstarch, milk, or breadcrumb mixture if you run out or if they get clumpy. The shape of your tofu pieces will change how much of each ingredient you use.
- Place the baking sheet with the breaded tofu in the oven and bake for 20 minutes, then flip and bake for 20 more minutes, or until golden.
- Serve immediately.
Notes
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 319Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 1181mgCarbohydrates: 40gFiber: 3gSugar: 3gProtein: 17g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on seitanbeatsyourmeat.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.
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