Tofu Cutlets Recipes
TOFU CUTLETS
This recipe is so quick and easy to make, yet it adds a wonderfully tasty protein to many of my vegetarian meals. Add some steamed brown rice and sauteed broccoli with garlic for a filling and delicious meal in minutes!
Provided by sparkleistheone
Categories Lunch/Snacks
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Slice the low-fat tofu into 1/4 inch thick slices. Set aside.
- Using a non-stick frying pan, spray the pan with olive oil cooking spray and pre-heat pan over a medium heat. (Be careful not to turn the heat up to a high setting because the cooking spray will begin to smoke in the pan - and that's not good).
- Combine the Nutritional Yeast, Curry Powder and Thyme into a plastic sandwich bag with a zip closure and zip and shake to mix the dry ingredients.
- Open the bag and add a tofu slice, seal the bag and shake well to coat completely.
- Remove the coated slice of tofu from the bag using a fork and place it carefully into the heated frying pan.
- Repeat steps 4 and 5 until all of your tofu slices are in the pan.
- While the slices are sauteeing on one side, spritz the slices with the liquid aminos.
- Use a spatula to flip the slices after about 2 to 3 minutes.
- Continue cooking for another 2 to 3 minutes or until uniformly brown.
- Remove from heat and enjoy!
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- Whisk 1/4 cup cornstarch, flour, salt and pepper in a shallow dish. Pat tofu with paper towel to remove excess moisture.
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- PREP THE TOFU: First, you’ll want to freeze your tofu. Place the whole container (do not open it) in the freezer overnight. In the morning, remove it from the freezer and set it in a shallow dish on your counter to thaw. This will take several hours. When the tofu is thawed, squeeze it gently over the sink and press it with a tofu press or on paper towels to remove any excess liquid.
- MARINATE: Place your tofu on a cutting board and slice it into 8 equal “cutlets.” Use a fork to mix all the marinade ingredients in a large measuring cup. Place the cutlets in a shallow container and pour the marinade over them, making sure each cutlet is coated. Cover and place them in your fridge for at least an hour or overnight.*
- BAKE: When you’re ready to bake your cutlets, preheat your oven to 350F and grab a large baking sheet. Place the cutlets on this baking sheet and bake them at 350F for 40 minutes, flipping them halfway through. Depending on the thickness / brand of tofu you’re using, you may want to flip and cook them another 10 - 20 minutes until they are browned and meaty. We end up cooking ours an extra 10 most times.
- SERVE: Finally, let your cutlets cool slightly before slicing them up for all your salads or pasta or bowls throughout the week. They will firm a bit as they cool. You can store them in an air-tight container in the fridge or freeze them for up to 8 weeks!
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