Breaded tofu cutlets are marinated, seasoned, coated in panko, then lightly pan-fried until golden. They are perfect as a main protein for lunch, dinner, or even Thanksgiving!
If you're looking for pure vegan comfort food then you've come to the right place. These tofu cutlets, inspired by pork cutlets, are soft and flavorful on the inside and nice and crispy on the outside.
The cutlets work well as a main dish because the golden panko coating makes for a nice centerpiece. And they're protein-packed!
This recipe is similar to my breaded panko tofu nuggets and chicken fried tofu recipes, but each slice is big enough to be one portion.
Add a drizzle of homemade white gravy (or vegetarian brown gravy, if that's more your thing) for that classic country-fried steak/pork cutlet effect.
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Recipe highlights
- Servings: The recipe makes a total of 6 tofu cutlets, and one block of tofu makes 3 cutlets. It is easy to cut this recipe in half to make a smaller serving size.
- Flavors: The tofu is marinated in a simple soy sauce and red wine vinegar marinade, then coated in Old Bay-seasoned panko bread crumbs.
- Texture: Soft on the inside and golden and crispy on the outside, this tofu is great as a main. The tofu is frozen for 4 hours, which squeezes out excess water and creates a delicious spongy texture.
- Cook time: I recommend marinating the tofu cutlets for the best flavor, which adds about 30 minutes of prep time. Active time is under 30 minutes.
Ingredients
- Tofu: I recommend using extra firm or super firm tofu for the best texture. After making this several times, I prefer using super firm tofu because it absorbs the marinade without becoming too soft.
- All-purpose flour combined with spices makes the dredging for the tofu cutlets.
- Old Bay Seasoning is a blend of celery salt, paprika, black pepper, and a few other ingredients. Don't skip this spice, it adds a lot to tofu cutlets.
- Panko breadcrumbs: Choose plain panko breadcrumbs. Spicy panko breadcrumbs also work.
- Flax eggs are made up of ground flaxseed and water. It creates a viscous consistency that acts as a binder, much like eggs. If you're not vegan, 2 eggs can be used in place of the flax eggs.
- The marinade is made up of soy sauce, red wine vinegar, black pepper, and vegetable broth. Apple cider vinegar can be used if needed, I've tested it. I typically use Better than Bouillon vegetable base whisked into water.
How to freeze tofu
Freezing tofu for at least four hours before marinating is optional but adds a great texture. Freezing tofu makes it spongier and chewier and helps it to soak up the marinade.
To freeze: Slice each block of tofu into three rectangles and place on a medium cutting board or baking sheet. Place in the freezer, uncovered, until frozen solid. This will take at least 4 hours. You can do this step 24 hours in advance.
Transfer tofu to the fridge to defrost it. For a quicker option, place the tofu in a bag and defrost under running water.
Again, you really don't have to freeze the tofu to make this recipe, but it will be worth it.
Steps to make tofu cutlets
Marinating: Mix together the marinade: soy sauce, red wine vinegar, vegetable broth, and black pepper. Let the thawed frozen tofu marinate for at least 30 minutes and as long as overnight.
Set up three bowls: one bowl with flour and seasoning, one with flax egg, one with panko breadcrumbs.
- Dip each tofu cutlet in flour, then flax egg, then panko. Make sure that the tofu is entirely covered after each step to ensure even coating.
- Bread all pieces of tofu and set them aside on a plate.
- Heat about ¼ cup of peanut oil or canola oil over medium-high heat in a large skillet or cast-iron pan. It should be enough to entirely cover the pan.
- Once hot, add the tofu. Work in batches as needed to ensure even cooking. I usually cook 3 pieces at a time. Let cook until golden before flipping, about 3 minutes.
Serving and leftovers
Leftovers: This recipe is best enjoyed right away. However, leftovers are best reheated in a lightly oiled skillet over medium-high heat to re-crisp the panko coating.
Make a complete Thanksgiving-style meal with vegan mac and cheese, green bean casserole with fresh green beans, and Instant Pot mashed sweet potatoes.
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Panko Breaded Tofu Cutlets
Ingredients
Tofu Marinade
- 2 16 ounce blocks super firm tofu or extra firm; see note #1
- 1 cup vegetable broth see note #2
- 3 tablespoons soy sauce
- 2 tablespoons red wine vinegar
- ¼ teaspoon black pepper
Pepper Gravy
- 2 tablespoons vegan butter
- 2 tablespoons all-purpose flour
- 2 cups soy milk unsweetened and unflavored (see note #3)
- ½ teaspoon freshly ground black pepper plus more to taste
- ¼ teaspoon salt plus more to taste
- ⅛ teaspoon white pepper plus more to taste
Tofu Breading
- 3 tablespoons ground flax seed
- 9 tablespoons (heaping ½ cup) water
- 1 cup all-purpose flour
- ½ teaspoon Old Bay seasoning Cajun seasoning also works
- ½ teaspoon salt
- ½ teaspoon black pepper more as needed
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 ½ cups panko breadcrumbs
- ¼ cup peanut oil
Instructions
- *Optional step* To freeze the tofu: Drain water off of tofu. Slice each block of tofu length-wise into three thin rectangles. Transfer to an airtight container or freezer bag. Don't overlap the pieces of tofu. Freeze until solid, at least 4 hours but ideally overnight. Thaw overnight in the fridge, or place in a plastic bag and run under warm water until thawed.
- If not freezing the tofu, press it for at least 10 minutes in a tofu press or by weighing it down with a heavy skillet. Slice each block of tofu length-wise into three thin rectangles.
- Marinade: Whisk together marinade in a small bowl: vegetable broth, soy sauce, red wine vinegar, ¼ teaspoon black pepper. Place tofu in a shallow dish (I use a 9x13-casserole dish) and cover with marinade. Marinate tofu slices for at least 30 minutes and up to 24 hours, flipping halfway through if not fully covered by the marinade.
- To make pepper gravy: Heat a medium skillet over medium-high heat. Once hot, add vegan butter. Add flour and cook for 1-2 minutes, stirring frequently to prevent burning. Slowly add soy milk, whisking constantly to prevent clumping. Sprinkle in black pepper, salt, and white pepper. Once bubbling, reduce heat to low. Let simmer until thickened to gravy consistency, about 5 minutes.
- Breading: Retrieve 3 similarly bowls that are big enough to dip tofu slices into. In one bowl, mix together 3 tablespoons ground flax with 9 tablespoons (heaping ½ cup) water to make a flax "egg". Let sit for 5 minutes.In another bowl, mix together all-purpose flour, Old Bay seasoning, ¼ teaspoon salt, ¼ teaspoon pepper, paprika, garlic powder, onion powder. In the final bowl, stir together the panko and remaining ¼ teaspoon salt and ¼ teaspoon pepper.
- Dunk each slice of tofu in the flour mixture, then egg mixture, then panko. I like to use a pastry brush to brush on the flax egg. Make sure that the tofu is completely coated at each step. Set aside on a plate.
- Frying: Heat a large skillet or cast-iron pan over medium-high heat. Add peanut oil. Once hot, add breaded tofu, working in batches. Shallow-fry for 2-3 minutes on each side, or until golden. Only flip when the tofu is completely cooked. Place cooked tofu on a paper-towel lined plate to drain off excess oil. Enjoy topped with pepper gravy.
Video
Notes
- Tofu: After making this several more times, I've decided that I prefer using super firm tofu, also sometimes called high protein tofu. Extra firm tofu does work, but will have a softer texture.
- Vegetable broth: I like to use Better than Bouillon vegetable base whisked into room temp water.
- Soy milk can be replaced with equal amounts of almond, cashew, or oat milk.
- Leftovers: This recipe is best enjoyed right away. However, leftovers are best reheated in a lightly oiled skillet over medium-high heat to re-crisp the panko coating.
- Nutrition facts: Nutrition calculations are a rough estimate. There will be some flour and Panko leftover that do not contribute. Not all oil is absorbed during frying.
- Freezing the tofu for at least four hours before marinating it adds a great texture that readily absorbs marinade. This step is optional. I recommend pressing the tofu for 10 minutes if not freezing it.
Nutrition
The recipe method was updated November 2025. I now recommend using 3 flax eggs instead of 2 and I increased the seasoning in the breading steps.
Mandy DeBoer says
This was so delicious! I will definitely make this recipe again.
Patty says
This was such a hit in my house on Thanksgiving. I goofed a bit by mixing the panko with the flour, but it still turned out really good. My kids kept begging me for more, so I made more the next day to go with the rest of the leftovers we had and they couldn't have enough of it! I made it exactly the way it was written the second time around. Deliciousness!
Cassidy Reeser says
Thanks so much for the review Patty! So glad to hear that your family liked the recipe and that it’s kid approved!
Ashley says
I made this and loved it! The panko crust is really good. Will definitely make again.
Cassidy Reeser says
Thanks so much! So happy to hear that you liked it.