Panko Breaded Tofu Cutlets
Breaded tofu cutlets are marinated, seasoned and coated in panko and lightly fried until golden. They are perfect as a main protein for lunch, dinner or even Thanksgiving! Don't be intimidated by the long list of ingredients -- most of these are pantry staples!
Servings: 6 servings
Calories: 317kcal
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
Serving: 1piece | Calories: 317kcal | Carbohydrates: 35g | Protein: 16g | Fat: 12g | Saturated Fat: 2g | Sodium: 832mg | Potassium: 344mg | Fiber: 2g | Sugar: 4g | Vitamin A: 279IU | Vitamin C: 3mg | Calcium: 133mg | Iron: 4mg
