Tofu Cutlets Food

CRISPY TOFU CUTLETS

Steps:

• Using paper towels or a clean kitchen towel, press the moisture out of one block of super firm tofu.
• Slice the tofu. Directions list in the blog post above. You'll want them to be roughly 2 inches x 3 inches long.
• Grab two plates. Add the almond milk onto one plate. Then, combine the breadcrumbs, cornstarch, onion power, garlic powder and salt & pepper onto the second plate. Stir the breadcrumb mixture well.
• Next, you'll dip the tofu cutlets into the milk, then dredge them through the breadcrumb mixture. Firmly press the tofu in the breadcrumbs to make sure that all sides are evenly coated in breadcrumbs.
• Grab a medium sized skillet and over medium-high heat add your vegetable oil. Make sure the vegetable oil is hot before adding your cutlets. Otherwise, they will get soggy, not crispy.
• Cook the cutlets until they are golden brown. Place cooked cutlets on a paper towel to absorb any extra oil. Top with a pinch of salt.
• Serve with marinara sauce and cheese, BBQ sauce, or sweet chili sauce for dipping.

TOFU CUTLETS

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!

TOFU CUTLETS MARSALA

Steps:

• Preheat oven to 300 degrees F.
• Whisk 1/4 cup cornstarch, flour, salt and pepper in a shallow dish. Pat tofu with paper towel to remove excess moisture.
• Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Dredge 4 tofu slices in the flour mixture, add them to the pan and cook until crispy and golden, about 3 minutes per side. Place the tofu on a baking sheet and transfer to the oven to keep warm. Repeat with another tablespoon of oil and the remaining tofu, adjusting the heat if necessary to prevent scorching.
• Add the remaining 1 tablespoon oil, shallots and thyme to the pan. Reduce heat to medium and cook, stirring constantly, until the shallots are slightly soft and beginning to brown, 1 to 2 minutes. Add mushrooms and cook, stirring often, until tender and lightly browned, 3 to 5 minutes. Stir in Marsala and simmer until slightly reduced, about 1 minute.
• Whisk the remaining 2 teaspoons cornstarch with broth and tomato paste in a small bowl. Stir into the mushroom mixture, return to a simmer and cook, stirring constantly, until thick and glossy, about 4 minutes. To serve, spoon the hot sauce over the tofu.

SHEET PAN TOFU 3 WAYS RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Slice the blocks of tofu in half so you have 4 thin blocks. Place between 2 clean dish towels and stack a baking sheet and books or other heavy items on top to press out the excess liquid. Let sit for at least 20 minutes, or up to 1 hour.
• Transfer 2 of the tofu blocks to a small baking dish or container and drizzle the soy sauce evenly over both sides. Sprinkle ¼ teaspoon garlic powder onto both sides. Let marinate for at least 10 minutes, or refrigerate for up to 2 hours, until almost all the liquid has been absorbed.
• Add the flour and cornstarch to a small bowl and mix to combine. Add the non-dairy milk to another small bowl. In a third small bowl, combine the bread crumbs, nutritional yeast, paprika, remaining ½ teaspoon garlic powder, cayenne, salt, and pepper and mix to combine.
• Coat a marinated tofu block in the flour mixture, then the non-dairy milk. Repeat coating in the flour and non-dairy milk, then coat with the bread crumb mixture. Repeat with the other tofu block.
• Lay the breaded tofu cutlets and the 2 non-breaded blocks on a non-stick baking sheet. Brush both sides of the breaded tofu cutlets with olive oil. Brush vegan teriyaki sauce over both sides of 1 non-breaded block and vegan BBQ sauce over both sides of the other non-breaded block.
• Bake for 25-30 minutes, flipping halfway, until the breaded tofu cutlets are golden brown.
• Serve the tofu blocks sliced, cubed, or whole in salads, wraps, stir-frys, or sandwiches. Store up to 5 days in an airtight container.
• Enjoy!

VEGAN TOFU CUTLETS

Steps:

• Cut the tofu block into fourths horizontally (to create 4 thinner slabs).
• Press each slab, wrapped in a paper towel, between two plates, with a large book or full tea kettle on top. Change the paper towels whenever they get become soaking wet (or else they're just sitting in their own water). Remove the slabs when they are to your desired dryness (there is no exact amount of time to leave them under there).
• Prepare the EnerG according to the directions on the box (1 1/2 tsp beaten into 2 TB warm water).
• Crush up the breadcrumbs if they are not finely ground. Put them into a flat dish or tray. Mix your dried spices evenly into the breadcrumbs.
• Put the "egg" mixture into a flat dish or tray of its own.
• Dip each tofu slab into the egg mixture, evenly covering the front and back. Then dip its front and back in the breadcrumbs.
• Move to a baking sheet coated with Pam.
• Bake your cutlets at 350 degrees for 15-20 minutes (until they are golden brown). You may need to flip them if you use a traditional oven -- we've only baked them in our convection oven and we didn't need to.
• Tips for serving: as is, or in a sandwich with soy cheese. In fact, REALLY good with soy cheese or some other vegan cheese equivalent. Or you could turn it into a tofu parm! Enjoy!