Serves 2
For the Tofu
2x 14 ounces extra firm tofu, pressed for at least 15 minutes
For the Marinade
1/2 cup water, or stock
1 teaspoon garlic powder
2 tablespoons soy sauce, or tamari
1 teaspoon poultry seasoning, or use concentrated bouillon
For the Batter
1/2 cup non-dairy milk
4 tablespoons flour
1 tablespoon soy sauce
1 teaspoon freshly ground black pepper
2 teaspoons onion powder
1 teaspoon garlic powder
2 teaspoons poultry seasoning, or all purpose seasoning
1 teaspoon salt
For the Breadcrumbs
1 1/4 cup breadcrumbs, or panko (or a combination of both)
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
To Fry the Tofu Cutlets
e tablespoon oil, or more, as needed
Prep and marinate the tofu.
Press the tofu if you haven't already. Then, slice it into 4 slices that are each 1⁄4” thick.
Make your marinade by mixing all of the marinade ingredients together in a shallow bowl until well combined.
Add the tofu cutlets to the marinade, and flip and coat both sides. Let this sit while you prepare your batter and the breadcrumb mixture.
Prepare the batter and breading.
Add all of the batter ingredients to another shallow bowl, and mix really well. It’ll take a minute for the flour to mix in. If the mixture is too thin, you can mix in another 1 to 2 teaspoons of flour. You want the batter to be thick enough that it can coat the tofu cutlets and not completely fall off.
For the breading, combine the breadcrumbs, salt, and black pepper in a shallow bowl and set aside.
Bread and fry the tofu.
Now, make your breading station by arranging your three bowls so you can easily transfer the tofu from the marinade bowl to the batter bowl and then to the breadcrumb mixture.
Use a fork to transfer each tofu cutlet into the batter from the marinade and then flip to coat well with the batter. Use a different fork to transfer the tofu cutlet to the breadcrumb bowl, and using a spoon, sprinkle breadcrumbs all over, so that the breadcrumbs stick all over the tofu cutlet.
Transfer this tofu cutlet back to the batter to coat it again, and use a spoon to drizzle some of the batter all over the tofu. Then, transfer back to the breadcrumb mixture to coat it with more of the breadcrumbs.
Heat a skillet over medium heat. Add a tablespoon of oil to the skillet, and then transfer the breaded tofu cutlet to the skillet.
Repeat the double breading process for the remaining tofu cutlets, and add them to the skillet, as well. Cook until the cutlets are golden on one side. Then, use a spatula to flip them and continue to cook until they're golden on the other side, as well. This will take anywhere from 5 to 8 minutes, depending on your skillet and the pan and the stove. Drizzle some more oil if needed.
Once the cutlets are cooked and golden on both sides, you also want to move the cutlets around to the edges of the pan, so that they can get golden on the shorter edges, as well.
Remove the cutlets from the pan, and put them on a cooling rack, so that they don't sweat and soften that nice, crispy breading. Serve these immediately with sliced lemon and gravy or a sauce or dip of your choice. You can also serve this over salad or pasta or with mashed potatoes and gravy.
Each cutlet is approximately 150-200 calories