Panko Breaded Tofu Cutlets
Ingredients
Tofu Marinade
-
2
14 ounce
blocks extra firm tofu
-
1
cup
vegetable broth
-
3
tablespoons
soy sauce
-
1
tablespoon
red wine vinegar
-
¼
teaspoon
black pepper
Pepper Gravy
-
2
tablespoons
vegan butter
-
2
tablespoons
all-purpose flour
-
1
cup
soy milk, unsweetened and unflavored
-
½
teaspoon
freshly ground black pepper
-
¼
teaspoon
table salt
Tofu Breading
-
2
tablespoons
ground flax seed
-
6
tablespoons
water
-
1
cup
all-purpose flour
-
¼
teaspoon
old bay seasoning
-
¼
teaspoon
table salt
-
¼
teaspoon
black pepper
-
¼
teaspoon
paprika
-
¼
teaspoon
garlic powder
-
¼
teaspoon
onion powder
-
1 ½
cups
panko
-
¼
cup
peanut oil
Instructions
- Drain the tofu and slice each block into three rectangles. Freeze for at least 4 hours if desired.
- Mix the marinade ingredients and marinate the tofu for at least 30 minutes, flipping halfway through.
- Prepare the pepper gravy by heating vegan butter, adding flour, and slowly whisking in soy milk until thickened.
- Set up three bowls for breading: one with flour mixture, one with flax egg, and one with panko.
- Dip each tofu slice in flour, then flax egg, and finally panko, ensuring full coverage.
- Heat oil in a skillet and shallow-fry the breaded tofu until golden on both sides, about 2-3 minutes each side.
- Serve topped with pepper gravy.
Nutrition Facts (estimated)
Servings
6 servings
Calories
317
Total fat
12g
Total carbohydrates
35g
Total protein
16g
Sodium
832mg
Cholesterol
0mg
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