Crispy on the outside, tender on the inside, these Crispy Tofu Cutlets are a delicious and versatile plant-based protein! Perfect for adding to salads, sandwiches or serving with your favorite sides, they’re easy to make and packed with flavor.
If you’re looking for more ways to enjoy tofu, don’t miss my collection of over 80 delicious Tofu Recipes! One of the most popular is my guide on marinating tofu, but you’ll also love my Sofritas recipe, Tofu Lunch “Meat”, and the irresistible Marry Me Tofu!
Table of Contents
Why You’ll Love This RecipeSimple ingredients we’re working withHow to Make This Tofu Cutlets RecipeServing Suggestions Make-Ahead and Storage TipsMore easy tofu recipes you’ll love:Tofu Cutlets Recipe
These breaded tofu cutlets are a weeknight family staple! This Italian-American classic (made with tofu instead of chicken) has earned a permanent spot in my weekly dinner lineup. It comes together in no time, delivering a soft-centered, crispy, crunchy base for a quick and delicious dinner.
Smother them in marinara and melted cheese for a delicious spin on chicken parmesan, enjoy them with your favorite sides or slice them up and dip them in zesty BBQ sauce or ranch dip. However you enjoy them, these vegetarian cutlets are guaranteed to be a hit!
Why You’ll Love This Recipe
Quick & Easy – This tofu cutlets recipe comes together fast, making it perfect for busy weeknights.
Crispy & Crunchy – A golden, crispy exterior with a tender center makes every bite irresistible.
Versatile – Enjoy them as a main dish, in sandwiches, or sliced over salads and grain bowls.
Protein-Packed – A great plant-based protein option that’s both satisfying and super tasty. Even non-vegetarians will love the savory goodness of these cutlets!
Simple ingredients we’re working with
Aside from the wonderful taste and texture of these tofu cutlets, I love that the recipe is made with simple pantry staple ingredients. Here’s everything you’ll need:
All-purpose flour. Helps create a light coating for the tofu, allowing the breadcrumbs to stick better.
Panko breadcrumbs. Adds extra crunch for a crispy, golden exterior.
Parmesan cheese. Brings a rich, nutty flavor; swap for a vegan alternative if needed.
Super firm tofu. Holds its shape well and provides a hearty, protein-packed base. Extra-firm tofu works too!
Flaxseed meal. Mixed with water, it acts as a plant-based binder in place of eggs.
Seasonings. Garlic powder and onion powder enhances the overall depth of flavor.
Neutral oil. Helps achieve an even, golden crust without overpowering the flavors. Something like canola oil or vegetable oil are better than olive oil in this recipe.
Optional addition. I’ve tried adding a couple tablespoons of nutritional yeast to the breadcrumb mixture and it’s delicious! PLUS, it increases the protein count on the recipe.
How to Make This Tofu Cutlets Recipe
Full recipe is down in the recipe card but here’s an overview of how to make it:
In just 20 minutes of prep time, you can transform tofu into crispy, flavorful cutlets that are perfect for any meal. You’ll start by preparing the block of tofu. If using extra firm tofu, be sure to press it first. I have a whole guide HERE on how to press tofu.
You can either do it by wrapping the block of tofu in paper towels and weighing it down with a heavy object (such as a cast iron skillet). OR you can use a tofu press to squeeze out the excess water from the tofu.
For super firm tofu, it does not need to be pressed. Cut the tofu into ¼ inch cutlets (or you can tear these into tofu nuggets). See photos for reference.
For a meatier, spongier texture, you can also try freezing and then thawing the tofu.
STEP #1: Prepare the dredging stations – Grab 3 shallow bowls and fill one with the flour, one with the flaxseed meal and water (mixed), and the last shallow dish with the panko bread crumbs, parmesan, and Italian seasoning (mixed).
STEP #2: Dredge the tofu slices – Dip each piece in the flour so it’s fully covered. Then dip it into the flax egg so that it’s fully covered. Finally, dip it into the panko mixture and toss it so that it’s FULLY covered in the panko.
STEP #3: Heat the pan – While you’re dredging all the tofu pieces, heat a large skillet with a bit less than a ¼ inch of oil over medium-high heat. You can use a little more or less oil as desired. I prefer a shallow fry on this recipe.
STEP #4: Cook – Carefully add the breaded cutlets to the skillet, in a single layer for best results, and cook the tofu for 3-5 minutes per side. It’s done once it’s a nice golden brown color.
STEP #5: Remove from skillet – Let rest on a paper towel-lined plate to capture any excess oil (a wire rack would work as well). You can put these on a baking sheet and place them in the oven set to 250 degrees to keep them warm as needed.
STEP #6: Serve – Add a sprinkle of freshly chopped Italian parsley, some lemon zest and a squeeze of lemon juice. ENJOY!
Serving Suggestions
This crispy tofu cutlet recipe is versatile and can be enjoyed in a variety of ways. Here are some great serving options to elevate your dish!
Roasted Garlic Mashed Potatoes
Roasted Potatoes and Green Beans
Make-Ahead and Storage Tips
Make-Ahead. You can prepare the tofu in advance by pressing it (if needed) and cutting it. In addition, save a little extra time by preparing the dredging station. Then, all you’ll need to do is bread it and cook when you’re ready.
Leftovers. Store any leftover cooked tofu cutlets in an airtight container in the refrigerator for up to 3-4 days.
To reheat. My favorite way to reheat these is to place the tofu cutlets in a preheated oven at 350°F for about 10-12 minutes or until heated through. Alternatively, you can reheat them in an air fryer or on the stovetop for a crispy finish.
More easy tofu recipes you’ll love:
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Tofu Cutlets
Ingredients
Instructions
Nutrition
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