Can this be made gluten-free?

If you are okay with using gluten-free breadcrumbs then this can be made using that. I have worked with gluten-free breadcrumbs and if you decide to use a gluten-free alternatives, do take note of the crumb size. For example, I’ve tried swapping with Kikkoman gluten-free panko, and the crumbs are very large. To fix it, I just placed it in a food processor to make the crumbs smaller. So please use your best judgement. If you’d like a gluten-free cutlet, I do have one already tested here .

Should I freeze my tofu?

That is totally up to you! Freezing tofu changes the texture of the tofu and may help to make it easier to marinate your tofu. The only issue is that it will mean you have to remember to freeze it and thaw it before using, so do make sure that you plan time to do this. The recipe honestly is fine if you decide not to freeze it.

Can this be made in advance?

This recipe is best eaten freshly made. You can store leftovers in the fridge for up to 4 days, but do note that the tofu will lose it’s crispy texture when refrigerated. To reheat, place the tofu in an air fryer at 350F for 4-5 minutes or until the outside feels crisper. You can also reheat in a toaster oven or conventional oven at 350F for 5-8 minutes.

Crispy Herbed Tofu - Plant Based RD

Description

These crispy herbed tofu cutlets offer all the savory flavor with a satisfying crunch. A protein packed main perfect for any holiday table.

Ingredients

Scale

Avocado oil and spray for baking
1, 16 oz package super firm tofu or extra firm tofu (if using extra firm press for 15 minutes before using)
2 tbsp tamari
Juice and zest 1/2 a lemon
1/3 cup cornstarch or all-purpose flour
1/2 cup soy or almond milk
1 tsp apple cider vinegar
1 tsp fresh thyme leaves (about thyme 5 sprigs)
6 sage leaves
2 inch sprig of rosemary
1/2 cup panko breadcrumbs
1/4 cup nutritional yeast
1 tsp garlic powder
1/2 tsp paprika
1/2 tsp kosher salt and more to taste

For serving: your favorite gravy

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Instructions

Preheat the oven to 425F. Prepare a quarter sheet pan by brushing with 1-2 tbsp of oil to coat the bottom of the pan then set aside.
Cut your tofu block into 3-4 slabs lengthwise. Place the slabs in a resealable freezer bag or an airtight container with the tamari and lemon juice. Seal the container and gently shake to coat and set aside to marinate for at least 10 minutes.
Set up three shallow bowls. To one bowl add the cornstarch. To the second bowl add the milk and vinegar. Let it sit for 2-3 minutes, add a pinch of salt then whisk together.
Place the thyme, sage, and rosemary on a cutting board then finely mince with a knife. Add the minced herbs to the last bowl along with the breadcrumbs, nutritional yeast, lemon zest, garlic powder, paprika, and 1/2 tsp of salt.
Using one hand for wet ingredients and the other for dry ingredients, coat the slab of marinated tofu in cornstarch. Dip the coated tofu into the milk mixture then transfer to the bowl of seasoned breadcrumbs making sure the tofu is completely coated.
Transfer the breaded tofu to the baking tray and spray the tops of the tofu slabs with a little oil. Bake the tofu for 15 minutes, then flip and bake for an additional 5-10 minutes until golden.
Slice and serve the tofu as desired and enjoy.

Notes

Do a few tasks ahead of the week to save time. Marinate the tofu and prep the breadcrumb mixture in separate resealable bags a day or two prior to making this dish. This will eliminate some preptime and steps the day you plant to make this.

Save time and use super firm tofu. Super firm tofu is different than extra firm tofu in that it is already pressed. You can oftentimes find vacuum packed, pre-pressed tofu like this in the same section they sell regular watery tubs of tofu.

Feel free to shallow fry. I personally like to bake it, but if you’d like to shallow fry the recipe for a really amazing crunchy texture follow the following instructions. Add enough avocado oil to a high-sided saute pan so that it comes up 3/4 of an inch up the side of the pan. Heat the oil over medium heat and when hot add the breaded tofu. Cook the tofu for 3-4 minutes on each side or until golden in color. Then transfer to a paper towel lined plate to drain.

Make it more flavorful. Pair this breaded tofu with a flavorful gravy to pour over when serving.