Can I skip toasting the bread crumbs?

I know this is an extra step, but it leads to the most consistent golden color when baked. With that said, you can skip toasting if the visual is not that important to you. Just make sure that you are spraying both sides of the tofu in enough oil so that some of the breading on the tofu gets toasted.

Can this be baked in an air fryer?

Yes, but do note that you should adjust the following recommendations based on your air fryer model. In general, I recommend air frying the tofu cutlets at 400F for 10-15 minutes, then flipping halfway to ensure even browning.

How do you meal prep tofu cutlets and slaw?

If you make these in advance, allow the tofu cutlets to cool then store in an airtight container for up to 4 days. Before reheating, spray both sides of the cutlet with oil. To reheat, bake in the oven at 375F for 8 minutes or in the air fryer at 375F for 5-8 minutes or until warmed through to your liking. The slaw can be stored in an airtight container in the refrigerator for up to 3 days.

Can the tofu cutlets be frozen?

Yes! Once the cutlets have cooled, place on a small baking tray and freeze for at least 1 hour. Transfer to a freezer safe bag or container, then store in the freezer for up to 3 months.

Crispy Tofu Cutlets with Lemon Dill Cabbage Slaw

Description

Breaded crispy tofu cutlets, all baked in the oven until perfectly golden. Served with a creamy high-protein lemon dill cabbage slaw for a much needed taste of spring.

Ingredients

Scale

Lemon Dill Tofu

Avocado oil and spray for baking
1, 16 oz package extra firm tofu, drained and pressed
Juice and zest of 1 lemon
2 tbsp tamari
1/3 cup cornstarch or all-purpose flour
1/2 cup soy or almond milk
1 tsp apple cider vinegar
3 tbsp plain thick Greek-style plant-based yogurt
3/4 cup panko breadcrumbs
1 tsp garlic powder
1 tsp dry dill
1/2 tsp paprika
1/2 tsp black pepper
Kosher salt

High-Protein Slaw

4 cups green cabbage, thinly sliced
1/3 cup fresh dill, minced
2 tbsp capers, minced
1/2 cup plain thick Greek-style plant-based yogurt
2 tbsp plant-based mayo
1 clove garlic, grated
1 tsp dijon mustard
Juice and zest of half a lemon
1 tbsp white wine vinegar
1 tsp maple syrup
2 tbsp chives

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Instructions

Preheat the oven to 425F and line a baking tray with parchment paper.
Cut your tofu block into 3-4 slabs lengthwise. Transfer to a resealable freezer bag or an airtight container with the tamari and lemon juice. Seal the container and gently shake to coat. Set aside to marinate for at least 10 mins.
Add 1 tbsp of oil to a small sauté pan over medium-low heat. Add the panko and stir to coat. Continue to stir frequently in the pan until the panko is golden in color, about 5-6 mins. Stir in the garlic, dill, paprika, lemon zest, pepper, and a generous pinch of salt, then remove from heat.
Set up three shallow bowls. Add cornstarch to one bowl. To the next bowl, combine the milk and vinegar to make a vegan buttermilk. Allow the mixture to sit for 2-3 minutes, then whisk it together with the yogurt and a generous pinch of salt. To the final bowl, add the toasted panko.
When you are ready to dredge your tofu, keep in mind that for less mess, use one hand for wet ingredients and the other for dry ingredients. Coat the slab of marinated tofu in cornstarch. Dip the tofu into the milk mixture, then transfer to the bowl of seasoned breadcrumbs making sure the tofu is completely coated. I like to press the tofu firmly into the panko on all sides a few times just to make sure that the panko is sticking well.
Transfer the breaded tofu to the baking tray and spray both sides of the tofu slabs with oil. Bake the tofu for 15 mins, then flip and bake for an additional 5-10 minutes.
While everything bakes, make the slaw. Add the cabbage to a mixing bowl with the capers and half the fresh dill. To a blender cup add the yogurt, mayo, garlic, mustard, lemon zest and juice, vinegar, maple, chives, remaining dill, and a generous pinch of salt. Blend until smooth, then taste and adjust salt as needed. Pour half the dressing over the cabbage, then use your hands to toss and massage the ingredients together until the cabbage is slightly softened. If needed, add more dressing and adjust the salt to taste.
To serve, slice up one of the tofu cutlets into strips, and serve on a plate alongside a generous portion of the slaw. Drizzle with any leftover dressing and enjoy!

Notes

For a golden crust, toast your panko before breading. This recipe has been tested with various breading techniques to see what yielded the most consistent golden texture when baked, and toasting won every time!

Use a thicker batter to ensure the panko sticks. This is why we are using both a vegan buttermilk and some yogurt for the wet batter. You get a thicker batter that substitutes traditional eggs used to help the panko stick better.

To save time and minimize chopping, use bagged pre-shredded cabbage from the store.