Curried Tofu Cutlets
Crispy, flavorful, and infused with aromatic spices, these Curried Tofu Cutlets are a plant-based delight that’s as satisfying as it is delicious. Made with firm tofu that’s pressed and coated in a fragrant blend of curry powder, cumin, and paprika, these golden cutlets achieve the perfect crunch thanks to a panko breadcrumb crust. The recipe uses a three-step breading technique to seal in bold flavors, ensuring every bite delivers a burst of texture and zest. Pan-fried to golden perfection, these cutlets make an excellent centerpiece for any meal—pair them with fluffy steamed rice, roasted veggies, or a refreshing salad for a balanced and hearty dinner. Quick to prepare in just 35 minutes, these vegan cutlets are ideal for busy weeknights while catering to both vegetarian and omnivorous palates. Whether you’re a tofu enthusiast or new to plant-based cooking, this recipe is sure to become a household favorite.
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Ingredients
- 16 oz firm tofu
- 2 tbsp curry powder
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 cup all-purpose flour
- 0.75 cup unsweetened plant-based milk
- 1 cup panko breadcrumbs
- 3 tbsp neutral cooking oil (such as vegetable or canola oil)
Directions
Step 1
Drain the tofu and press it to remove excess moisture. Wrap the tofu in a clean kitchen towel, place a heavy object on top, and let it sit for 15 minutes.
Step 2
Cut the tofu block into 8 evenly sized cutlets by slicing it in half horizontally, then cutting each half into 4 rectangular pieces.
Step 3
Prepare a spice mixture by combining curry powder, garlic powder, ground cumin, paprika, salt, and black pepper in a small bowl.
Step 4
Set up a breading station with three shallow bowls: one with all-purpose flour, one with plant-based milk, and one with panko breadcrumbs mixed with half of the spice mixture.
Step 5
Sprinkle the remaining spice mixture over both sides of the tofu cutlets for added flavor.
Step 6
Coat each tofu cutlet by dredging it in the flour first, then dip it into the plant-based milk, and finally press it into the panko breadcrumb mixture to coat evenly. Set aside on a plate.
Step 7
Heat the neutral cooking oil in a large skillet over medium heat. Once the oil is hot, add the tofu cutlets in a single layer (cook in batches if necessary).
Step 8
Cook the cutlets for 3-4 minutes on each side, or until the breadcrumbs are golden brown and crispy.
Step 9
Remove the cooked cutlets from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Step 10
Serve the Curried Tofu Cutlets immediately with your choice of sides, such as steamed rice, roasted vegetables, or a fresh salad.
Nutrition Facts
| Serving size | (817.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1199.1 |
| Total Fat 68.5g | 0% |
| Saturated Fat 6.0g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 6980.6mg | 0% |
| Total Carbohydrate 101.8g | 0% |
| Dietary Fiber 10.4g | 0% |
| Total Sugars 9.4g | |
| Protein 63.5g | 0% |
| Vitamin D 75.0IU | 0% |
| Calcium 981.6mg | 0% |
| Iron 22.8mg | 0% |
| Potassium 1068.6mg | 0% |
Source of Calories