Vegan Chicken Cutlet
Crispy on the outside and tender on the inside, these Vegan Chicken Cutlets deliver all the satisfying texture and flavor of traditional chicken cutlets without any animal products. Made from protein-packed extra firm tofu, these cutlets are marinated to perfection in a savory blend of soy sauce, garlic powder, onion powder, and smoked paprika, then layered with umami-rich nori for a subtle "sea-kissed" flavor. Coated in a chickpea flour batter and crunchy panko breadcrumbs, they’re pan-fried to golden perfection in olive oil for a guilt-free comfort food experience. Ready in just 35 minutes, this plant-based recipe is perfect for family dinners, meal prep, or a creative vegan twist on the classic "chicken" dinner. Serve your cutlets alongside fresh veggies or with your favorite dipping sauce for an irresistibly delicious and wholesome meal. Perfect for vegans, vegetarians, and anyone craving cruelty-free indulgence!
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Ingredients
- 14 oz Extra firm tofu
- 1 Nori sheet
- 3 tbsp Soy sauce
- 1 tbsp Nutritional yeast
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Smoked paprika
- 0.5 tsp Black pepper
- 1 cup Chickpea flour
- 1 cup Unsweetened almond milk
- 2 cups Panko breadcrumbs
- 0.25 cup Olive oil
Directions
Step 1
Drain and press the extra firm tofu to remove excess moisture. Cut the tofu into four equal slices, about half an inch thick.
Step 2
Cut the nori sheet into four equal pieces and set aside.
Step 3
In a shallow dish, combine soy sauce, nutritional yeast, garlic powder, onion powder, smoked paprika, and black pepper. Mix well to form a marinade.
Step 4
Dip each tofu slice into the marinade, ensuring all sides are well coated. Let them marinate for at least 10 minutes.
Step 5
In another shallow bowl, whisk together the chickpea flour and almond milk to form a batter with a consistency similar to pancake batter.
Step 6
Place panko breadcrumbs on a large plate.
Step 7
Lay a piece of nori on top of each marinated tofu slice. Dip the tofu (with nori) in the chickpea flour batter, then coat it with panko breadcrumbs, pressing gently to adhere.
Step 8
In a large skillet, heat olive oil over medium heat. Once hot, add the breaded tofu cutlets. Cook for about 3-4 minutes on each side, or until golden brown and crispy.
Step 9
Remove from heat and let any excess oil drain on a paper towel-lined plate. Serve immediately with your favorite dipping sauce or alongside a fresh salad.
Nutrition Facts
| Serving size | (986.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2071.0 |
| Total Fat 106.2g | 0% |
| Saturated Fat 15.1g | 0% |
| Polyunsaturated Fat 6.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2729.3mg | 0% |
| Total Carbohydrate 174.3g | 0% |
| Dietary Fiber 30.0g | 0% |
| Total Sugars 23.6g | |
| Protein 115.1g | 0% |
| Vitamin D 87.8IU | 0% |
| Calcium 3269.1mg | 0% |
| Iron 24.5mg | 0% |
| Potassium 2517.8mg | 0% |
Source of Calories