Vegan Classic Breaded Cutlet

Crispy, golden, and bursting with flavor, these Vegan Classic Breaded Cutlets are a plant-based twist on a timeless comfort food. Made with protein-packed extra firm tofu, these cutlets are marinated in a zesty blend of soy sauce and Dijon mustard, then coated in a perfectly seasoned mixture of nutritional yeast, garlic powder, and panko breadcrumbs for an irresistibly crunchy crust. Quick and easy to prepare in just 30 minutes, this versatile recipe is perfect as a main dish, sandwich filling, or even as a crowd-pleasing appetizer. Whether pan-fried to perfection or paired with your favorite sides, these cutlets are a hassle-free way to elevate your vegan menu while satisfying cravings for hearty, homestyle cooking.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 14 ounces Extra firm tofu
• 3 tablespoons Soy sauce
• 1 tablespoon Dijon mustard
• 2 tablespoons Nutritional yeast
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 0.5 teaspoon Ground black pepper
• 1 cup Unsweetened plant-based milk (such as almond or soy milk)
• 0.5 cup All-purpose flour
• 1.5 cups Panko breadcrumbs
• 4 tablespoons Olive oil or vegetable oil

Directions

Step 1

Begin by draining and pressing the extra firm tofu. Wrap the tofu block in a clean kitchen towel or paper towels, place it on a flat surface, and place a heavy object like a pan on top to press it for about 15 minutes.

Step 2

Once the tofu is pressed, cut it into 4 equal slices. Each slice should be approximately 1/2 inch thick.

Step 3

In a shallow dish, mix together the soy sauce and Dijon mustard. Place the tofu slices into this marinade and let them sit for about 10 minutes, flipping them halfway to ensure even coating.

Step 4

While the tofu marinates, prepare the breading station. In one shallow bowl, combine nutritional yeast, garlic powder, onion powder, and ground black pepper. Add the plant-based milk to another shallow bowl, and place the flour in a third shallow dish. Finally, add the panko breadcrumbs to a fourth shallow dish.

Step 5

Take a marinated tofu slice and coat it in the flour first, shaking off any excess. Then dip it in the plant-based milk, ensuring it is fully covered, followed by placing it into the nutritional yeast mixture, and finally into the panko breadcrumbs, pressing gently to help the breadcrumbs adhere. Repeat this process for each tofu slice.

Step 6

In a large skillet, heat the olive oil over medium heat. Once hot, add the breaded tofu cutlets, cooking them in batches if necessary. Cook for about 3-4 minutes on each side or until golden brown and crispy.

Step 7

Once cooked, remove the cutlets from the skillet and place them on a paper towel-lined plate to absorb any excess oil.

Step 8

Serve the vegan breaded cutlets immediately with your favorite sides or use them as a filling for sandwiches. Enjoy!

Nutrition Facts

Serving size	(905.5g)

Amount per serving	% Daily Value*
Calories	1710.3

Total Fat 97.5g	0%
Saturated Fat 12.9g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 2807.6mg	0%
Total Carbohydrate 126.4g	0%
Dietary Fiber 17.2g	0%
Total Sugars 8.2g
Protein 91.4g	0%

Vitamin D 100.0IU	0%
Calcium 3079.8mg	0%
Iron 19.5mg	0%
Potassium 1587.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.2%

Protein: 20.9%

Carbs: 28.9%