Vegan Kyiv Cutlet

Savor the plant-based twist on a classic favorite with this Vegan Kyiv Cutlet recipe! Perfectly seasoned firm tofu creates a tender, protein-packed base that's infused with aromatic garlic, onion, thyme, and dill. At the heart of each crispy, golden-brown cutlet lies a luscious core of vegan butter infused with fresh parsley, delivering a burst of herbaceous, buttery goodness in every bite. Coated in crunchy panko breadcrumbs and fried to perfection, these cutlets are ideal for an indulgent dinner or a show-stopping centerpiece for a special occasion. Simple to prepare and completely dairy-free and egg-free, this recipe is a must-try for vegans and food lovers alike—earthy, savory, and irresistibly delicious. Serve with a side of roasted vegetables or a fresh green salad for a complete meal that's sure to impress!

Nutriscore Rating: 62/100

Prep Time:40 mins

Cook Time:20 mins

Total Time:60 mins

Servings: 4

Ingredients

• 400 grams firm tofu
• 4 tablespoons nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried dill
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1.5 teaspoons salt
• 0.5 teaspoon black pepper
• 6 tablespoons vegan butter
• 3 tablespoons fresh parsley
• 100 grams all-purpose flour
• 250 milliliters unsweetened almond milk
• 3 tablespoons cornstarch
• 150 grams panko breadcrumbs
• 200 milliliters vegetable oil

Directions

Step 1

Begin by draining and pressing the tofu to remove excess moisture. Crumble it into a large mixing bowl.

Step 2

Add nutritional yeast, garlic powder, onion powder, dried thyme, dried dill, lemon juice, Dijon mustard, salt, and black pepper to the bowl. Mix thoroughly until a cohesive mixture forms.

Step 3

Divide the tofu mixture into four equal portions and shape each portion around a small amount (1.5 tablespoons) of vegan butter to encase the butter in the center, forming a patty shape.

Step 4

Chop fresh parsley finely and mix it with the remaining vegan butter. Freeze this parsley butter for 15 minutes to help it solidify.

Step 5

Prepare three separate bowls. Place all-purpose flour in the first bowl. In the second bowl, mix almond milk with cornstarch to create a thick slurry. Place panko breadcrumbs in the third bowl.

Step 6

Heat vegetable oil in a large skillet over medium heat.

Step 7

Roll each tofu patty first in the flour, then dip into the almond milk mixture, and finally coat with panko breadcrumbs.

Step 8

Carefully place the breaded patties into the hot oil and fry until golden brown and crisp on each side, about 4-5 minutes per side.

Step 9

Remove from oil and drain on a paper towel-lined plate.

Step 10

Serve hot, allowing the inner parsley butter to gently ooze out when cut.

Nutrition Facts

Serving size	(1298.4g)

Amount per serving	% Daily Value*
Calories	3688.1

Total Fat 274.6g	0%
Saturated Fat 70.1g	0%
Polyunsaturated Fat 114.3g
Cholesterol 0mg	0%
Sodium 5705.3mg	0%
Total Carbohydrate 243.4g	0%
Dietary Fiber 19.1g	0%
Total Sugars 16.6g
Protein 89.2g	0%

Vitamin D 92.8IU	0%
Calcium 1179.8mg	0%
Iron 21.0mg	0%
Potassium 1381.7mg	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: 65.0%

Protein: 9.4%

Carbs: 25.6%