Vegan Tofu Cutlet
A delightful dish featuring crispy, tender tofu with a homemade teriyaki glaze, perfect for any meal.
Ingredients
For the Tofu Cutlet
- 1 block firm tofu Press to remove excess moisture
- 1 cup panko breadcrumbs Use fresh for extra crunch
- 1/2 cup all-purpose flour For breading
- 1/2 cup plant-based milk Can substitute with almond or oat milk
- 1 tablespoon soy sauce Adds flavor to the milk mixture
- 1 tablespoon nutritional yeast For added umami flavor
For the Teriyaki Glaze
- 1/4 cup soy sauce
- 2 tablespoons maple syrup Adds sweetness
- 1 tablespoon rice vinegar For acidity
- 1 teaspoon cornstarch To thicken the glaze
- 1/2 tablespoon water To dissolve cornstarch
Instructions
Preparation
- Press the tofu to remove excess moisture, then cut into slices.
- Prepare a breading station with three bowls: one with flour, one with plant-based milk mixed with soy sauce, and one with panko breadcrumbs.
Breading
- Dip tofu slices in flour, then in the milk mixture, followed by the panko breadcrumbs.
Cooking
- Heat oil in a skillet and fry breaded tofu until golden and crispy on both sides.
Glaze
- In a saucepan, mix soy sauce, maple syrup, rice vinegar, cornstarch, and water; heat until thickened to create the teriyaki glaze.
- Drizzle the glaze over the crispy tofu and serve.
Notes
To keep leftovers fresh, place them in an airtight container and store in the fridge for up to three days. For freezing, first lay out cutlets on a baking sheet, then transfer to a freezer-safe container. Reheat in a skillet for best results.
Nutrition
Serving: 1gCalories: 220kcalCarbohydrates: 30gProtein: 10gFat: 8gSaturated Fat: 1gSodium: 550mgFiber: 2gSugar: 5g
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