Crispy Herbed Tofu

Recipe from Catherine Perez of Plant-Based RD 

Husband-Tested in Alice’s Kitchen

Serves 4

These crispy herbed tofu cutlets offer all the savory flavor with a satisfying crunch.  This is a protein packed main perfect for any holiday occasion.  Serve with Vegan Gravy, if you wish.

Olive oil or avocado oil spray for baking

1 (16 oz.) package of super firm tofu, pressed

2 Tablespoons tamari

Juice and zest of ½ lemon

1/3 cup arrowroot powder, cornstarch or all-purpose flour

½ cup soy milk or almond milk, unsweetened

1 teaspoon apple cider vinegar

1 teaspoon fresh thyme leaves or dried thyme

6 fresh sage leaves

2-inch sprig of fresh rosemary

½ cup panko breadcrumbs

¼ cup nutritional yeast

1 teaspoon garlic powder

½ teaspoon paprika

½ teaspoon kosher salt, plus more to taste

Preheat the oven to 425F. Prepare a quarter sheet pan by brushing with 1-2 Tablespoons of oil to coat the bottom of the pan then set aside.  (I used parchment paper.)

Cut your tofu block into 4 slabs lengthwise. Place the slabs in an airtight container with the tamari and lemon juice. Seal the container and gently shake to coat and set aside to marinate for at least 10 minutes.

Set up three shallow bowls. To one bowl add the cornstarch. To the second bowl add the milk and vinegar. Let it sit for 2-3 minutes, add a pinch of salt then whisk together.

Place the thyme, sage, and rosemary on a cutting board then finely mince with a knife. Add the minced herbs to the last bowl along with the breadcrumbs, nutritional yeast, lemon zest, garlic powder, paprika, and 1/2 teaspoon of salt.

Using one hand for wet ingredients and the other for dry ingredients, coat the slab of marinated tofu in cornstarch. Dip the coated tofu into the milk mixture then transfer to the bowl of seasoned breadcrumbs making sure the tofu is completely coated.

Transfer the breaded tofu to the baking tray and spray the tops of the tofu slabs with a little oil. Bake the tofu for 15 minutes, then flip and bake for an additional 5-10 minutes until golden.

Notes

Do a few tasks ahead of the week to save time. Marinate the tofu and prep the breadcrumb mixture in separate resealable bags a day or two prior to making this dish. This will eliminate some prep time and steps the day you plant to make this.

Save time and use super firm tofu. Super firm tofu is different than extra firm tofu in that it is already pressed. You can often times find vacuum packed, pre-pressed tofu like this in the same section they sell regular watery tubs of tofu.

Feel free to shallow fry. I personally like to bake it, but if you’d like to shallow fry the recipe for a really amazing crunchy texture follow the following instructions. Add enough avocado oil to a high-sided sauté pan so that it comes up 3/4 of an inch up the side of the pan. Heat the oil over medium heat and when hot add the breaded tofu. Cook the tofu for 3-4 minutes on each side or until golden in color. Then transfer to a paper towel lined plate to drain.

Nutritional Information: (1 of 4 servings) 233 calories; 25 g carbohydrates; 4 g fiber; 0 g cholesterol; 5 g vitamin C; 19 g protein; 8 g fat; 1 g sugars; 435 mg sodium; 303 mg calcium