Tofu Cutlets

These tofu cutlets are one of those recipes I keep coming back to. They are crispy on the outside, tender on the inside, and packed with savory flavor. They work just as well for a cozy dinner as they do sliced into sandwiches or bowls later in the week. Simple ingredients, solid texture, and very satisfying.

Course Main Course

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 169kcal

Author Rachel

Ingredients

1 14-ounce block super-firm tofu (or extra-firm, drained and pressed for 20 minutes)
¼ cup low-sodium soy sauce or tamari
2 tablespoons nutritional yeast
1 tablespoon lemon juice
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon smoked paprika
¼ teaspoon black pepper

For the Breading:

¼ cup unsweetened non-dairy milk
2 tsp ground flaxseeds
¾ cup whole grain breadcrumbs (or make your own by pulsing whole grain bread in a blender)
2 tablespoons whole wheat flour or all-purpose gluten-free flour
1 teaspoon Italian seasoning or poultry seasoning
Pinch of salt and pepper

Optional for color:

Light spritz of olive oil spray

Instructions

Prepare the tofu

Preheat your oven to 400°F (200°C) or your air fryer to 375°F (190°C).
Slice the pressed tofu into 8-10 cutlets, about 1⁄2 inch thick.
1 14-ounce block super-firm tofu
In a shallow dish, whisk together soy sauce, nutritional yeast, lemon juice, garlic powder, onion powder, smoked paprika, and black pepper.
1/4 cup low-sodium soy sauce, 2 tablespoons nutritional yeast, 1 tablespoon lemon juice, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon black pepper
Add the tofu cutlets, flipping to coat both sides. Let marinate for at least 10–15 minutes while you prep the breading.

Set up your breading station

In one bowl, whisk together the non-dairy milk and flaxseed. Let it sit for 2–3 minutes to thicken (this is your flax “egg wash”).
1/4 cup unsweetened non-dairy milk, 2 tsp ground flaxseeds
In another bowl, mix the breadcrumbs, flour, seasoning, salt, and pepper.
3/4 cup whole grain breadcrumbs, 2 tablespoons whole wheat flour, 1 teaspoon Italian seasoning, Pinch of salt and pepper

Bread the tofu

Dip each tofu cutlet into the flax-milk mixture, letting any excess drip off.
Then coat in the breadcrumb mixture, pressing lightly so it sticks on all sides.
Transfer to a parchment-lined baking sheet or air fryer basket.

To Bake:

Place the tofu on a parchment-lined baking sheet. Optional: Lightly spritz with oil before baking for a deeper golden crust.
Bake for 25–30 minutes, flipping halfway through, until golden and crisp.

To Air Fry:

Arrange in a single layer in the basket (work in batches if needed). Optional: Spritz lightly with oil.
Air fry for 12–15 minutes, flipping halfway through, until crisp and golden.

Notes

💡Tips

● Homemade breadcrumbs: Toast a few slices of whole grain bread and blend into crumbs for a minimally processed option.

● Gluten-free: Use oat flour and gluten-free breadcrumbs.

● Flavor twist: Add a teaspoon of Dijon mustard or maple syrup to the marinade for extra depth.

Nutrition