Crispy Tofu Cutlets
A delicious main dish, perfect for a holiday dinner or family gathering.
Ingredients
- 1block extra firm tofu
- ½ cupalmond milk (unsweetened)
- 1 tsplemon juice
- ¾ cupbreadcrumbs
- 2 tbspcornstarch
- ½ tsponion powder
- ½ tspgarlic powder
- 3 sprigsfresh thyme (removed from stem)
- ½ tspdried sage
- ½ tspcelery salt
- 1 tbspoil (or cooking spray)
Directions
- 1
Press the tofu for 20 minutes to half an hour, to get out as much moisture as possible.
- 2
Slice the tofu into 1 inch wide cutlets. One block will lend approximately 10 to 12 cutlets.
- 3
Preheat the oven to 400F and line a baking sheet with parchment paper.
- 4
Set up a breading station. In one bowl, combine the almond milk and lemon juice. In a second bowl, combine the bread crumbs, spices, fresh thyme leaves and cornstarch.
- 5
Coat each of the cutlets in the almond milk, and then the breading, making sure that they are fully covered. Transfer to the baking sheet, give a spritz with oil (optional depending on desired crispiness) and bake for 35 minutes, flipping halfway through.
- 6
Serve over mashed potatoes with gravy as desired.