Crispy Breaded Tofu Cutlets
These pan-fried tofu cutlets are one of those meals that always get eaten quickly in our house. They are golden and crispy on the outside with a tender center, and have that classic comfort food feel without being heavy. I usually serve them with a simple garlic mustard dipping sauce that comes together in just a minute or two. They are completely dairy-free, egg-free, and nut-free, and work well for easy dinners or quick lunches when you want something satisfying that still feels simple.
Ingredients
- 1 block extra-firm tofu
- 1/2 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 3/4 tsp paprika (smoked or regular)
- 3/4 tsp salt
- 3/4 tsp black pepper (adjust to taste)
- 3/4 cup unsweetened plant milk
- 1 tsp Dijon mustard
- 1 to 1 1/4 cups breadcrumbs or panko (nut-free)
- Neutral oil for pan-frying
- For the sauce: 3 tbsp Dijon or yellow mustard
- 1 1/2 tbsp maple syrup (or sugar)
- 1 tbsp olive oil
- 1-2 tbsp water (to thin)
- Pinch salt
- Optional: tiny pinch garlic powder
Instructions
- 1Prep the tofu
Cut the tofu into 3 or 4 wide slabs. Pat them dry, but don't over-press them.
- 2Set up the breading station
Mix the flour, garlic powder, onion powder, paprika, salt, and pepper in a shallow bowl. Stir the Dijon into the plant milk and pour into a second shallow bowl. Place breadcrumbs in a third shallow bowl.
- 3Bread the cutlets
Press the tofu into the flour, coating it thoroughly, then into the milk mixture, then the breadcrumbs.
- 4Pan-fry until golden
Heat oil over medium heat and fry the tofu 3-4 minutes per side until golden. Don't flip until the crust sets or the tofu might tear. Transfer to a paper towel lined plate and let them rest for 2 minutes.
- 5Make the dipping sauce
Whisk together mustard, maple syrup, olive oil, water, and a pinch of salt. Serve alongside the cutlets.
