Breaded crispy tofu cutlets, all baked in the oven until perfectly golden. Served with a creamy high-protein lemon dill cabbage slaw for a much needed taste of spring.
Why You’ll Love These Crispy Tofu Cutlets
- Breading that sticks! Normally, egg is used to help bread crumbs stick to different proteins. To bypass this, we are using a combo of a vegan buttermilk and some yogurt to create a thicker batter that encourages more panko to cling.
- Packed with protein. Using the tofu and a higher protein yogurt together means you are getting an extra bump of plant-based protein in each bite!
- All baked in the oven. No messy oil frying required! Let the oven do most of the work while you prep the slaw.
Key Ingredients and Substitutions
- Yogurt: I always reach for a thick plant-based yogurt. My favorite brands that are thick and creamy to use in this recipe include Icelandic Provisions Oatmilk Skyr, Forager Project Cashew Yogurt (I like both the regular and Greek-Style for this), Kite Hill’s Greek-Style Yogurt, and Silk’s Plain Soy Yogurt. When in doubt, use one that you know is thick and creamy!
- Green Cabbage: Alternatively, shredded red cabbage or brussels sprouts are great. For a time save, buy the bagged pre-shredded cabbage.
- Tofu: Extra firm tofu is best, just give it a little press for at least 15 minutes before marinating.
- Herbs: I used a combo of dill and chives. A combo of parsley and chives can also work if you are not a fan of dill.
- Panko: Kikkoman’s panko is vegan and they also have a gluten-free vegan alternative as well.
- Milk: Use the type of milk you like best. Just make sure it is unsweetened!
- Capers: Optional, or use minced green olives instead.
- Vinegar: White wine vinegar is ideal, but apple cider or rice vinegar can be used as an alternative.
How to Make Baked Crispy Tofu Cutlets
Prep and marinate the tofu: Cut your tofu into 3-4 slabs lengthwise. Place the slabs in a large resealable bag with the tamari and lemon juice. Seal then gently shake to coat. Allow to marinate for at least 10 mins.
Toast the bread crumbs: Add 1 tbsp of oil to a pan over medium-low heat. Add the breadcrumbs, then stir to coat. Stir frequently in the pan until golden in color. Stir in the garlic, dill, paprika, lemon zest, pepper, and a generous pinch of salt, then remove from heat.
Dredge it: Make three dredging stations. One bowl gets cornstarch. Next bowl, add milk and vinegar and let it sit for 2-3 mins, then whisk together with yogurt and a generous pinch of salt. Last bowl, add the toasted panko. Use one hand for wet ingredients and the other for dry ingredients. Coat each tofu slab in cornstarch, dip into the milk mixture, then coat in the breadcrumbs.
Bake it: Transfer the tofu to a baking tray and spray both sides with oil. Bake for 15 mins, flip, and bake for an additional 5-10 minutes until golden.
While everything bakes, make the slaw: Add the cabbage to a mixing bowl with the capers and half the dill. To a blender cup, add the yogurt, mayo, garlic, mustard, lemon zest and juice, vinegar, maple, chives, remaining dill, and a generous pinch of salt. Blend until smooth. Pour half the dressing over the cabbage, then massage together until slightly softened.
Assemble: Slice up one of the tofu cutlets into strips and serve on a plate with a generous portion of the slaw. Drizzle with leftover dressing and enjoy.
Expert Tips
- For a golden crust, toast your panko before breading. This recipe has been tested with various breading techniques to see what yielded the most consistent golden texture when baked, and toasting won every time!
- Use a thicker batter to ensure the panko sticks. This is why we are using both a vegan buttermilk and some yogurt for the wet batter. You get a thicker batter that substitutes traditional eggs used to help the panko stick better.
- To save time and minimize chopping, use bagged pre-shredded cabbage from the store.
Frequently Asked Questions
I know this is an extra step, but it leads to the most consistent golden color when baked. With that said, you can skip toasting if the visual is not that important to you. Just make sure that you are spraying both sides of the tofu in enough oil so that some of the breading on the tofu gets toasted.
Yes, but do note that you should adjust the following recommendations based on your air fryer model. In general, I recommend air frying the tofu cutlets at 400F for 10-15 minutes, then flipping halfway to ensure even browning.
If you make these in advance, allow the tofu cutlets to cool then store in an airtight container for up to 4 days. Before reheating, spray both sides of the cutlet with oil. To reheat, bake in the oven at 375F for 8 minutes or in the air fryer at 375F for 5-8 minutes or until warmed through to your liking. The slaw can be stored in an airtight container in the refrigerator for up to 3 days.
Yes! Once the cutlets have cooled, place on a small baking tray and freeze for at least 1 hour. Transfer to a freezer safe bag or container, then store in the freezer for up to 3 months.
Make It Balanced
The breaded crispy tofu along with the slaw can be filling and loaded with nutrition on it’s own. However, if you’d like to increase the fiber and plant diversity of your meal feel free to add any of the following:
- Pair with high-fiber rice
- Enjoy the cutlet and slaw sandwiched between your favorite whole wheat buns like you would a chicken sandwich
- Serve the slaw with some quinoa topped with a chopped up cutlet to make a salad
More High Protein Plant-Based Meals
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Description
Breaded crispy tofu cutlets, all baked in the oven until perfectly golden. Served with a creamy high-protein lemon dill cabbage slaw for a much needed taste of spring.
Lemon Dill Tofu
High-Protein Slaw
- Preheat the oven to 425F and line a baking tray with parchment paper.
- Cut your tofu block into 3-4 slabs lengthwise. Transfer to a resealable freezer bag or an airtight container with the tamari and lemon juice. Seal the container and gently shake to coat. Set aside to marinate for at least 10 mins.
- Add 1 tbsp of oil to a small sauté pan over medium-low heat. Add the panko and stir to coat. Continue to stir frequently in the pan until the panko is golden in color, about 5-6 mins. Stir in the garlic, dill, paprika, lemon zest, pepper, and a generous pinch of salt, then remove from heat.
- Set up three shallow bowls. Add cornstarch to one bowl. To the next bowl, combine the milk and vinegar to make a vegan buttermilk. Allow the mixture to sit for 2-3 minutes, then whisk it together with the yogurt and a generous pinch of salt. To the final bowl, add the toasted panko.
- When you are ready to dredge your tofu, keep in mind that for less mess, use one hand for wet ingredients and the other for dry ingredients. Coat the slab of marinated tofu in cornstarch. Dip the tofu into the milk mixture, then transfer to the bowl of seasoned breadcrumbs making sure the tofu is completely coated. I like to press the tofu firmly into the panko on all sides a few times just to make sure that the panko is sticking well.
- Transfer the breaded tofu to the baking tray and spray both sides of the tofu slabs with oil. Bake the tofu for 15 mins, then flip and bake for an additional 5-10 minutes.
- While everything bakes, make the slaw. Add the cabbage to a mixing bowl with the capers and half the fresh dill. To a blender cup add the yogurt, mayo, garlic, mustard, lemon zest and juice, vinegar, maple, chives, remaining dill, and a generous pinch of salt. Blend until smooth, then taste and adjust salt as needed. Pour half the dressing over the cabbage, then use your hands to toss and massage the ingredients together until the cabbage is slightly softened. If needed, add more dressing and adjust the salt to taste.
- To serve, slice up one of the tofu cutlets into strips, and serve on a plate alongside a generous portion of the slaw. Drizzle with any leftover dressing and enjoy!
Notes
For a golden crust, toast your panko before breading. This recipe has been tested with various breading techniques to see what yielded the most consistent golden texture when baked, and toasting won every time!
Use a thicker batter to ensure the panko sticks. This is why we are using both a vegan buttermilk and some yogurt for the wet batter. You get a thicker batter that substitutes traditional eggs used to help the panko stick better.
To save time and minimize chopping, use bagged pre-shredded cabbage from the store.
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