Vegan & Gluten-Free Thanksgiving Tofu Cutlets
Seasoned & Breaded Tofu
Prep time: 10 min; Marinate time: 15min+; Cook time: 10 min
Makes: 2 – 4 servings
Ingredients:
- 2 – 4 TBSP extra virgin olive oil (depends on the type of pan you have**)
- 1 package Organic Extra Firm Tofu
MARINADE Ingredients:
- 4 TBSP Bragg’s Liquid Aminos (or low-sodium Tamari)
- 2 tsp. garlic powder
- 1 tsp. poultry seasoning
- ½ tsp. black pepper
COATING Ingredients:
- ½ – ¾ cup gluten free flour
- ¼ cup nutritional yeast flakes
- 2 TBSP onion powder
- 1 TBSP parsley flakes
- 1 tsp. poultry seasoning
Directions:
- Open and drain tofu and press it gently between a few layers of paper towels between 2 pans or cutting boards (something solid) to help remove excess moisture. If you have a tofu press, use that! If you have time, continue adding pressure over about 30 minutes to get the tofu as dry as possible. The drier the tofu, the more it will absorb your flavors and the more “dense” and firm it will be when you cook it. The texture is dependent on how much water is pressed from the tofu.
- Once drained, cut the tofu into ¼” slices (you should get about 8 slices).
- In a shallow dish, add the Marinade Ingredients and place the tofu on top. Flip the tofu to get all sides coated.
- In a small mixing bowl, add the Coating Ingredients and mix well.
- Once the tofu is fully marinated, dredge the tofu slices in the Coating mixture.
- Add the tofu slices to a skillet that has the extra virgin olive oil heated over medium-high heat**.
- Cook for about 5 – 8 minutes on each side or until “crispy” and the desired consistency.
- Serve hot or cold as a main dish with a grain and veggies; on a sandwhich, in a salad, or as a snack.
- Leftovers will keep in a sealed container for about 5 days.
**If you want to avoid oil, arrange the coated slices on an 11 x 17” baking sheet covered with parchment paper and bake in a 350 deg. F pre-heated over for 20 minutes. Flip the slices oer and bake for 15 minutes longer, or until both sides are golden brown.
