Crispy Tofu Chickn Cutlets

When I used to eat meat, chicken was my favourite thing to indulge in, I loved nuggies, chicken things, chicken wings, you name it, but there is something so special about a crispy chickn cutlet. So crispy and crunchy on the outside, but juicy and tender on the inside, so full of crisp and flavour.

I played around with this recipe for a while until I finally found the perfect way to make these flawless chickn cutlets to go with whichever side you desire, but I love pairing mine with my Garlic & Truffle Mashed Potatoes, or on top of a creamy Red Pepper Pasta, as a chickn Parmesan, but the options are endless, you get to customize these as much as you would like to fit you side of choice. You can also easily double or triple this recipe as well!

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Chickn Tofu Cutlets

Yield: 2-3

Author: Ori Harrington

Prep time: 15 MinCook time: 45 HourTotal time: 45 H & 15 M

Ingredients

• 1 block tofu -400g (I used Fontaine Sante)
• Oil for brushing (canola, olive, sunflower)
• Chili oil to top -optional

Wet Mix

• 1 1/2 cup non dairy milk (I used Silk-Soy)
• 1/3 cup all purpose flour
• 2 tbsp. White vinegar
• 1 tbsp. Garlic powder
• 1 tbsp. Onion powder
• 1 tbsp. Soy sauce
• 2 tsp. Sriracha (skip if you don’t like spicy)
• 1 tsp. Paprika
• 1 tsp. Vegan chicken stock powder (or veggie)
• 1/2 tbsp. Liquid smoke

Dry Mix

• 2 cups breadcrumbs (or more)
• 3 tbsp. Nutritional yeast
• 2 tbsp. Italian seasoning
• 1 tbsp. Onion powder
• 1 tsp. Chili flakes
• 1 tsp. Cayenne pepper
• Salt and pepper to taste

Instructions

1. Freeze the tofu, allow it to thaw during the day once you’re ready to cook it.
2. Preheat the oven to 420F.
3. Press the tofu to remove excess water but don’t remove it all; once it’s ready, use a sharp knife to cut 2 or 3 slices of tofu sideways (this will depende on how thick your tofu block is). Cut the tofu into a chicken thigh form (optional). Serve aside.
4. Mix the non-dairy milk with the vinegar, set aside for 10 minutes, the mixture will be thicker then. Mix in the rest of the ingredients. Set aside.
5. Mix all the dry ingredients and set aside.
6. Prepare your work station this way: tofu, wet mix, dry mix.
7. Cover the tofu cutlet in the wet mix, shake to remove excess, and immediately cover it with the breadcrumbs mix. Repeat this process two time with each piece of tofu and set them on a prepared baking sheet. Brush generously with oil and bake for 20 minutes, then flip and cook for an extra 15-20 minutes or until the tofu is crispy and crunchy in the outside.
8. You can pair the cutlets with pasta, mashed potatoes or whatever you desire!