Delicious Tofu Cutlets – quick – Hope you will like this one also, it is one of the best quick. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Pizza and pasta are a great way to go for vegetarians, but just be careful of all those carbs and eat them in moderation. If you don t eat dairy, ask for a slice of pizza with sauce topped with tons of veggies and see how great it tastes, and how good it is for you.
Ingredients (use vegan versions):
- 1 jar of Grey Poupon, or your favorite mustard (not the Heinz kind)
- 1 block of extra firm tofu
- vegan bread crumbs
- canola or vegetable oil
- any other spices that you would like to add to the crumbs (dry or chopped fine)
Directions:
Before I went vegan, I absolutely
loved my mom”s chicken cutlets. So I
decided to try and create a cruelty
free version of my own. This recipe is
very quick and simple and is great for
those nights when you just want to
throw something together. Also, I do
not use precise measurements, and
neither do truly good cooks.
1. Drain any excess water from your
tofu and set on a cutting board.
2. Slice tofu into “cutlets” about 1/4
to 1/2 an inch thick, but no more tha
this unless you want to taste more
tofu.
3. In a medium frying pan, pour enough
oil in to fill about 1/4 of an inch,
more if you are using thicker slices
of tofu. If you want a little more
flavor, use olive oil instead of
canola/ vegetable oil. Heat on medium.
(The oil is hot enough if it bubbles
and crackles furiously when you place
the tofu in.)
4. Spread bread crumbs in a plate so
that there is an even coating. As you
coat the tofu, you may need to add
more if you begin to run low.
5. Quickly spread mustard on tofu
slices using more or less depending o
your taste. Lay them in the bread
crumbs and evenly coat all sides.
6. Place four or five (depending o
how big your pan is) slices into the
pan at enough distance so that they
are not right on top of each other. BE
CAREFUL! The oil is very hot and ca
jump if you just plop them in.
7. Since tofu can be eaten right out
of the package, it doesn”t need to sit
long in the pan. Once the bread crumb
coating has become golden brown o
each side use tongs to remove the
slices and place them on a paper towel
on top of a plate. The towel will soak
up excess oil. Repeat until all tofu
slices are done.
These cutlets go great with some
linguine and vegetables such as
spinach. If you don”t like the
mustard, you can try to skip it. The
bread crumbs will stick to the tofu
anyway, since they are wet, but I
wouldn”t recommend it that way. The
mustard gives it that extra little
burst of flavor. Enjoy!
Serves: 1-2
Preparation time: about 25 min.
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