Packed with 18g of protein per cutlet, these crunchy, cornflake-breaded tofu cutlets are the perfect protein to add to any dinner: serve with salad, potatoes, or pop them in a sandwich! They are pan-fried, so they cook much quicker than oven-baked. Ready in 20 minutes.
This one’s for the crunch-lovers…cornflakes make these tofu cutlets extra crunchy!
Okay, I am pretty sure this is the first time I’ve done anything breaded on the blog? I mean, I do it at home alllllll the time. But I was trying to think of a fun new tofu dinner option for you and realized, oh, it’s time to do a cutlet.
A tofu cutlet is perfect for those meals where you’re like, I just need to add some protein here. Like maybe you’ve got a good tomato salad on the side. Or you’re doing an alfredo pasta and want to boost protein to make it more filling. These bad boys are super versatile and will go with literally any meal or sauce you’re planning.
Because, ahem, *puts on her dietitian voice*: a balanced meal needs a little protein, okay? It helps you feel full and satisfied, while moderating blood sugars and giving you the protein you need to maintain muscle.
But that doesn’t mean it can’t be fun! And crusting tofu with crispy cornflakes is about as fun as it gets. I know most folks are breading tofu with panko…but have you actually tried a cornflake crust?!? Forget crispy, it’s CRONCHY. So ridiculously fun and actually flavourful versus panko.
If you’re a bit intimidated by the idea of breading tofu – like how sometimes, it doesn’t stick? – don’t worry, it’s actually wayyyyyy easier than you think. And super quick. The only thing “extra” about it is that you’ll have 3 breading bowls to tidy but hey, that’s what dishwashers are for.
Looking for more fun and flavourful plant-based recipes? Grab a copy of my book, Plant Magic!
I’m walking you step by step through this easy tofu cutlet recipe, let’s gooooo
For the most protein, you want extra firm or super firm tofu and no, you don’t have to press it. The water content of the tofu is what keeps these cutlets moist, not dry!
I really like a high-oleic sunflower seed oil for frying as it’s less expensive, crystal clear and flavourfulness while also containing the same oleic acid that olive oil has!
We’re slicing the tofu into 3 cutlets, for a better ratio of crunch to chew.I tried just slicing the brick into half, for higher protein, but I found it less flavourful and crunchy.
One of the biggest complaints I have about other cutlets is that they’re bland and require a sauce. These ones don’t. I tried a bunch of different ways to increase the flavour, including boiling the tofu in salted water…but I didn’t love it. In the end, I chose a thinner tofu slice, and made sure every dredging layer was well flavoured for layers of flavour!
Don’t worry, the hot sauce doesn’t make these cutlets spicy, it just adds a much needed layer of flavour to the milk wash.Don’t be afraid to press the cornflakes into the tofu! Notice how they’re not completely powdered, some texture remains.
Nutrition Corner: These cutlets are not low FODMAP, because I lean heavily on garlic and onion powder for umami but with a gluten free corn flake (not all are!!) this recipe is gluten free.
I don’t use a thermometer: how to know the oil is ready: add a cornflake and it should sizzle! Salt immediately after cooking so it clings to the breading better.
I’ve got more tofu protein options right here:
Maple Miso Glazed Tofu Roast
Brown Sugar Glazed Tofu Steaks
Crispy Baked Tofu with Nutritional Yeast
20 Minute Tofu Skewers
Tangy Marinated Tofu Feta
Print
Pan-fried Cornflake Crusted Tofu Cutlet
Packed with 18g of protein per cutlet, these crunchy, cornflake-breaded tofu cutlets are the perfect protein to add to any dinner: serve with salad, potatoes, or pop them in a sandwich! They are pan-fried, so they cook much quicker than oven-baked. Ready in less than 30 minutes.
Course Main Course
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Keyword tofu main dish, tofu recipes for dinner, vegetarian protein options
12ounce packagesuper firm or extra firm tofupatted dry to remove surface moisture.
1cupneutral oilfor frying
Cornstarch Layer
½cupcornstarch
1teaspoongarlic powder
1teaspoononion powder
½teaspoonpaprika
½teaspoonsalt
freshly cracked pepperuse lots
Milk Wash
1cupyour favourite milkI use unsweetened soy milk
1tablespoonhot sauceI use Franks
Cornflake Layer
4cupscornflake type cerealcrushed by hand, or with a few blitzes in the food processor.
1teaspoongarlic powder
1teaspoononion powder
1teaspoonsalt
Imperial – Metric
Instructions
Slice the block of tofu horizontally, so you end up with 3 thinner rectangles, about ½ inch (1 cm) thick.
Prep your dredging station, in 3 glass containers: Dish one is cornstarch, garlic powder, onion powder, paprika, salt, black pepper, Dish two is milk, franks red hot. Dish three is crushed cornflakes, garlic powder, onion powder, salt
Coat your tofu, one piece at a time. Start with the cornstarch mixture, turning it over, so it’s coated on all sides. Gently tap off excess and dunk in milk mixture. Next, place tofu in cornflake mixture and press the cornflakes into the tofu. Rest on a plate while you prepare the other two pieces.
Add oil to a large, deep walled nonstick skillet. Heat it on medium, until the oil shimmers. Not sure if it’s ready? Add a cornflake – if it sizzles, it’s ready! If the skillet is big enough you can cook all three cutlets at once, you don’t want them crowded though.
If you use an oil thermometer, you want about 325℉ so you don’t overdo the cornflakes.
Pan-fry the tofu 2-3 minutes a side. You want it golden brown for maximum crispness, not dark. Remove to a wire rack covered in paper towel. Sprinkle with salt while hot.
The post Pan-fried Cornflake Crusted Tofu Cutlet appeared first on Desiree Nielsen.
Enter Your Information Below To Receive Free Health and Beauty News
Your information is secure and your privacy is protected. By opting in you agree to receive emails from us. Remember that you can opt-out any time, we hate spam too!
