Baked Tofu Cutlets

I know, someone out there thinks soy is going to bring on the apocalypse, but I just don’t agree.  Like everything, moderation.  I don’t eat it everyday, but I do eat it in the less-processed forms (tempeh, tofu, tamari, miso, edamame) several times a week.  Frankly, I love it and it makes me feel good.  Here is one of my, and my family’s, favorite recipes for tofu…it’s versatile – could be an entree (for any meal in our house), a sandwich, or cubed and thrown into a stir fry. You can easily cut the recipe in half if you don’t want leftovers. 

  • 2 pounds extra-firm tofu, frozen, thawed, and pressed (I like Denver tofu the best)*
  • 1/3 cup water
  • 3 Tablespoons tamari
  • 3 Tablespoons nutritional yeast
  • 1/2 teaspoon each poultry seasoning, coriander, onion powder, and garlic powder)
  • 1/4 cup millet (or other) flour
  • 2 Tablespoons nutritional yeast     

Cut the tofu into whatever shape you want – rectangular or triangular cutlets, strips, cubes.   Whisk together water, tamari, nutritional yeast, and spices.  Place tofu in a shallow dish and cover with marinade.  Leave four hours or overnight. 

Heat oven to 375 degrees.  Combine flour and nutritional yeast in a shallow bowl that is large enough to fit a single cutlet of tofu.  Dredge each piece of tofu in the flour mixture.  Place on a lightly oiled cookie sheet and bake for about 15 minutes, flip, then bake 10 minutes more, or until crispy on both sides.  If you plan to save any for another day, underbake it a bit so it doesn’t dry out when you warm it.    

*I almost always freeze my tofu as soon as I get it home from the store.  Freezing it changes the texture so it’s a bit more firm and can withstand more pressing, which then allows it to soak up more flavor.  This is a preference, but I recommend trying it.  Take it out a day in advance and allow it to thaw in the fridge.  If you forget, place the package in warm water until it’s loosened from the sides, then place the frozen tofu in a saucepan and cover with water.  Heat on the stove until the tofu is thawed.  Once thawed, place the tofu in a colander and gently and uniformly press until water stops coming out, more or less.

1 Comment »

  1. […] cover it while baking. Garnish with browned leeks, if desired. Serve alongside chickpea patties, tofu cutlets, or your favorite holiday meal. You can also use it as a stuffing for vegetables – I’m […]

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