How do you get tofu cutlets crispy in the oven?

Three things: press out as much water as you can, use a three-step breading of cornstarch, a wet wash, and panko, and toss the panko in oil before coating the tofu. Baking at a high temperature (425°F) on a wire rack finishes the job.

Do you have to press tofu for tofu cutlets?

For extra-firm tofu, yes. Excess water turns to steam in the oven and softens the coating from the inside. If you buy "super-firm" or "high-protein" tofu, you can usually skip pressing and just pat the slabs dry.

What kind of tofu is best for tofu cutlets?

Extra-firm or super-firm. Silken and soft tofu are too delicate to slice into slabs and bread.

Can I make crispy tofu cutlets in the air fryer?

Absolutely. Air fry breaded cutlets at 390°F for 10 to 12 minutes, flipping halfway, until golden. Lightly misting them with oil helps them brown evenly.

Is panko gluten-free?

Regular panko is made from wheat, so it isn't. Look for a panko labeled gluten-free, and use tamari instead of standard soy sauce to keep the whole recipe gluten-free.

Can you make lemon dill slaw ahead of time?

Yes. Shred the cabbage and whisk the dressing up to 3 days ahead, storing them separately. Toss them together within an hour or two of serving so the slaw stays crunchy.

Can you freeze breaded tofu?

Baked tofu cutlets freeze very well for up to 2 months. Freeze them after baking, then reheat from frozen in the oven or air fryer.

What goes well with crispy tofu cutlets?

The slaw makes this a complete meal, but roasted potatoes, roasted beets , or Mexican air fryer cauliflower are all great on the side if you want something more filling.

Crispy Tofu Cutlets with Lemon Dill Cabbage Slaw (Vegan, GF)

Description

Crispy tofu cutlets with a golden gluten-free panko crust, baked instead of fried, and served with a creamy, tangy lemon dill cabbage slaw. A high-protein vegan dinner that’s easy enough for weeknights.

Ingredients

Units Scale

For the Tofu Cutlets

2 (14 oz) blocks extra-firm tofu
2 tablespoons tamari (gluten-free soy sauce)
1 tablespoon lemon juice
1 teaspoon garlic powder

For the Breading

1/3 cup cornstarch (or arrowroot starch)
1/2 cup unsweetened plain soy milk
2 tablespoons Dijon mustard
1 1/2 cups gluten-free panko
2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon dried dill
1/2 teaspoon salt, plus a pinch for the cornstarch

For the Lemon Dill Cabbage Slaw

5 cups thinly shredded green cabbage (about 1/2 medium head)
1/3 cup fresh dill, chopped, divided
2 green onions, thinly sliced
2 tablespoons capers, drained (optional)
3/4 cup unsweetened plain dairy-free Greek-style yogurt (soy-based recommended)
Zest of 1 lemon
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 small garlic clove, grated
1 teaspoon maple syrup
Salt and black pepper, to taste
Chopped chives and lemon wedges, for serving

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Instructions

Preheat oven to 425°F. Line a large baking sheet with parchment and set a wire rack on top, if using.
Drain tofu and cut each block horizontally into 4 slabs about 1/2 inch thick (8 cutlets total). Press between clean towels under a heavy pan for 15 minutes.
Whisk tamari, lemon juice and garlic powder in a shallow dish. Marinate tofu 5 minutes per side (10 minutes total).
Set up three shallow bowls: cornstarch with a pinch of salt; soy milk whisked with 2 tablespoons Dijon; panko rubbed with olive oil, smoked paprika, dried dill and 1/2 teaspoon salt.
Dredge each slab in cornstarch, dip in the soy milk mixture, then press firmly into the panko on all sides. Arrange on the rack or parchment.
Bake 25-30 minutes until deep golden and crisp, flipping at 15 minutes if baking directly on parchment (or rotating the pan if using a rack).
Meanwhile, whisk yogurt, lemon zest, lemon juice, 1 tablespoon Dijon, garlic, maple syrup and 2 tablespoons fresh dill. Season with salt and pepper. Reserve 1/4 cup for drizzling.
Toss cabbage, remaining dill, green onions and capers with the rest of the dressing. Rest 5-10 minutes and adjust seasoning.
Slice cutlets into strips. Serve 2 cutlets per plate over slaw, drizzled with reserved dressing and topped with chives and lemon wedges.

Notes

Air fryer: Bread as directed, mist with oil, and air fry at 390°F for 10-12 minutes, flipping halfway.
Storage: Keep cutlets and slaw separate. Cutlets 4 days in the fridge; dressed slaw best within 2 days.
Reheat: 400°F oven for 8-10 minutes or air fryer at 375°F for 4-5 minutes. Avoid the microwave.
Freeze: Baked cutlets freeze up to 2 months; reheat from frozen at 400°F for 15-18 minutes.
Not gluten-free? Use regular panko and soy sauce.
Nutrition is an estimate based on 4 servings and assumes some breading is left over.

Prep Time: 25 minutes
Cook Time: 25 minutes
Category: Dinner, Lunch
Method: Baking, Oven
Cuisine: American

Nutrition

Serving Size: 1
Calories: 520
Sugar: 6 g
Sodium: 780 mg
Fat: 25 g
Saturated Fat: 3.5 g
Carbohydrates: 42 g
Fiber: 6 g
Protein: 31 g
Cholesterol: 0 mg