Thick slabs of extra-firm tofu are breaded and pan-fried until deeply crispy. They’re served with a saucy and jammy tomato sauce made with cherry tomatoes. It’s a bit of a vegetarian twist on a classic chicken nugget/ketchup combo, and a fun option for the whole family!
I’ve been dreaming up some kind of crispy tofu cutlet for a while, and these came together on the first try! You’ll slice, press, and dredge the tofu in a standard flour/egg/panko mixture, then pan-fry on all sides until deeply golden brown and crispy.
I like to serve them with this fresh tomato sauce, but you can really be flexible here! This is more of a method than anything, so feel free to play around and experiment as you like.
Variations
- Buffalo-style: Omit the tomato sauce and toss the hot cutlets with a homemade buffalo sauce. Serve with a side of ranch! You can even chop the tofu and make a buffalo tofu wrap.
- Tofu “parm“: Top each cutlet with a slice of mozzarella, then broil until melted. Serve with the tomato sauce.
- Crispy tofu sandwich: Omit the tomatoes and make a sandwich with a hamburger bun, slice of tofu, and a homemade slaw.
- Baked: Preheat the oven to 425°F. Line a baking sheet with parchment paper and coat or spray with oil. Bake in the oven for 8 – 10 minutes on each side until golden brown (it won’t look as golden as in the picture, but it should be nicely crispy).
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Crispy Tofu Cutlets with Jammy Tomatoes
Ingredients
- 1 (14-ounce) container extra-firm tofu, drained
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon fennel seeds, optional
- ⅛ teaspoon red chili flakes, use double for a spicy version
- 1 shallot, peeled and thinly sliced into rings
- 2 garlic cloves, peeled and minced
- 12 ounces cherry tomatoes, halved
- 1 teaspoon apple cider vinegar
- ½ cup water
- Salt and black pepper
- ½ cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- ¼ cup neutral oil, for frying
Instructions
- Press the tofu: Pat 1 (14-ounce) container extra-firm tofu dry with a clean kitchen towel. Wrap the tofu in a clean kitchen towel and place on a rimmed baking sheet. Top with a heavy skillet or several cans and press for 15 – 20 minutes while you prepare the sauce.
- Make the sauce: Set a medium skillet over medium-low heat with 1 tablespoon extra-virgin olive oil. Add the ¼ teaspoon fennel seeds (if using), ⅛ teaspoon red chili flakes, 1 shallot, and 2 garlic cloves. Saute for 3 – 5 minutes or until the vegetables are softened. Add 12 ounces cherry tomatoes, 1 teaspoon apple cider vinegar, and ½ cup water, and bring to a simmer over medium heat. Simmer for 15 – 20 minutes, stirring occasionally, until the tomatoes have collapsed and the mixture is saucy. Season with salt and pepper, and set aside while you finish the tofu.
- Prep the tofu: Place ½ cup all-purpose flour, 2 large eggs, and 1 cup panko breadcrumbs in three separate wide, shallow bowls. Whisk the eggs, and season each bowl with a good amount of salt and pepper. Add 1 teaspoon garlic powder to the bowl of breadcrumbs. Slice the block of tofu in half lengthwise, then cut into ⅓-inch-thick rectangles that are about 2 inches wide. Season pieces generously with salt and pepper. Coat each piece in the flour, dusting off any excess, then dip into the eggs, and finally, the panko.
- Cook: Set a large skillet over medium heat with ¼ cup neutral oil. Once the oil is shimmering, add the tofu and cook, 2 – 3 minutes per side until deeply golden brown. Transfer to a paper-towel lined wire rack (or a paper-towel lined plate) to drain off excess oil and immediately sprinkle with a pinch of salt.
- Serve: Spoon the warm jammy tomatoes over or alongside the crispy tofu and serve immediately. Enjoy!
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
