Crispy Breaded Tofu Cutlets with Tasty Vegan Gravy
These delicious and crispy Tofu Cutlets make an excellent main dish or side for a vegan Thanksgiving or any family meal.
- 16 oz. block tofu pressed or blotted
- 1/4 cup tamari
- 1/4 cup orange juice
- 1 tsp. poultry seasoning
- 1 tsp. rubbed sage
- 1/4 tsp. ground black pepper
- 1/4-1/2 cup cornstarch or all-purpose flour
- 1/2 cup plant based milk
- 1 cup panko bread crumbs regular or gluten-free
for the Gravy
- 1/3 cup orange juice
- 1/4 cup tamari
- 1/2 tsp sesame oil
- 1 tsp sage
- 1/4 tsp poultry seasoning
- 1/3 tsp onion powder
- 1/4 tsp garlic powder
- 2 Tbsp nutritional yeast
- 1/4 cup all purpose flour
Add all the marinade ingredients to a bowl and whisk together.
Remove the tofu from the package and give it a quick rinse. Wrap in a clean dish towel or paper towels and pat firmly to remove excess moisture.
Slice the tofu from the side to create a total of 8 flat slices.
Place the slices into a baking dish or other flat container, preferably with a lid.
Cover the tofu slices with the marinade, making sure to cover all sides.
Marinade for at least two hours or overnight.
After the tofu has marinaded, it is time to bread.
Preheat your oven to 400 F degrees.
Lay out two small dishes and a bowl. Add your plant based milk to the bowl. Put the flour or cornstarch on one dish and the bread crumbs on the other.
Take a tofu slice and cover it with the flour or cornstarch. Dip the slice into the milk, and then cover with breadcrumbs. Place on a baking sheet.
Bake for 20-25 minutes or until golden brown.
Tasty Vegan Gravy
Place all the wet ingredients, including any leftover tofu marinade in a saucepan over medium-low heat.
Whisk in the spices, nutritional yeast, and flour or cornstarch until blended and bubbly.
Serve over tofu cutlets.
Also goes great with mashed potatoes, or over homemade biscuits with vegan sausage.