Hi All,
These tofu cutlets come out nice and crispy on the outside for a great mock chicken cutlet. With a light breading they are a great alternative to meat. The sauce is a little sweet with the heirloom tomatoes and a little savory with the capers and white wine reduction. Serve this main protein with a side of sauteed vegetables and you will have a complete meal. Enjoy!
- 1 cake extra firm organic tofu, sliced ?? thick, into 10 slices
- ? cup panko flakes
- ? c breadcrumbs
- 2 eggs
- ? t. salt
- ? t. pepper
- 3 Tbs. Olive Oil
- 2 Tbs. garlic, minced
- ? onion, diced
- 1 shallot, minced
- 1 pint heirloom cherry tomatoes, quartered
- 2 Tbs. capers
- 1 Tbs. chopped parsley
- ? c white wine
- Salt and pepper to taste
- Lay out tofu slices on a dry towel, cover with another towel, and press lightly to dry.
- Combine breadcrumbs, panko flakes, salt and pepper in a shallow dish. In another dish, beat the eggs. Dip tofu slices in the egg and then breadcrumbs.
- Cover bottom of heavy skillet with 2 Tbs. olive oil. When oil is hot, saut? the pieces of tofu until golden brown on both sides. Wipe out pan, add more oil and repeat with remaining tofu. Remove from pan and place on paper towel to absorb oil.
- Wipe out skillet to clean. Add remaining 1 Tbs olive oil, and saut? onions, shallot and garlic on medium heat for 5 minutes. Add capers, and tomatoes. Cook for 3 minutes, until tomatoes soften, add wine and cook for 2 minutes, add salt and pepper to taste.
- Arrange tofu cutlets on platter and cover with sauce. Garnish with chopped parsley.
Step-By-Step Instructions
Lay out tofu slices on a dry towel, cover with another towel, and press lightly to dry.
Combine breadcrumbs, panko flakes, salt and pepper in a shallow dish. In another dish, beat the eggs. Dip tofu slices in the egg and then breadcrumbs.
Cover bottom of heavy skillet with 2 Tbs. olive oil. When oil is hot, saut? the pieces of tofu until golden brown on both sides. Wipe out pan, add more oil and repeat with remaining tofu. Remove from pan and place on paper towel to absorb oil.
Wipe out skillet to clean. Add remaining 1 Tbs olive oil, and saut? onions, shallot and garlic on medium heat for 5 minutes.
Add capers, and tomatoes.? Cook for 3 minutes, until tomatoes soften, add wine and cook for 2 minutes, add salt and pepper to taste.
Arrange tofu cutlets on platter and cover with sauce. Garnish with chopped parsley.
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