Vegan Tofu Cutlets

READY IN: 20mins


  • 16
  • 12
    cup whole wheat breadcrumbs
  • dried spices (any kind you like ( salt and pepper usually are necessary, but the rest is up to you, Italian, taco)
  • 1 12
    teaspoons Ener-G Egg Substitute, equivalent to 1 egg (15 calories total)


  • Cut the tofu block into fourths horizontally (to create 4 thinner slabs).
  • Press each slab, wrapped in a paper towel, between two plates, with a large book or full tea kettle on top. Change the paper towels whenever they get become soaking wet (or else they're just sitting in their own water). Remove the slabs when they are to your desired dryness (there is no exact amount of time to leave them under there).
  • Prepare the EnerG according to the directions on the box (1 1/2 tsp beaten into 2 TB warm water).
  • Crush up the breadcrumbs if they are not finely ground. Put them into a flat dish or tray. Mix your dried spices evenly into the breadcrumbs.
  • Put the "egg" mixture into a flat dish or tray of its own.
  • Dip each tofu slab into the egg mixture, evenly covering the front and back. Then dip its front and back in the breadcrumbs.
  • Move to a baking sheet coated with Pam.
  • Bake your cutlets at 350 degrees for 15-20 minutes (until they are golden brown). You may need to flip them if you use a traditional oven -- we've only baked them in our convection oven and we didn't need to.
  • Tips for serving: as is, or in a sandwich with soy cheese. In fact, REALLY good with soy cheese or some other vegan cheese equivalent. Or you could turn it into a tofu parm! Enjoy!