For today’s recipe, I want to share a dish that has become a staple in my diet. I eat it no less than twice a week because of how easy it is to make and how healthy it is! This dish is a take on the famous chicken cutlet recipe but obviously as vegans we can’t eat chicken so I wanted to make a comparable meal :). And, this one hits it right on the nose!
The outside has the perfect crispy texture made by combining gluten-free bread crumbs, Nutritional yeast (to give a cheesy flavor), and Italian seasoning. So So delicious!!! For the dip I combine 1 part vegenaise (vegan mayo) with 1 part mustard (spicy or mild, your preference).
These vegan tofu cutlets are so easy to make for any season and any occasion. Trust me what I say, you will definitely be eating these more then once a week. 🙂 Who knew HEALTHY could taste sooo good!
Jump to Recipe
Ingredients
- 1 block of extra firm tofu
- 2 tbsp Italian seasoning
- 1/4 cup Ian’s gluten free & vegan free bread crumbs. I buy them in bulk from Walmart here.
- 1/4 cup nutritional yeast (gives the cheesy flavor without adding cheese! 🙂 )
- 1/4 cup Follow Your Heart Original Vegenaise or your favorite
- 2 tbsp spicy or regular mustard
- Olive Oil- for coating tofu
Directions
- Preheat oven to 400 F
- While over is pre-heating take firm block of tofu and place a heavy plate on top for 10 minutes to drain excess water.
- Slice tofu into 1/2 inch slices (width wise) and then prepare seasoning.
- In a bowl combine nutritional yeast, breadcrumbs and Italian seasoning. In a separate bowl add some olive oil (used for dipping).
- Lay tofu cutlets into the oil, coating each side then dip into breadcrumb mixture (making sure to coat all sides).
- Add to a greased baking sheet and bake 10 minutes each side or until the inside is cooked to your liking (12 minutes for a crispier texture).
- While cutlets are cooking, in a dipping dish combine mayo and mustard
- Once cutlets are cooked, serve and eat! Enjoy 🙂
Gluten free & Vegan “Cheesy” Tofu Cutlets with Spicy Mayo Dipping Sauce
Ingredients
- 1 block of extra firm tofu
- 2 tbsp Italian seasoning
- 1/4 cup Ian's gluten free & vegan free bread crumbs.
- 1/4 cup nutritional yeast
- 1/4 cup Follow Your Heart Original Vegenaise or your favorite
- 2 tbsp spicy or regular mustard
- Olive Oil for coating tofu
Instructions
- Preheat oven to 400 F
- While over is pre-heating take firm block of tofu and place a heavy plate on top for 10 minutes to drain excess water.
- Slice tofu into 1/2 inch slices (width wise) and then prepare seasoning.
- In a bowl combine nutritional yeast, breadcrumbs and Italian seasoning. In a separate bowl add some olive oil (used for dipping).
- Lay tofu cutlets into the oil, coating each side then dip into breadcrumb mixture (making sure to coat all sides).
- Add to a greased baking sheet and bake 10 minutes each side or until the inside is cooked to your liking (12 minutes for a crispier texture).
- While cutlets are cooking, in a dipping dish combine mayo and mustard
- Once cutlets are cooked, serve and eat! Enjoy 🙂
If you liked this post then you may enjoy these
- Review: My favorite gluten free & vegan banana bread mix
- Vegan, Gluten free & Paleo Sweet Potato Soup
- Raw Vegan Vegetable Spring Rolls with mango dipping sauce {GF, Raw, Healthy}
- Vegan Tofu, Sweet Potato & Veggie Bowls {V, GF, Paleo, Healthy}
- Vegan Vegetable Plant-based Sushi with ginger sauce {gluten-free, vegan, healthy, dairy-free, raw vegan}
- Vegan & Gluten-free Orange Chicken – Chinese Food Copycat {GF, V}
- 32 of the best vegan & gluten-free campfire recipes {GF, V, DF, Healthy}
- Paleo & gluten-free cinnamon granola {gf, df, vegan, paleo, healthy}
- Gluten-free & dairy free ham, cheddar cheese & chive scones {GF, DF}
- 22 delicious gluten-free pies to make for summer parties
Thank you so much for reading today’s post! Have a wonderful week! 🙂
Follow this blog via email so you never miss a post!
Latest Posts
