• Home
  • About
  • Recipes
    • Baking + Sweet
      • Bread
      • Bars & Brownies
      • Cookies
      • Cakes
      • Muffins
    • Breakfast
      • Toasts
      • Oats
      • Granola
      • Pancakes
    • Beans + Grains + Bowls
    • Dips + Spreads + Toppings
    • Pasta
    • Salads + Soups
    • Snacks + Sides
    • Vegetables
    • Vegetarian Proteins
    • Fish
    • Special Diets
      • Dairy Free
      • Gluten Free
      • Vegetarian
      • Vegan
  • Index
  • Newsletter
  • Contact Me

Justine Doiron

just real good food

Recipes, Special Diets, Vegetables, Vegetarian, Vegetarian Proteins · September 12, 2022

Crispy Tofu Cutlet with Cabbage Slaw

Jump to Recipe Print Recipe

This tofu cutlet recipe had a lot of different inspirations that led to its completion – but mostly I wanted a crispy, creamy, vegetable-packed plant-based recipe that would put the most craveable chicken cutlet to shame. This is not here to compete with meat, but if you have a few friends who are skeptical of vegetarian meals, I definitely suggest you have them give this a try. This crispy tofu cutlet is a game-changer.

And this recipe is not just amazing because of the shallow-fried tofu – the creamy, easy, wholesome slaw on top gives it an extra level of crunch, flavor and contrast. Like…I never knew cabbage had this much in her. This fresh slaw perfectly balances the tofu cutlet, making this an equally fun but healthy meal, y’know?

Table of contents

  • Ingredients for the tofu cutlets
  • How to bread and shallow fry these tofu cutlets
  • Ingredients for this lemon yogurt slaw
  • How to make this cabbage slaw
  • The best way to assemble this recipe
  • Looking for other vegetarian recipes?
  • Watch the video here:

Ingredients for the tofu cutlets

  • 1 block extra firm tofu, drained and patted dry
  • 1 cup panko bread crumbs
  • 2 tbsp flax meal
  • 1/2 cup water
  • 1/2 cup whole wheat flour
  • 1/2 tsp each of garlic powder, onion powder, and kosher salt
  • 1 cup sunflower oil or grapeseed oil, for shallow frying

How to bread and shallow fry these tofu cutlets

  • Take the extra firm tofu and prop it on its side. Cut it into three long, thin rectangular pieces. Set these on a cutting board and put paper towels on top, place a baking sheet on top and weight it down to press any liquid out of the tofu. Set this aside for about 10 minutes.

***You can make the slaw during the time that the tofu is pressing.

  • Now it’s time to make the tofu cutlets. Use three separate bowls to prep the coating. In one bowl whisk together the flax and water to make a flax egg, in another bowl add the panko bread crumbs, and in the last bowl add the flour, garlic powder, onion powder and salt.
  • Toss each piece of tofu in the flour first, then dip it in the flax egg, lastly toss it in the panko bread crumbs so that it is coated on all sides.
  • Put a large pan on medium heat and bring your oil up to 350°F. When the oil is ready, shallow fry each cutlet for 2 minutes on each side, or until it is golden brown. Remove the cutlets with tongs and let them drain any excess oil on paper towels.

Ingredients for this lemon yogurt slaw

  • 1/2 small red cabbage head
  • 1/2 small red onion
  • 2 stalks celery
  • 1/2 cup mint leaves
  • 1/2 cup parsley leaves
  • 1/2 cup greek yogurt or skyr
  • 1 lemon for zest and juice
  • 2 large garlic cloves, grated with a microplane
  • 1 tbsp olive oil
  • 1 tsp coriander
  • Fresh cracked black pepper and kosher salt as needed

How to make this cabbage slaw

  • Get a large bowl to assemble the slaw. Thinly slice the red cabbage, red onion, and celery. Chiffonade cut the mint leaves and roughly tear the parsley.
  • In the large bowl, whisk together the yogurt, zest from the whole lemon, grated garlic cloves, lemon juice, olive oil, coriander, salt and pepper. Whisk and taste, add olive oil, salt and pepper as needed.
  • Toss in the mint, parsley, cabbage, onion and celery. Use clean hands to toss until all the vegetables are coated in the dressing. Set this aside.

The best way to assemble this recipe

To assemble the cutlets, plate with the tofu first, then add a generous heap of the slaw. Top with a sprinkle of sesame seeds and a drizzle of honey. Enjoy as soon as you can, so you get the crispiest tofu crunch possible 🙂

Looking for other vegetarian recipes?

Here are a few that I have been loving lately – perfect as we transition into fall, or for whenever you need a vegetarian meal that’s quick to whip up!

Cornmeal Crusted Tofu with Grilled Green Tomatoes & Hot Tahini
This dinner is my love letter to fried green tomatoes. But this time it's the tofu that is battered and fried, and the tomatoes lend themselves to a smokey char that perfectly pairs with the crispy cornmeal tofu. Add a hot tahini sauce and it's a perfect, comforting dinner.
Check out this recipe
Crispy Chickpea Bowl with Spiced Grilled Peaches & Blackened Red Onions
This bowl is everything I love about grilling – even though I don't have a grill. It's plant-based, filled with smokey-sweet flavor and is all done in one pan. It's a filling, easy and delicious dinner.
Check out this recipe
Lemon Dill & Red Pepper Beans
These beans are one of my favorite things to make in the early fall. They use peppers in their peak season – utilizing two sweet and one hot to make the beans truly balanced. Add dill, lemon, and a bit of vegan (or normal!) feta and you have the perfect wholesome comfort meal.
Check out this recipe

Watch the video here:

And that’s it for this tofu cutlet and cabbage slaw recipe!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you

Crispy Tofu Cutlet with Cabbage Slaw

5 from 2 votes
This recipe was inspired by fried feta in phyllo dough, but it turned into something amazing all on its own. This is mostly plant-based, crispy from the tofu and refreshing from the lemony slaw. If you are trying to get someone into vegetables, this fun and unique tofu recipe is a great place to start.
Print Recipe Pin Recipe
Prep Time:20 minutes mins
Cook Time:20 minutes mins
Total Time:40 minutes mins
Course: Main Course
Cuisine: American, greek
Keyword: cabbage, shallow fried, slaw, tofu
Servings: 3 servings

Equipment

  • 1 cast iron skillet
  • 1 chef's knife
  • 1 microplane

Ingredients

For the crispy tofu cutlets

  • 1 block extra firm tofu drained and patted dry
  • 1 cup panko bread crumbs
  • 2 tbsp flax meal
  • 1/2 cup water
  • 1/2 cup whole wheat flour
  • 1/2 tsp each of garlic powder, onion powder, and kosher salt
  • 1 cup sunflower oil or grapeseed oil for shallow frying

For the slaw

  • 1/2 small red cabbage head
  • 1/2 small red onion
  • 2 stalks celery
  • 1/2 cup mint leaves
  • 1/2 cup parsley leaves
  • 1/2 cup greek yogurt or skyr
  • 1 lemon for zest and juice
  • 2 large garlic cloves grated with a microplane
  • 1 tbsp olive oil
  • 1 tsp coriander
  • Fresh cracked black pepper and kosher salt as needed

For toppings

  • 1 tbsp toasted sesame seeds
  • 1 tbsp honey

Instructions

  • Take the extra firm tofu and prop it on its side. Cut it into three long, thin rectangular pieces. Set these on a cutting board and put paper towels on top, place a baking sheet on top and weight it down to press any liquid out of the tofu. Set this aside for about 10 minutes.
  • Next, assemble the slaw. Thinly slice the red cabbage, red onion, and celery. Chiffonade cut the mint leaves and roughly tear the parsley.
  • In a large bowl, whisk together the yogurt, zest from the whole lemon, grated garlic cloves, lemon juice, olive oil, coriander, salt and pepper. Whisk and taste, add olive oil, salt and pepper as needed.
  • Toss in the mint, parsley, cabbage, onion and celery. Use clean hands to toss until all the vegetables are coated in the dressing. Set this aside.
  • Now it's time to make the tofu cutlets. Use three separate bowls to prep the coating. In one bowl whisk together the flax and water to make a flax egg, in another bowl add the panko bread crumbs, and in the last bowl add the flour, garlic powder, onion powder and salt.
  • Toss each piece of tofu in the flour first, then dip it in the flax egg, lastly toss it in the panko bread crumbs so that it is coated on all sides.
  • Put a large pan on medium heat and bring your oil up to 350°F. When the oil is ready, shallow fry each cutlet for 2 minutes on each side, or until it is golden brown. Remove the cutlets with tongs and let them drain any excess oil on paper towels.
  • To assemble the cutlets, plate with the tofu first, then add a generous heap of the slaw. Top with a sprinkle of sesame seeds and a drizzle of honey. Enjoy as soon as you can 🙂

Posted In: Recipes, Special Diets, Vegetables, Vegetarian, Vegetarian Proteins

Get exclusive Justine Snacks content

You’ll Also Love

Gochujang Butter Salmon
Crispy Farro Salad on Walnut Mustard Cream
How to make Socca

Comments

  1. Kelly says

    September 15, 2022 at 12:15 am

    I love the texture of the tofu! I think it would be nice to soak in salted water for a little more flavor if there is time, Great dish!

    • Justine says

      September 19, 2022 at 3:04 pm

      ooo I love the idea of brining it! I’m so glad you liked it 🙂

  2. Brigitte says

    September 22, 2022 at 12:34 pm

    This was my first time cooking with tofu and it turned out wonderful! I used one beaten egg in place of the flax meal/water mixture, and left out the mint because I wasn’t brave enough to try it lol. I also realized I didn’t have enough yogurt so I substituted with sour cream. Despite these alterations, it was still delicious! Thanks for introducing me to this new food via a yummy and approachable recipe!

    • Justine says

      September 23, 2022 at 10:23 am

      I’m so glad you enjoyed it! And thank you so much for taking the time to leave a review 🙂

  3. Hilary says

    September 22, 2022 at 2:06 pm

    5 stars
    This was unreal. Low effort high reward recipe. No notes.

    • Justine says

      September 23, 2022 at 10:21 am

      Omg I’m so thrilled you liked it – thank you for taking the time to leave a comment!

  4. Ashlyn says

    September 22, 2022 at 6:17 pm

    In your tik tok you mentioned having a spicy version to the crispy tofu. Would that just be marinating the tofu in a hot sauce? I’d love to try it.

    • Justine says

      September 23, 2022 at 10:21 am

      It’s titled “Nashville Hot Tofu” on this blog! It’s super good 🙂

  5. Bess says

    October 4, 2022 at 4:15 pm

    5 stars
    Saw this on instagram last week and haven’t been able to get it out of my mind… made for dinner last night and it was DELICIOUS!! Big fan. Thank you!

    • Justine says

      October 4, 2022 at 9:57 pm

      Omg YAY I’m so glad you made it!! Thank you for taking the time to leave a rating and review <3

Next Post >

Lemon Parmesan Chickpea Crisps

Hey! I'm Justine. A recipe developer, highly dedicated eater, bread enthusiast and overall carb queen. It's a lot to fit into one bio, I know. But I'm so glad you're here! This is where I store all my recipes, feel free to take a look around!

Reader Favorites

  • Blueberry Cookies | Vegan & Naturally Blue!
  • Baked Kale Salad with Crispy Quinoa
  • Brussels Sprout Salad with Anchovy Tahini & Za’atar Chickpeas

hey there

I'm Justine. A recipe developer, highly dedicated eater, bread enthusiast and overall carb queen. It's a lot to fit into one bio, I know. But I'm so glad you're here! This is where I store all my recipes, feel free to take a look around!

trending now

  • Single-Serving Craftsman & Wolves ...
  • Brussels Sprout Salad with Anchovy Tahini...
  • Baked Kale Salad with Crispy Quinoa
  • Blueberry Cookies | Vegan & Naturally...

Latest on Instagram

Over a year after our queen Emily Mariko put Craft Over a year after our queen Emily Mariko put Craftsman & Wolves on the radar of everyone outside of SF, it’s finally time for an homage recipe! (mostly because I’ve been craving it for a year tbh…I am very behind)

This isn’t a recreation, but instead a vegetarian (the original has pork sausage), sinlge-serving, almost cheesy-tasting variation. I used cornmeal for a little more substance and density, more spices than I can count (they’re all worth it, I promise), and a 6-minute egg, which when enclosed in the batter, stays jammy even after baking 🥚

The full recipe for this single muffin is on the site, and I hope it might make it into your long weekend somewhere 💚 Happy Saturday everyone

https://justinesnacks.com/single-serving-craftsman-wolves-the-rebel-within-muffin/
.
.
.
.
#egginahole #muffins #baking #singleserving
The reason why I am always telling my friends to s The reason why I am always telling my friends to sharpen their knives 🥺

https://justinesnacks.com/lemon-poppy-salad-with-stracciatella/

#lemonsalad #stracciatella #poppyseedsalad
SNACKS + CHEF! Today @ayesha_rare invited me int SNACKS + CHEF! 

Today @ayesha_rare invited me into her kitchen at @shukettenyc, one of my favorite places in NYC (and on the NYTimes top 100 list, NO BIG DEAL). 

If you haven’t been to Shukette, they are famous for their small plates, shareable menu and signature “rip & dip” style. Ayesha shared her famous pita recipe (look for that PUFF) and their smoked Arctic char dip - which, yes, I do pick favorites, and yes, that one is it 😍

I’m by no means a professional, so whenever I get to cook with one it’s the most fun thing in the world. As for the recipes, well, you’ll have to check in with Ayesha for those 😎 

**PS the audio might be less than great, but we were in a professional kitchen! With professionals! I’d sacrifice audio for pita any day 🙏

#shukette #cookingvideos
The re-done (and much better!) Gideon’s Cookie r The re-done (and much better!) Gideon’s Cookie remake recipe! Part 1 & 2 will be up in my stories - but long story short, I took one of the worst recipes on my blog, and after painful trial and error, turned it into one of my best.

This video is the culmination of about a week of testing of the iconic @gideonsbakehouse cookie, with various flours, bake times, chocolate and ratios thrown in the mix. 

I’m nowhere near a professional baker, just an enthusiast, so the full journey is on TikTok and reshared in my stories, just in case you want to see but don’t have that app! 

Plus the recipe will be linked in bio, after this much work I would never withhold it from you 💚🍪

https://justinesnacks.com/gideons-bakehouse-copycat-chocolate-chip-cookie-recipe/
.
.
.
#chocolatechipcookies #bakingscience #gideonsbakehouse
Olive oil muddled strawberry Paper Plane - and I’m so so excited to say this is #sponsored by my loves over at @getgraza!

You can check my stories for more info about why I love Graza and why you see them in *almost* every video, but when it comes to olive oil, they have one of my favorite systems. You can subscribe to get two bottles, the larger (The Sizzle) made specifically for cooking, and the smaller (The Drizzle) meant for finishing, dipping, swirling, whatever. And idk how to say this and not sound cheesy, but they’re more than just that brand you see everywhere on social media. Their team is great, their process is great, and their level of quality and flavor. is. great. Their product is all single-origin Spanish olive oil, so I can’t vouch for them more 🫡

And if you don’t want to subscribe, they’re now in Whole Foods! As someone who has known the founders from early on, I felt like a proud child.

Ok, I’m getting emotional. But this cocktail itself could not be easier (recipe in video!), and strawberries marinated in Graza’s single origin drizzle add a peppery note that you have to try at least once.

And last but not least, my code!! JUSTINESNACKS for $5 off your first Graza Duo (Sizzle and Drizzle). Buy Graza in my name to avenge me and I’ll love u forever 💚

Ok, oil on my children - and plz make this drink 🍹 

https://justinesnacks.com/strawberry-paper-plane/
What is essentially Pizza Toast, but all-grown-up. What is essentially Pizza Toast, but all-grown-up. Because a singular anchovy makes everything better. (Also my sourdough was just dying to be put to use)

The full recipe is on the blog, done in 15 minutes or less, and just really delicious. Although tbh my younger self would probably still prefer the microwaved version, which tbh I respect. 

And if there are any nostalgic recipes you made that you’d want recreated, let me know, I’m always down for another savory toast 🍕 

https://justinesnacks.com/pizza-toast/

#cherrytomatoes #pizzatoast #healthyrecipes
A peanut butter cold brew birthday cake! Gift gi A peanut butter cold brew birthday cake! 

Gift giving is not my love language, I’m more of a words of affirmation girl, so I wanted to make this video (and this cake!) my birthday present 🥹

This is the “Ashley’s Birthday Cake” recipe from @joannebchang’s book, Pastry Love. I used just traditional buttercream recipes for the chocolate, peanut butter and vanilla bean buttercreams. Oreo crumble was added, because you all insisted 😌

Happy Birthday @e_lipk4 💚

#cake #cakedecorating #birthdaycake
  • About
  • Privacy Policy
  • Contact Me

Copyright © 2023 Justine Doiron · Theme by 17th Avenue