Crispy Tofu Cutlet with Cabbage Slaw

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?

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!

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