Crispy Tofu Cutlet with Cabbage Slaw
This Crispy Tofu Cutlet with Cabbage Slaw 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.
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 tablespoons flax meal
- 1/2 cup water
- 1/2 cup whole wheat flour
- 1/2 teaspoon 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 tablespoon olive oil
- 1 teaspoon coriander
- Fresh cracked black pepper and kosher salt as needed
For toppings
- 1 tablespoon toasted sesame seeds
- 1 tablespoon 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 weigh 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. :)