Tofu Cutlets with Avocado & Citrus Sprout Salad
Another version of my favorite tofu cutlets - these were born because I was craving an avocado toast, but with a bit more umpfh to it. This cutlet is packed with more flavor in the actual tofu than you're used to (new and improved!) and is topped with a bright, citrusy za'atar salad. It's everything I want in a balanced, crispy and wholesome meal.
Equipment
- 1 high-sided skillet
Ingredients
- 1 14 oz. block of extra firm tofu
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1/2 cup whole wheat flour
- 1 cup plant-based milk of choice
- 2/3 cup panko bread crumbs
- Grapeseed or avocado oil
- 1 tablespoon fresh za'atar
- 1/2 teaspoon Aleppo pepper flakes
- 1 tablespoon high quality extra virgin olive oil plus more as needed
- Kosher salt
- 2 tablespoons freshly torn parsley leaves
- 1 tablespoon fresh dill
- Zest from 1/3 of an orange
- 1 lemon for zest and juice
- 1/2 pint alfalfa sprouts
- 1 large avocado
- 2 tablespoons ricotta salata
Instructions
- Drain the tofu and cut it lengthwise into 3 large rectangular pieces. Line a baking sheet with paper towels and lay the tofu flat on them. Cover with a few more sheets of paper towels and press another sheet pan on top. Weigh this down with a few books and press out any excess moisture for 10-15 minutes, but no longer than that.
- While the tofu is pressing, whisk together the soy sauce and vinegar in a small dish.
- Prepare 3 shallow bowls, one with the whole wheat flour, one with the milk and one with the panko breadcrumbs. Season the flour and breadcrumbs with a pinch of salt each.
- When the tofu has been pressed for 15 minutes or so, uncover. Use a brush to dab the soy sauce mixture onto each side of the tofu. The pieces should absorb this mixture like a sponge, leaving them only slightly damp.
- Carefully dip each piece of tofu in the whole wheat flour first, fully coating the surface area. Transfer to the plant based milk for a quick dunk, then carefully transfer to the panko, flipping the tofu to fully coat it. Set these cutlets aside.
- In a high-sided sauté pan, add the grapeseed or avocado oil until it comes about 3/4 of an inch up the side of the pan. Put the heat on medium and let the oil come up to 325°F-350°F.
- Fry the cutlets one at a time for 3-4 minutes on each side or until golden. Transfer to paper towels to drain.
- Once the cutlets are done, whisk together the za'atar, Aleppo, olive oil and salt in a large bowl. Add in the parsley, dill, orange zest, lemon zest and lemon juice. Toss to combine, taste and season with more salt as needed. Add in the sprouts and crumble in the ricotta. Toss to combine.
- Peel and slice the avocado.
- To assemble, add a generous amount of avocado slices to the top of each cutlet, then pile the sprout salad on top. It should be crunchy, creamy and zippy. All of my favorite things.