These quick and easy tofu cutlets can be eaten as is, added to your favorite salad, a sandwich, a wrap or even dipped in your favorite dipping sauce. Lately I've been eating them in salad—a bed of romaine lettuce with onion, tomato and drizzling a vegan honey mustard-style dressing.
BAKED HERBED TOFU CUTLETS
Yield: 8 cutlets / 4 servings
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Ingredients
juice of 1 lemon
1 lb. block organic tofu, drained and sliced into 8 cutlets
6 Tbsp fine gluten free breadcrumbs (recipe here or use store bought)
2 tsp dried parsley
1/2 tsp sea salt
1/8 tsp finely ground black pepper
1/4 tsp garlic powder
1/4 tsp onion powder
Preheat oven to 425˚ F. Prepare a baking sheet with parchment paper.
Place juice of 1 lemon into a shallow dish, large enough to fit the tofu cutlets. In a separate shallow dish, mix breadcrumbs with parsley, salt, pepper, garlic powder and onion powder.
Dredge tofu cutlets in lemon juice, then in the herbed bredcrumb mixture. Place cutlets onto the parchment covered baking sheet and bake at 425˚ F for 25-30 minutes or until golden brown.
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NOTES: These cutlets refrigerate well, great for take along lunches.
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*gluten free, soy free, and low fat
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