Tofu Cutlets

[This quick and easy recipe comes to us from Angel, a contributor to Gentle World, for Incredibly Delicious: Recipes for a New Paradigm.] 

(Tofu and tempeh can be used interchangeably, so feel free to mix, match and generally experiment until you learn how you like these the best… Once you get the basic technique down, you’ll find that these are really quick and simple to make.)

Feel free to add some of your favorite seasonings – try making them in Indian, Italian or Chinese style!

1 lb. organic tofu, rinsed & drained

2 Tbsp. tamari or substitute

tahini dressing: 2–3 Tbsp. tahini, 2 Tbsp. water, excess marinade (see below)

3 Tbsp. nutritional yeast

2 Tbsp. bran

garlic powder, to taste

onion powder, to taste

2 tsp. salt-free herb seasoning such as Spike

favorite seasonings (optional)

1.  Cut tofu into six slices and marinate in tamari for 10 minutes.

2.  Make tahini dressing, using excess tamari from marinade. Spread on one side of each cutlet. Add half the nutritional yeast, bran and seasonings.

3.  Place each cutlet, coated side down, in an oiled frying pan on medium heat.

4.  While frying, coat the exposed cutlet sides with the remaining dressing, yeast, bran and seasonings. Cook until browned. Flip; cook 5 more minutes.

(You can skip the frying and make an equally delicious version by simply baking the cutlets on a baking sheet lined with paper. Bake in a pre-heated oven at 350º for about 25–30 minutes, but make sure you coat both sides of the cutlets.)

• Variation ~ Dip tofu slices in thick tahini dressing. Dip in breading. Pan fry.

Yields 7 cutlets.