Makes 8 Cutlets (serves 2 to 4 depending)
I call this DAD Tofu, not because your dad loves it (although he might), it just stands for Down And Dirty. A really simple way to make a vegan chicken cutlet with as few ingredients and as little time as possible. We’re talking tofu, breadcrumbs, poultry seasoning, and tamari. That’s basically it. You dredge, you fry, you eat. Boom. No corn starch required. No pressing the tofu needed.
The poultry seasoning does all the heavy lifting here. It’s one of those spice blends that exists for exactly this reason: to make things taste chickeny without any chicken (scroll down for a DIY blend you can make yourself). Combined with the tamari and crispy gluten-free panko, you get this golden, savory, crunchy cutlet that totally punches way above its weight for how easy it is. It’s perfect sliced on top of a salad, completely awesome in a sandwich, and great tossed with pasta.
And if you’re a dad, bonus: your kids might like it because it tastes like a chicken nugget. Cut it into squares and you’re basically running your own vegan nugget operation.
This is a wonderful recipe to double and keep on hand throughout the week! I’d say it serves 2 if using as an entree, but 4 if you are just topping pasta or salad, like this Caesar:
FAQ
Can I make these vegan chicken tofu cutlets in an air fryer?
Yes! Spray or lightly brush each breaded tofu slab with a little oil on both sides, then air fry at 400°F for about 12 to 15 minutes, flipping halfway through. They won’t be quite as deeply golden as pan-fried, but they get nice and crispy with way less oil.
Can I make these completely oil-free?
You can try air frying them without oil, but the breadcrumbs won’t crisp up as much and they’ll be a little pale. A light misting of cooking spray goes a long way if you’re trying to keep oil to a minimum — you really don’t need much.
Can I use regular panko instead of gluten-free?
Absolutely. Regular panko works great or fine store-bought breadcrumbs. I use gluten-free here to keep it accessible, but use whatever you have.
Do I need to press the tofu first?
Not for this recipe. You want the tofu to be a little moist so the tamari and breadcrumbs stick. If it’s bone dry, the coating won’t adhere as well.
What’s a “crumb mitten”?
It’s when you use your wet hand in the breadcrumbs and end up with a thick glove of panko cemented to your fingers. Use one hand for the wet (tamari) and one hand for the dry (breadcrumbs). Trust the system.
Can I bake these easy vegan chicken cutlets in the oven?
Yes. Place breaded tofu slabs on a parchment-lined baking sheet, spray lightly with oil, and bake at 425°F for about 20 to 25 minutes, flipping halfway through. They’ll be a little less crispy than pan-fried but still good.
How should I store leftovers?
They keep in the fridge for about 3 to 4 days. Reheat in a pan or toaster oven to get the crispiness back. Microwaving will make the coating soft. I don’t recommend freezing them, it changes the texture. But if you do, let me know how it turns out.
What is poultry seasoning?
There are so many different brands and they really do vary. Some contain ginger and rosemary. Some contain thyme and pepper. The two brands I enjoy most are luckily widely available and hopefully companies that will be around for a good long time: Frontier Co-op and Penzey’s Spices. They’re different, but you can’t go wrong with either. They are both unsalted, so make sure whatever blend you choose contains no salt, or you may have to adjust the recipes.
Can I make my own poultry seasoning?
For sure! Here is my favorite DIY Poultry Seasoning blend:
2 tablespoons dried sage, 1 tablespoon dried thyme, 1 tablespoon onion powder, 2 teaspoons celery seed, 2 teaspoons dried marjoram, 2 teaspoons dried rosemary, 2 teaspoons lemon pepper, 1 teaspoon ground white pepper, 1 teaspoon ground ginger
Add all ingredients to a small blender (I use a Magic Bullet) and pulse together about 15 times. It shouldn’t quite be a total powder, but everything should be coarsely ground. Store in an airtight container. Empty spice jars work great!
Gluten-Free Chick’n Tofu Cutlets
Ingredients
- 3/4 cup gluten-free panko breadcrumbs or regular if you’re not gluten-free
- 1 tablespoon poultry seasoning see FAQ
- 1/2 teaspoon fresh black pepper
- 14 oz extra firm tofu patted dry, sliced into 8 slabs widthwise
- 3 tablespoons tamari or soy sauce if you’re not gluten-free
- Olive oil and cooking spray for frying
Instructions
- Pulse the panko in a blender to get it a little finer, or crush them a bit with your hands.
- Preheat a large non-stick pan, preferably cast iron, over medium-high heat. On a dinner plate, use your fingertips to mix together the breadcrumbs, poultry seasoning, and black pepper. On a separate plate, pour the tamari.
- Place a tofu slab in the tamari, and toss to coat. Then dredge tofu in the breadcrumbs, tossing to coat as much as you can. Try to leave no naked spot. Use your dry hand to handle the tofu in the breadcrumbs, otherwise you’ll get a crumb mitten on your hand. Put breaded tofus off to the side of the plate and continue until all tofu is coated.
- Put a thin layer of olive oil in the pan. Don’t use too much oil or the breading won’t stick, two tablespoons should do it. Transfer tofu slabs to the pan. Let cook for about 5 minutes, until golden. Spray the tops of the tofu with a little cooking oil.
- Flip tofu slabs, using a thin metal spatula so that you don’t scrape off the breading. Cook for about 5 more minutes.
- Once browned, remove from pan and slice on a bias into 1/4 inch thick pieces (see pic.)
