A delicious, healthy, and satisfying plant-based meal featuring crispy tofu cutlets paired with a refreshing lemon dill cabbage slaw.
Ingredients
Scale:
14 ounces firm tofu, pressed and drained
1 cup breadcrumbs (plain or seasoned)
1/4 cup all-purpose flour (or gluten-free flour)
1/2 cup unsweetened plant-based milk (almond, soy, or oat milk)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
Salt and pepper to taste
2 tablespoons olive oil
2 cups green cabbage, thinly sliced
1 cup red cabbage, thinly sliced
1 carrot, grated
1/4 cup fresh dill, chopped (or 1 tablespoon dried dill)
2 tablespoons olive oil
2 tablespoons apple cider vinegar
1 tablespoon lemon juice
1 teaspoon maple syrup (optional)
Salt and pepper to taste
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Slice the pressed tofu into 1/2-inch thick cutlets.
In a shallow dish, mix the flour with garlic powder, onion powder, smoked paprika, salt, and pepper.
Pour the plant-based milk into another shallow dish. In a third dish, place the breadcrumbs.
Dredge each tofu cutlet in the flour mixture, then dip it into the plant-based milk, and finally coat it with breadcrumbs.
Place the breaded tofu on the prepared baking sheet. Drizzle with olive oil.
Bake in the preheated oven for 25-30 minutes, flipping halfway through.
While the tofu is baking, prepare the lemon dill cabbage slaw by mixing the green cabbage, red cabbage, grated carrot, and chopped dill in a large bowl.
In a separate small bowl, whisk together the olive oil, apple cider vinegar, lemon juice, maple syrup (if using), salt, and pepper. Pour this dressing over the cabbage mixture and toss well.
Once the tofu cutlets are crispy, remove them from the oven and let them cool slightly before serving.
