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Breaded Tofu Cutlets with Savory Herb Gravy Recipe

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4 from 13 reviews

  • Author: Emma
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Diet: Vegan

Description

These breaded tofu cutlets with savory herb-infused gravy make a delicious and hearty holiday main course. The tofu is simmered in a flavorful broth with fresh herbs, then coated in crispy panko breadcrumbs and baked to golden perfection. Served alongside a rich, velvety vegetable gravy thickened with cornstarch, this recipe is a wonderful plant-based option full of comforting flavors.

Ingredients

Tofu and Broth

  • 1 (16 ounce) block super firm tofu
  • 4 cups vegetable broth
  • ½ lemon, juiced
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 2-3 leaves fresh sage
  • 1 teaspoon salt (up to 1 tablespoon depending on broth saltiness)
  • ¼ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon oregano
  • ½ teaspoon paprika

Breading and Coating

  • ¾ cup panko breadcrumbs
  • Spray oil (for baking)
  • ¼ cup cornstarch (for gravy thickening)

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (204°C) to prepare for baking the tofu cutlets to a crispy golden finish.
  2. Slice the Tofu: Cut the super firm tofu block into 10 even rectangular slices to ensure uniform cooking.
  3. Prepare & Simmer Broth: In a large pot, combine vegetable broth, fresh rosemary, thyme, sage, lemon juice, salt, black pepper, garlic powder, onion powder, oregano, and paprika. Taste and adjust salt as needed depending on your broth’s seasoning.
  4. Cook Tofu in Broth: Add tofu slices into the pot and bring the mixture to a boil over high heat. Boil for 10 minutes to infuse the tofu with the flavorful broth.
  5. Bread the Tofu: Carefully remove tofu from the pot. Because the tofu will be wet, coat each slice evenly with panko breadcrumbs, which will stick well due to moisture.
  6. Bake the Tofu: Arrange the breaded tofu slices on a lined baking sheet. Lightly spray with oil and bake in the preheated oven for 20 minutes or until the cutlets are golden brown and crispy.
  7. Make the Gravy: Remove the herb sprigs from the broth. In a small bowl, mix ¼ cup cornstarch with ½ cup (120 ml) water to create a slurry. Stir this slurry into the broth and cook over high heat on the stove, whisking continuously until the gravy boils and thickens.
  8. Final Seasoning: Taste the thickened gravy and adjust seasonings as desired to enhance flavor.
  9. Serve: Once tofu cutlets are golden and fully baked, plate them with the warm herb gravy on the side for dipping or pouring over the tofu. Enjoy as a comforting main dish.

Notes

  • Using super firm tofu is essential to maintain shape during cooking and baking.
  • Adjust salt in the broth carefully depending on the sodium content of your vegetable broth.
  • Panko breadcrumbs provide a lighter and crispier texture than standard breadcrumbs.
  • You can substitute fresh herbs with dried herbs if needed, but reduce the quantity by about half.
  • The cornstarch slurry is essential to thicken the gravy without lumps; mix thoroughly before adding.
  • Serve this recipe with mashed potatoes or roasted vegetables for a complete holiday meal.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dinner, Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://myeasyplate.com/breaded-tofu-cutlets-with-savory-herb-gravy-recipe/