Go Back
–+ servings
Tofu cutlets over cabbage slaw.

Crispy Tofu Cutlet with Cabbage Slaw

5 | 2 reviews
This Crispy Tofu Cutlet with Cabbage Slaw recipe was inspired by fried feta in phyllo dough, but it turned into something amazing all on its own. This is mostly plant-based, crispy from the tofu and refreshing from the lemony slaw. If you are trying to get someone into vegetables, this fun and unique tofu recipe is a great place to start.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 3 servings

Equipment

Ingredients

For the crispy tofu cutlets
  • 1 block extra firm tofu, drained and patted dry
  • 1/2 cup (58g) panko bread crumbs
  • 1/2 cup (120g) plant-based milk, or milk of choice
  • 1/4 cup (35g) whole wheat flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon Diamond Crystal kosher salt
  • 1 cup neutral frying oil, such as vegetable, canola, or avocado
For the slaw
  • 1/2 cup greek yogurt or skyr
  • 1 lemon, for zest and juice
  • 2 large garlic cloves, grated
  • 1/2 cup (1 oz) mint, sliced
  • 1/2 cup (1 oz) dill, sliced
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon coriander
  • 1/2 teaspoon cumin
  • 1/2 teaspoon Diamond Crystal kosher salt
  • 1/2 small (1 lb) red cabbage head
  • 1/2 large (5 oz) red onion, or 1/2 cup pickled red onions
For toppings
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon honey

Instructions 

  1. First, prepare the tofu. Drain the block of tofu and press out any excess moisture. Slice it into 6 pieces, each about 1-inch thick. Press the pieces gently with a paper towel and set aside.
  2. Next, assemble the slaw. To a large bowl, add 1/2 cup Greek yogurt, 1 teaspoon of lemon zest, the juice from 1 lemon, and 2 grated garlic cloves. Thinly slice 1/2 cup of mint and 1/2 cup of dill and add that in as well. Add 1 tablespoon of olive oil, 1/2 teaspoon of coriander, 1/2 teaspoon of cumin, and 1/2 teaspoon of Diamond Crystal kosher salt. Whisk until smooth, season to taste.
  3. Thinly slice 1/2 head of red cabbage and add it to the bowl. Add 1/2 of a red onion and add to the bowl but don’t mix it yet.
  4. Now it's time to make the tofu cutlets. Add 1/2 cup of panko breadcrumbs to a shallow bowl and season with salt. Add 1/2 cup of milk to another bowl. And, to a third bowl, add 1/4 cup of whole wheat flour and 1/4 teaspoon each of garlic powder, onion powder, and salt.
  5. Coat each piece of tofu in the flour mix first, then dip it in the milk, then lastly toss it in the panko bread crumbs so that it is coated on all sides.
  6. Place a large pan over medium heat, add 1 cup of oil, or enough until it’s around 3/4 inch high. Bring the oil up to between 325°F-350°F. Shallow fry the cutlets for 2-3 minutes on each side, or until golden brown. Transfer them to a paper towel to drain.
  7. Mix the slaw well, then pile it onto three plates. Top with two pieces of tofu, plus a sprinkle of sesame seeds and a drizzle of honey. Flaky salt is optional, but great.
Serving: 1 plateCalories: 561kcalCarbohydrates: 49gProtein: 23gFat: 35g