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Tofu Cutlets with Avocado & Citrus Sprout Salad

5 from 1 review
Another version of my favorite tofu cutlets - these were born because I was craving an avocado toast, but with a bit more umpfh to it. This cutlet is packed with more flavor in the actual tofu than you're used to (new and improved!) and is topped with a bright, citrusy za'atar salad. It's everything I want in a balanced, crispy and wholesome meal.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 3 cutlets

Equipment

Ingredients

For the tofu cutlet
  • 1 (14 oz) block extra firm tofu
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1/2 cup whole wheat flour
  • 1 cup plant-based milk of choice
  • 2/3 cup panko bread crumbs
  • Grapeseed or avocado oil
  • Diamond Crystal kosher salt
For the citrus sprout salad
  • 1 tablespoon fresh za'atar
  • 1/2 teaspoon Aleppo pepper flakes
  • 1 tablespoon high quality extra virgin olive oil, plus more as needed
  • Diamond Crystal kosher salt
  • 2 tablespoons freshly torn parsley leaves
  • 1 tablespoon fresh dill
  • 2 teaspoons orange zest, about 1/3 of an orange
  • 1 lemon, for zest and juice
  • 1/2 pint alfalfa sprouts
  • 2 tablespoons ricotta salata
  • 1 large avocado

Instructions 

  1. Drain the block of tofu and cut it lengthwise into 3 large rectangular pieces. Line a baking sheet with paper towels and lay the tofu flat on them. Cover with a few more sheets of paper towels and place another sheet pan on top. Weigh this down with a few books and press out any excess moisture for 10-15 minutes, but no longer than that.
  2. While the tofu is pressing, whisk together 1 tablespoon of soy sauce and 1 tablespoon of rice vinegar in a small dish.
  3. Prepare 3 shallow bowls for the dredging station, one with 1/2 cup whole wheat flour, one with 1 cup plant-based milk and one with 2/3 cup of panko breadcrumbs. Season the flour and breadcrumbs with a pinch of kosher salt each.
  4. Once the tofu has been pressed for 15 minutes or so, uncover and use a brush to dab the soy sauce mixture onto each side of the all 3 tofu rectangles. The pieces should absorb this mixture like a sponge, leaving them only slightly damp.
  5. Carefully dip each piece of tofu in the whole wheat flour first, fully coating the surface area. Transfer to the plant based milk for a quick dunk, allowing any excess to drip off before then carefully transfering to the panko breadcrumbs, flipping the tofu to fully coat it. Set these cutlets aside.
  6. In a high-sided sauté pan, add the grapeseed or avocado oil until it comes about 3/4 of an inch up the side of the pan. Put the heat on medium and let the oil come up to 325°F-350°F.
  7. Fry the cutlets one at a time for 3-4 minutes on each side, or until golden. Transfer to paper towels to drain.
  8. In a large bowl, whisk together 1 tablespoon of za'atar, 1/2 teaspoon of Aleppo pepper flakes, 1 tablespoon extra-virgin olive oil and kosher salt. Add in 2 tablespoons of parsley, 1 tablespoon of dill, 2 teaspoons of orange zest, and the zest and juice from 1 lemon. Toss to combine, taste and season with more salt as needed. Add in 1/2 pint of alfalfa sprouts and crumble in 2 tablespoons of ricotta salata. Toss to combine.
  9. Peel and slice the avocado.
  10. To assemble, add a generous amount of avocado slices to the top of each cutlet, then pile the sprout salad on top. It should be crunchy, creamy and zippy. All of my favorite things.
Serving: 1 cutletCalories: 497kcalCarbohydrates: 32gProtein: 20gFat: 35g