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This Crispy Tofu Cutlet with Cabbage Slaw recipe had a lot of different inspirations that led to its completion, but mostly I wanted a crispy, creamy, vegetable-packed plant-based recipe that would put the crave-able chicken cutlet to shame. This is not here to compete with meat, but if you have a few friends who are skeptical of vegetarian meals, I definitely suggest you have them give this a try. This crispy tofu cutlet is a game-changer.
And this recipe is not just amazing because of the shallow-fried tofu. The creamy, easy and wholesome slaw on top gives it an extra level of crunch, flavor and contrast. I never knew cabbage had this much in her. This fresh slaw perfectly balances the tofu cutlet, making this an equally fun but healthy meal.
Table of contents
- Ingredients for the tofu cutlets
- How to bread and shallow fry these tofu cutlets
- Ingredients for this lemon yogurt slaw
- How to make this cabbage slaw
- The best way to assemble this recipe
- Looking for other vegetarian recipes?
- Watch the video here:
Ingredients for the tofu cutlets
- 1blockextra firm tofu,drained and patted dry
- 1cuppanko bread crumbs
- 2tablespoonsflax meal
- 1/2cupwater
- 1/2cupwhole wheat flour
- 1/2teaspooneach of garlic powder, onion powder, and kosher salt
- 1cupsunflower oil or grapeseed oil,for shallow frying
How to bread and shallow fry these tofu cutlets
- Take the extra firm tofu and prop it on its side. Cut it into three long, thin rectangular pieces. Set these on a cutting board and put paper towels on top, place a baking sheet on top and weigh it down to press any liquid out of the tofu. Set this aside for about 10 minutes.
***You can make the slaw during the time that the tofu is pressing.
- Now it’s time to make the tofu cutlets. Use three separate bowls to prep the coating. In one bowl whisk together the flax meal and water to make a flax egg, in another bowl add the panko bread crumbs, and in the last bowl add the flour, garlic powder, onion powder and salt.
- Toss each piece of tofu in the flour first, then dip it in the flax egg and lastly, toss it in the panko bread crumbs so that it is coated on all sides.
- Put a large pan on medium heat and bring your oil up to 350°F. When the oil is ready, shallow fry each cutlet for 2 minutes on each side, or until it is golden brown. Remove the cutlets with tongs and let them drain any excess oil on paper towels.
Ingredients for this lemon yogurt slaw
- 1/2smallred cabbage head
- 1/2smallred onion
- 2stalkscelerynu9
- 1/2cupmint leaves
- 1/2cupparsley leaves
- 1/2cupgreek yogurt or skyr
- 1lemonfor zest and juice
- 2largegarlic cloves,grated with a microplane
- 1tablespoonolive oil
- 1teaspooncoriander
- Fresh cracked black pepper and kosher salt as needed
How to make this cabbage slaw
- Get a large bowl to assemble the slaw. Thinly slice the red cabbage, red onion and celery. Chiffonade cut the mint leaves and roughly tear the parsley.
- In the large bowl, whisk together the yogurt, zest from the whole lemon, grated garlic cloves, lemon juice, olive oil, coriander, salt and pepper. Whisk and taste, add olive oil, salt and pepper as needed.
- Toss in the mint, parsley, cabbage, onion and celery. Use clean hands to toss until all the vegetables are coated in the dressing. Set this aside.
The best way to assemble this recipe
To assemble the cutlets, plate with the tofu first, then add a generous heap of the slaw. Top with a sprinkle of sesame seeds and a drizzle of honey. Enjoy as soon as you can, so you get the crispiest tofu crunch possible. 🙂
Looking for other vegetarian recipes?
Here are a few that I have been loving lately – perfect as we transition into fall, or for whenever you need a vegetarian meal that’s quick to whip up!
Cornmeal Crusted Tofu with Grilled Green Tomatoes & Hot Tahini
This dinner is my love letter to fried green tomatoes. But this time it's the tofu that is battered and fried, and the tomatoes lend themselves to a smokey char that perfectly pairs with the crispy cornmeal tofu. Add a hot tahini sauce and it's a perfect, comforting dinner.
Check out this recipe
Crispy Chickpea Bowl with Spiced Grilled Peaches & Blackened Red Onions
This bowl is everything I love about grilling, even though I don't have a grill. It's plant-based, filled with smokey-sweet flavor and is all done in one pan. It's a filling, easy and delicious dinner.
Check out this recipe
Lemon Dill & Red Pepper Beans
These Lemon Dill & Red Pepper Beans are one of my favorite things to make in the early fall. They use peppers in their peak season, utilizing two sweet and one hot to make the beans truly balanced. Add dill, lemon and a bit of vegan (or normal!) feta and you have the perfect wholesome comfort meal.
Check out this recipe
Watch the video here:
And that’s it for this Crispy Tofu Cutlet with Cabbage Slaw recipe!
If you make it, please tag me onPinterestorInstagramso I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you
Crispy Tofu Cutlet with Cabbage Slaw
5 from 2 votes
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.
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Prep Time:20 minutes mins
Cook Time:20 minutes mins
Total Time:40 minutes mins
Course: Main Course
Cuisine: American, greek
Keyword: cabbage, shallow fried, slaw, tofu
Servings: 3 servings
Equipment
1 cast iron skillet
1 chef's knife
1 microplane
Ingredients
For the crispy tofu cutlets
- 1 block extra firm tofu drained and patted dry
- 1 cup panko bread crumbs
- 2 tablespoons flax meal
- 1/2 cup water
- 1/2 cup whole wheat flour
- 1/2 teaspoon each of garlic powder, onion powder, and kosher salt
- 1 cup sunflower oil or grapeseed oil for shallow frying
For the slaw
- 1/2 small red cabbage head
- 1/2 small red onion
- 2 stalks celery
- 1/2 cup mint leaves
- 1/2 cup parsley leaves
- 1/2 cup greek yogurt or skyr
- 1 lemon for zest and juice
- 2 large garlic cloves grated with a microplane
- 1 tablespoon olive oil
- 1 teaspoon coriander
- Fresh cracked black pepper and kosher salt as needed
For toppings
- 1 tablespoon toasted sesame seeds
- 1 tablespoon honey
Instructions
Take the extra firm tofu and prop it on its side. Cut it into three long, thin rectangular pieces. Set these on a cutting board and put paper towels on top, place a baking sheet on top and weigh it down to press any liquid out of the tofu. Set this aside for about 10 minutes.
Next, assemble the slaw. Thinly slice the red cabbage, red onion and celery. Chiffonade cut the mint leaves and roughly tear the parsley.
In a large bowl, whisk together the yogurt, zest from the whole lemon, grated garlic cloves, lemon juice, olive oil, coriander, salt and pepper. Whisk and taste, add olive oil, salt and pepper as needed.
Toss in the mint, parsley, cabbage, onion and celery. Use clean hands to toss until all the vegetables are coated in the dressing. Set this aside.
Now it's time to make the tofu cutlets. Use three separate bowls to prep the coating. In one bowl whisk together the flax and water to make a flax egg, in another bowl add the panko bread crumbs, and in the last bowl add the flour, garlic powder, onion powder and salt.
Toss each piece of tofu in the flour first, then dip it in the flax egg, lastly toss it in the panko bread crumbs so that it is coated on all sides.
Put a large pan on medium heat and bring your oil up to 350°F. When the oil is ready, shallow fry each cutlet for 2 minutes on each side, or until it is golden brown. Remove the cutlets with tongs and let them drain any excess oil on paper towels.
To assemble the cutlets, plate with the tofu first, then add a generous heap of the slaw. Top with a sprinkle of sesame seeds and a drizzle of honey. Enjoy as soon as you can. 🙂
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Reader Interactions
Comments
Kelly says
I love the texture of the tofu! I think it would be nice to soak in salted water for a little more flavor if there is time, Great dish!
Justine says
ooo I love the idea of brining it! I’m so glad you liked it 🙂
Brigitte says
This was my first time cooking with tofu and it turned out wonderful! I used one beaten egg in place of the flax meal/water mixture, and left out the mint because I wasn’t brave enough to try it lol. I also realized I didn’t have enough yogurt so I substituted with sour cream. Despite these alterations, it was still delicious! Thanks for introducing me to this new food via a yummy and approachable recipe!
Justine says
I’m so glad you enjoyed it! And thank you so much for taking the time to leave a review 🙂
Hilary says
This was unreal. Low effort high reward recipe. No notes.Justine says
Omg I’m so thrilled you liked it – thank you for taking the time to leave a comment!
Ashlyn says
In your tik tok you mentioned having a spicy version to the crispy tofu. Would that just be marinating the tofu in a hot sauce? I’d love to try it.
Justine says
It’s titled “Nashville Hot Tofu” on this blog! It’s super good 🙂
Bess says
Saw this on instagram last week and haven’t been able to get it out of my mind… made for dinner last night and it was DELICIOUS!! Big fan. Thank you!Justine says
Omg YAY I’m so glad you made it!! Thank you for taking the time to leave a rating and review <3