Crispy Tofu Cutlet
and a very generous amount of slaw
i saved this crispy tofu cutlet recipe for a day that I was feelin sort of laid back — not because you cant enjoy it any other time. but because every so often my buffalo sauce craving comes for me and it becomes all I can think about. i have been wanting to do a take on a adult version of a kids meal — and if we are being real chicken cutlets are like chicken tenders for adults.
the ranch slaw might be pushing it but the grown up me wants all the flavor and texture. so here we are with a simple ranch dressing mixed with green cabbage, kale and green onion. to get the tofu nice and crispy, I like to set up a 3 step breading station to coat each piece first in flour, before dipping it in the batter and then coating it with seasoned flour and lots of panko. to then deep fry till golden brown and crispy before smothering it in a generous amount of buffalo sauce
Crispy Tofu Cutlet with Kale Slaw
yields 4 servings / prep and cook time is about 45 minutes
Ingredients for Tofu Cutlet
1 block of tofu - cut into 4 slabs
Batter
1/2 cup - all purpose flour
1 cup - oat milk
1/2 tbsp - apple cider vinegar
1/2 tsp - garlic powder
1/4 tsp - salt
*pepper to taste*
Breading
1/4 cup - all purpose flour
2 tbsp - corn starch
1/2 cup - panko bread crumbs
salt and pepper to taste
Ingredients for the Ranch
1/2 cup - “mayo”
1/4 cup - “sour cream”
1/4 cup - lemon juice
1/2 tbsp - soy sauce
1 tbsp - freshly chopped dill
1 tbsp - freshly chopped parsley
1 tbsp - freshly chopped chives
1/2 tsp - garlic and onion powder
1/2 tsp - dried dill and dried parsley
a pinch of smoked paprika / optional
salt and pepper to taste
Ingredients for the Buffalo Sauce
1/2 cup - franks red hot sauce / or other hot sauce of your choosing
1/4 cup - melted vegan butter
The slaw
6 cups - sliced or shredded green cabbage
3 cups - chopped kale
1/4 cup - chopped green onions
What you will need:
a large pot suitable for deep frying
a large bowl + whisk
metal tongs
cutting board + knife
measuring cups + spoons
sheet pan with drying rack
Instructions
Step 1 - Prep + make dressing
There is nothing worse than going to make something and realizing you don’t have the stuff ! First things first gather your mise en place, measure out the needed ingredients and chop your cabbage, kale, green onion and all the herbs. Once you have your cabbage, kale and green onions chopped, place all this chopped veg into a large bowl to mix with the dressing later. Press your tofu gently to release as much water out without breaking it. Then cut it into 4 thick slabs and set to the side for later.
After all the preliminary prep, mix together the dressing for the slaw in a large bowl and whisk and let that hang out in the fridge to let the flavors fully develop.
Step 2 - Breading station + fry station
Set out 3 bowls on a counter or working area and in the first bowl add in 1/2 cup of flour to dip in lightly before battering. In the second bowl that is where you are going to want to make and have the batter. In the third bowl that is going to be for the breading so add in the flour, panko, corn starch and seasonings before giving it a good mix.
Fill up a pot that is durable enough for deep frying with an oil that has a high smoke point. To fry you are going to want the oil to stay around 350 degrees Fahrenheit. Beside the frying area or stove I like to have a sheet pan with a rack on it or with paper towels for the tofu cutlets to drip off excess oil.
Step 3 - Breading and frying + mix the slaw
For this step you are going to want to repeat each of these steps for each slab of tofu. Dredge it in the plain flour first before dipping and smothering in the batter. Before coating in the breading, try to tap off as much of the excess batter and then cover really well with the breading. After tapping off the excess flour and breading, the tofu slabs are ready to be dipped into the hot oil. I recommend frying one or two at a time depending on the size of the pot.
Grab the bowl with the cabbage, kale and green onions and pour over a generous amount of the ranch dressing and massage it in with your hands. Then set to the side to grab from when plating later.
Step 4 - Smothering in sauce and plating
Dip and smother each cutlet in the buffalo sauce just before plating while it is still hot. After placing the cutlet on the plate, grab a nice handful of cabbage and pile it over the tofu, making it as neat or as messy as you like. Save any left overs in a food safe, air tight container in the fridge for up to 1 week in the fridge.
If you make it, please tag me on Pinterest or Instagram so 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 <3