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Double Crunchy Baked Tofu Cutlets


Use this brillant way to make your tofu taste super delicious with extra crunchy and crispy coating that adds texture and flavor.












Low Cholesterol, Trans-fat Free


to taste
4 slices tofu
2 packages, firm, slice into 4 1-inch thick slices, and pat dry
4 slices bread
hearty white and sandwich, torn into 1-inch pieces
2 tablespoons shallots
minced, 1 small one
4 cloves garlic
medium sized, or 2 to 3 large sized, or to taste, minced or pressed
2 tablespoons olive oil
or canola oil, or any vegetable oil
black pepper
freshly ground
2 ½ tablespoons Parmesan cheese
½ teaspoon thyme
freshly minced
6 tablespoons all-purpose flour
3 large egg whites
3 tablespoons dijon mustard
wedges, to serve


Postion the rack to the middle of the oven and preheat the oven to 350℉ (180℃) degrees.

Add bread in a food processor, pulse until a coarse meal forms, 10 to 15 seconds, and it makes about 3½ cups of bread crumbs.

First, let's work on the freshly made bread crumbs...
Toss until evenly coated and well blended...

Place the crumbs to a rimmed baking sheet and add sprinkle the shallots, garlic, oil, generous pinch of each salt and black pepper.

Toss until evenly coated and well blended.

Spread the mixture evenly on the baking sheet.

Bake until dry and deep golden brown, 14 to 16 minutes, stirring twice or three times during baking. (Leave the oven on)

Let the bread crumbs cool to the room temperature.

Mix the crumbs together with the parmesan, thyme, and parsley.

While the bread crumbs are baking, grate some parmesan and chop some fresh thyme leaves and parsley...

In a shallow plate, whisk the egg whites and mustard until well blended, whisk in 6 tablespoons flour until almost smooth, with a few small lumps.

Get the dipping batter ready...

Turn up the oven temperature to 425℉ (220℃) degrees.

Coat the wire rack with cooking spray and set in a rimmed baking sheet.

Season the tofu with freshly ground black pepper.

With the tongs, coat the tofu slice with the egg mixture, allow the excess to drip off.

Coat with the batter...
then coat with the bread crumb mixture...

Coat all sides of tofu with the bread crumb mixture, pressing gently to let the chop evenly coated on all sides.

Place the breaded tofu to the wire rack.

Repeat the same steps with the remaining 3 slices.

Bake until the crumbs are golden, brown and crunchy, 20 to 25 minutes.

Bake in the oven...

Serve warm with the lemon wedges.


* not incl. in nutrient facts

Add review





Sounds good - Do you have an easier option for the bread crumbs? Maybe Panko? Thanks

over 11 years ago

A mixture of coarse seasoned bread crumbs and panko breadcrumbs should work well. For the ultimate crunch make sure to use as coarse a texture bread crumbs as you can find.



Sure, you can use panko bread crumbs, may not have quite the crunch, but still will turn out great!!

over 11 years ago

This is listed as vegetarian and vegan, but egg whites aren't vegan, and parmesan is neither vegan nor vegetarian.

about 3 years ago

United States

Parmesan isn’t vegetarian?

almost 3 years ago

No, all parmesan isn't vegan, you have to make sure the parmesan you buy is made with plant based rennet.

over 2 years ago

Nutrition Facts

Serving Size 97g (3.4 oz)
Amount per Serving
Calories 21637% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 394mg 16%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 6%
Sugars g
Protein 16g
Vitamin A 2% Vitamin C 6%
Calcium 10% Iron 11%
* based on a 2,000 calorie diet How is this calculated?


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