Breaded Tofu Cutlets (Baked or Air Fryer)

Crisp on the outside, tender in the middle, and built to hold their shape—these breaded tofu cutlets nail texture and flavor. Bake or air fry for golden results every time.

This breaded tofu cutlet recipe has been in our weeknight dinner rotation for years. Why? It’s so easy. Golden, crispy, and exactly the kind of thing you want on a plate nestled up beside some mashed or roasted potatoes, and a hearty vegetable like our Brussels sprouts, grilled bok choy, or spicy green beans.

Bake or air fry and you’ll get crunchy cutlets that are sturdy and beautifully textured. If you can bread and bake (or air fry), this is a foundational, versatile tofu recipe you’ll keep coming back to.

Why This Recipe Works

This recipe is designed to produce breaded tofu cutlets that are crisp, sturdy, and made for busy weeknights. This is what makes it work:

• The cutlet-style tofu cooks evenly: Flat, uniform pieces expose more surface area, helping the coating brown consistently which = the perfect bite.
• A simple breading station: A three-bowl setup makes this recipe easy. Rice flour absorbs surface moisture, JUST Egg binds, and panko forms a structured crust that’s crunchy and easy to flip.
• High-temperature baking and air frying crisp without frying: Baking at 425°F or air frying at 400°F drives off surface moisture, helping the coating set while the tofu stays tender.

Key Ingredients

You don’t need a long ingredient list to make these tofu cutlets, just the right ones. These all work together to create a balanced crunch and texture.

• Super-firm or firm tofu: This recipe works best with tofu that has enough structure to be sliced into cutlets and hold its shape through breading and baking. Anything softer can bend or break.
• White rice flour: Rice flour is the first layer in the breading process. It absorbs surface moisture from the tofu, giving the binder (the vegan egg) something to grip onto and helping the panko coating brown evenly.
• JUST Egg: This plant-based liquid egg acts as the binder between the tofu and the panko. It helps the breadcrumbs adhere and hold up through cooking and flipping, which is the key to success for baked and air-fried cutlets.
• Panko breadcrumbs: Panko builds a light, structured crust rather than a dense coating. Its coarse texture allows for better airflow in the oven or air fryer, which translates to a crisp exterior without the need for deep frying.
• Onion powder and garlic powder: This duo is added to the panko to add a savory depth throughout the coating so every bite is seasoned.

How to Make Breaded Tofu Cutlets

The key to making breaded tofu cutlets that cook evenly and stay crisp is organization. This simple, assembly-line setup keeps the breading process efficient and predictable from start to finish.

• Step 1: Prep the tofu – Slice the tofu lengthwise into two thin slabs, then cut each slab in half crosswise to make four cutlets. You want flat, even pieces—this helps the coating brown uniformly.
• Step 2: Set up the breading station – Arrange three wide bowls: rice flour in the first, JUST Egg in the second, and panko mixed with onion powder, garlic powder, salt, and pepper in the third. Place your baking sheet nearby. Keeping everything in an assembly-line fashion keeps the process smooth and organized.
• Step 3: Bread the cutlets – Working one piece at a time, coat the tofu lightly in rice flour, then dip into the JUST Egg, then press into the seasoned panko. The cutlets should be evenly coated. Transfer to the oiled or lined baking sheet.
• Step 4: Bake until golden – Mist the tops generously with cooking spray. Bake on the upper rack at 425°F for 15 minutes, until the coating looks set and lightly golden. Flip, spray the second side, and bake for another 10 minutes, until crisp and evenly browned all over.
• Step 5: Rest and serve – Let the cutlets rest on the baking sheet for about 2 minutes to allow the coating to set. They should feel firm to the touch and easy to lift off the sheet.

How To Serve

These breaded tofu cutlets are built to anchor a plate, which makes them easy and versatile for serving with other sides and sauces you already love. Here are some ideas to get you started:

• Classic move: Pair them with a starch like rice or roasted potatoes, plus a simple vegetable, and you’ve got a balanced, satisfying meal without much planning. For full comfort-food energy, serve them with vegan mac and cheese and buttery mashed potatoes.
• Sauces and gravies that make these cutlets shine: Try them with oyster mushroom gravy for a cozy, cutlet-style dinner, or give it a twist with our chipotle lime sauce, Thai sweet chili sauce, garlicky dill mayo, or bang bang sauce.
• Sandwiches: These also work well tucked into sandwiches or hoagie rolls, layered with a bright or creamy sauce, pickled vegetables, or crunchy slaw.

FAQs

More Tofu Recipes to Try Next

• Crispy Fried Tofu with Lemongrass-Peanut Sauce
• General Tso’s Tofu
• Spicy Noodles Recipe with Crispy Tofu
• Vegan Mapo Tofu

If you try this breaded tofu cutlets recipe, please consider leaving a star rating and comment below. It helps others find the recipe and makes our day!

This recipe was originally published in 2016 and updated in 2026 with a retested recipe, serving suggestions, and an air fryer cook option.