Super-Versatile Crispy Tofu Cutlets




Yield 4 cutlets



  1. Preheat oven to 400. Lightly mist a baking sheet or large cast iron pan with oil, set aside.
  2. Set up three wide and shallow bowls in a line in this order: Bowl one: white rice flour. Bowl two: Ener-G/water. Bowl three: panko and spices.
  3. Place one slab of tofu into the white rice flour and press until evenly coated, tapping off any extra. Next, give it a quick dunk into the Ener-G/water mixture, then transfer to the spiced panko mixture. Press the tofu into the crumbs until coated, pressing panko onto any exposed areas with your fingers. Place onto the greased baking sheet or cast iron pan and repeat the process with the rest of the tofu slabs.
  4. Mist the tops well with cooking spray and place in the preheated oven (I placed mine on the top rack) for about 10 minutes, or until the bottoms are golden. Remove from the oven, flip, give the tops of the tofu as well as the bottom of the pan or sheet another solid mist of oil, then bake for 10-15 minutes more, or until golden all over. Serve immediately.

Recipe by Olives for Dinner at