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Crusted Tofu Cutlets with Golden Gravy



1 block of extra firm tofu

3 cups vegetable broth

Juice of 1 lemon

2-3 sprigs of rosemary

2-3 sprigs of thyme

3/4 tsp oregano

3/4 tsp paprika

3/4 tsp seasoning salt Trader Joe’s

3/4 tsp salt (omit if your broth is salty)

3/4 tsp black pepper

3/4 tsp garlic powder

3/4 tsp parsley


½ cup panko breadcrumbs

2 tsp all purpose flour

Gravy: (From Dr. Mcdougalls website)

2 Cups of the vegetable broth (from the marinade strained first)

3 TBSP Soy sauce, or less to taste

2 TBSP Tahini

1/4 Cup Brown rice flour


Start by pressing the tofu. Slice the tofu block into rectangles, I got 8 slices out of mine. Yours can be thicker or thinner.

In a small bowl, mix together the vegetable broth, lemon juice and all the spices. Stir well to combine and set aside.

Place tofu in a container big enough to hold them in a single layer. Add the vegetable broth mixture into the container with the tofu and make sure all the tofu is covered.

Let the tofu sit in the broth for a few hours or up to 2 days (covered). The tofu will have more flavor the longer it sits in the broth.

Mix the breading ingredients together in a bowl and dredge the cutlets into the breading mixture, turning them to coat all 6 surfaces, and then place them on a baking sheet lined with parchment paper. Repeat until all cutlets are coated. Do not throw away the broth.

Put the tofu baking sheet into a preheated oven at 400F for 18-25 minutes. Turn the tofu halfway thorugh for even coloring. I cooked mine for 25 mins.

While the tofu is cooking, make the McDougall Golden Gravy Recipe. Place the strained broth and water in a saucepan. Stir in the soy sauce and tahini Bring to a boil adn then turn down the heat to simmer. Add the brown rice flour a tablespoon at a time and stir in well. Cook and stir until thickened.

Once the cutlets are done, lay them out on a plate, top with the gravy and some extra rosemary or thyme for garnish, and serve.

YouTube video where I show you how to make this dish:

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