Vegan Chicken Cutlets Recipe

I’ve been on a mission in my kitchen lately and today I turned some humble pressed tofu into these insanely crispy vegan chicken cutlets that are loaded with garlic, paprika, and a tiny kick of cayenne, and honestly, i never thought healthy could taste this rad.

I love making vegan chicken cutlets using extra firm tofu seasoned with salt, pepper and hints of garlic and onion powder. My batter of all purpose flour mixed with plant milk and apple cider vinegar creates a crisp coating with panko, nutritional yeast, thyme, smoked paprika and a touch of cayenne for a perfect nutrition boost.

Ingredients

• Extra-firm tofu provides a solid plant protein base and soaks up all the seasonins well.
• Unsweetened plant milk adds creamy moisture without sugar and makes the texture light.
• Panko bread crumbs bring a crunchy, carb-rich coating that crisps up perfectly.
• Nutritional yeast adds a cheesy, savory kick while boosting vitamins and minerals.
• Apple cider vinegar gives a tangy, sour note that balances the overall flavor.

Ingredient Quantities

• 14 oz extra-firm tofu, pressed and sliced into 4 cutlets
• Salt to taste
• Freshly ground black pepper to taste
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 cup all-purpose flour (or gluten-free flour if needed)
• 1 cup unsweetened plant milk (like soy or almond)
• 1 tbsp apple cider vinegar
• 1 1/2 cups panko bread crumbs
• 2 tbsp nutritional yeast
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional for a little kick)
• Oil for frying (canola, vegetable, or coconut oil works great)

How to Make this

1. Start by pressing the tofu to get rid of extra water and then slice it into 4 even cutlets. Season both sides with salt, freshly ground black pepper, garlic powder, and onion powder.

2. In one bowl, put 1 cup of all-purpose flour (or gluten-free flour if needed). In a separate shallow bowl, mix the 1 cup of unsweetened plant milk with 1 tbsp of apple cider vinegar.

3. In a third bowl, combine the panko bread crumbs with 2 tbsp of nutritional yeast, 1 tsp dried thyme, 1 tsp smoked paprika, and if you like a bit of heat, 1/4 tsp cayenne pepper.

4. Dip each tofu cutlet first into the flour, making sure it’s evenly coated, then dip it into the plant milk mixture. Don’t skip a beat, this helps the crumbs stick!

5. After that, press the tofu cutlets into the panko mixture so all sides get a crispy coating.

6. Heat enough oil (like canola, vegetable, or coconut oil) in a large frying pan over medium-high heat. You’ll want enough oil so the tofu can fry evenly.

7. Once the oil is hot, carefully add the tofu cutlets to the pan and fry them for about 3-4 minutes per side or until they look golden and crispy.

8. Remove the cutlets from the pan and let them drain on a paper towel. Serve hot and enjoy your vegan chicken cutlets!

Equipment Needed

1. Tofu press (or a heavy plate with paper towels to press extra water out of tofu)
2. Cutting board for slicing the tofu
3. Sharp knife for cutting the tofu into even cutlets
4. Three separate mixing bowls: one for the flour, one for the plant milk and apple cider vinegar, and one for the panko mixture
5. Measuring cups and spoons to accurately measure the flour, plant milk, vinegar, and spices
6. A shallow bowl (or two) for the dipping process before frying
7. A large frying pan (skillet) to fry the tofu cutlets evenly
8. A spatula or tongs for flipping the tofu while frying
9. Paper towels for draining the fried tofu cutlets before serving

FAQ

• Q: How do I press the tofu if I don’t have a press?
  
  A: You can simply wrap the tofu in a clean towel and set a heavy pan or book on top for about 15 to 30 mins. It may not be perfect but it does the trick.
• Q: Can I avoid frying with lots of oil?
  
  A: Yes, if you’re lookin for a lighter option, try bake it in a preheated oven at 425°F for around 20 mins, flipping once halfway though.
• Q: What type of non-dairy milk should I use?
  
  A: Stick with unsweetened soy or almond milk. They work fine and keep the flavors balanced.
• Q: Is it ok to tweak the spices a bit?
  
  A: For sure, feel free to add more cayenne if you want it hotter or mix in your favorite herbs. Just adjust based on your taste.
• Q: What if I don’t have panko bread crumbs?
  
  A: You can use regular bread crumbs, but panko does give a nicer crunch. Just season them well to keep the flavor on point.

Vegan Chicken Cutlets Recipe Substitutions and Variations

• If you don’t have extra-firm tofu, try using tempeh slices or even seitan cutlets for a similar texture.
• Instead of all-purpose flour, you might use chickpea flour or a blend of gluten-free flours if you really need to avoid gluten.
• If you run out of unsweetened plant milk, an oat milk or even a light almond milk will do just fine.
• Don’t have panko bread crumbs? Use crushed gluten-free crackers or even finely crushed cornflakes as a crunchy alternative.
• For nutritional yeast, a little bit of vegan parmesan or even a sprinkle of miso can give you that umami kick you want in the recipe.

Pro Tips

Start by pressing your tofu for about half an hour so you get rid of extra water. Wrap it in paper towels and put something heavy on it if you can. Then slice it into four cutlets and season both sides with salt, pepper, garlic powder, and onion powder. One thing to remember is that if you dont press the tofu enough, it might turn out soggy.

Pro tip: If you have time, try leaving the tofu about 45 minutes pressed instead of 30 minutes for an even firmer texture.

Next, get three shallow bowls ready. In the first bowl, pour in your 1 cup of all-purpose flour. In the second, mix together 1 cup of unsweetened plant milk with 1 tablespoon of apple cider vinegar to kinda mimic buttermilk. In the third bowl, thoroughly combine your 1 1/2 cups of panko bread crumbs with 2 tablespoons of nutritional yeast, 1 teaspoon dried thyme, 1 teaspoon smoked paprika and 1/4 teaspoon cayenne pepper if you want a little heat.

Pro tip: Make sure you mix the panko thoroughly so you get an even distribution of flavors in every bite.

Dip each tofu cutlet in the flour first so that its coat is even, then dunk it fully into the plant milk mixture. Finally, press it into the panko blend making sure all sides get a nice crunchy coating. If you feel like it, you can do a double coat for extra crunch.

Pro tip: When dipping, try to shake off any extra coating before frying so that the tofu doesn’t have too heavy a crust that can burn quickly.

Now heat up enough oil (like canola, vegetable, or coconut oil) in a large frying pan over medium-high heat. You want enough oil so that the tofu cooks evenly without sticking too much. Once the oil is hot enough, carefully lay in the tofu cutlets and fry them for about 3 to 4 minutes on each side until they are golden and crispy. Once done, set the cutlets aside on a paper towel-lined plate to drain any extra oil.

Pro tip: Be sure the oil is hot before you add the tofu; if it isnt, the breading might soak up too much oil and become greasy.

Serve your tofu cutlets hot; they are super tasty and crispy. Enjoy this easy vegan dish and don’t be afraid to experiment with the spices according to your taste.