Tofu Cutlets

Breaded tofu (or tempeh)

Servings: 1-2 Preparation time: 20 minutes

Ingredients

Marinade

• 1 pound extra-firm tofu, pressed OR 8 ounces tempeh
• 1/2 cup plain nondairy milk
• 1.5 tablespoons reduced sodium tamari
• 1 tablespoon balsamic vinegar
• Several drops of hot sauce (Sol Food’s Pique is perfect)

Breading

• 1/2 cup oat bran
• 1/4 cup almond flour/meal
• 2 tablespoons hemp seeds
• 2 tablespoons nutritional yeast flakes
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 teaspoon sweet or smoked paprika (or 50/50)
• 1/2+ cumin
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper

Instructions

1. Cut tofu/tempeh into desired size.
2. Arrange the slices in a single layer in a baking pan. Pierce each slice with a fork a few times on each side. Let the slices marinate for at least an hour in the refrigerator.
3. Make the marinade by combining milk, tamari, vinegar and hot sauce in a small bowl. Stire to combine.
4. Pour the marinade over the tofu and flip each slice to evenly coat all sides.
5. Make the breading by combining the oat bran, almond flour/meal, hemp seeds, nutritional yeat, garlic, onion, basil, thyme, paprike, salt and pepper on a large plate and mix well.
6. Preheat the over to 375 degrees F.
7. To coat the tofu/tempeh, work one slice at a time. Put each slice into the breading mixutre, pressing down slightly and flipping the slice over as needed to evenly coat all sides. Transfer to a lined baking sheet or air frier rack.
8. Bake for 20 minutes. Remove from the oven and flip each slice. Bake for another 10-15 minutes longer until both sides are lightly browned.

Excellent in banh mi sandwiches and cesar salad (regular or mexican)!

From Dr. Joel Kahn’s book on Lipoprotein(a).