Vegan & Gluten Free “Cheesy” Tofu Cutlets with vegan spicy mayo dipping sauce

For the past few months I have been sticking strongly to a meatless diet! From July up till now (November) I have been eating this way and am so proud of myself. I will be dedicating a full post on my blog when the 6 month mark comes up in December. 🙂

For today’s recipe, I want to share one that has become a staple in my new diet. I eat it no less than twice a week because of how easy it is to make and how healthy it is! This dish is a take on the famous chicken cutlet recipe but obviously as vegans we can’t eat chicken so I wanted to make a comparable meal :). And, this one hits it right on the beak (wink*). 🙂

With the Holidays quickly approaching and the cold weather here (at least where I live) you’re going to want to start incorporating more warm meals in your diet and this is perfect for it.

Ingredients

• 1 block of extra firm tofu
• 2 tbsp Italian seasoning
• 1 tbsp chili powder
• 1/4 cup Ian’s gluten free & vegan free bread crumbs. I buy them in bulk from Walmart here.
• 1/4 cup nutritional yeast (gives the cheesy flavor without adding cheese! 🙂 )
• 1/4 cup Follow Your Heart Original Vegenaise
• 2 tbsp spicy or regular mustard
• Olive Oil

Directions

1. Preheat oven to 400 F
2. Slice tofu into 1/2 inch slices (width wise), lay on a sheet and put a heavy plate on top of them for 10 minutes – drains the excess water
3. In a bowl combine nutritional yeast, breadcrumbs, Italian seasoning and chili powder. In a separate bowl add some olive oil (used for dipping).
4. Lay tofu cutlets into the oil, coating each side then dip into breadcrumb mixture (making sure to coat all sides).
5. Add to a greased baking sheet and bake 10 minutes each side or until the inside is cooked to your liking (12 minutes for a crispier texture).
6. While cutlets are cooking, in a dipping dish combine mayo and mustard
7. Once cutlets are cooked, serve and eat! Enjoy 🙂

Gluten free & Vegan “Cheesy” Tofu Cutlets with Spicy Mayo Dipping Sauce

diylifestyle.co

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Servings 10 cutlets

Ingredients

  

• 1 block of extra firm tofu
• 2 tbsp Italian seasoning
• 1 tbsp chili powder
• 1/4 cup Ian's gluten free & vegan free bread crumbs. I buy them in bulk from Walmart.
• 1/4 cup nutritional yeast gives the cheesy flavor without adding cheese! : )
• 1/4 cup Follow Your Heart Original Vegenaise
• 2 tbsp spicy or regular mustard
• Olive Oil

Instructions

 

• Preheat oven to 400 F
• Slice tofu into 1/2 inch slices (width wise), lay on a sheet and put a heavy plate on top of them for 10 minutes – drains the excess water.
• In a bowl combine nutritional yeast, breadcrumbs, Italian seasoning and chili powder. In a separate bowl add some olive oil (used for dipping).
• Lay tofu cutlets into the oil, coating each side then dip into breadcrumb mixture (making sure to coat all sides).
• Add to a greased baking sheet and bake 10 minutes each side or until the inside is cooked to your liking (12 minutes for a crispier texture).
• While cutlets are cooking, in a dipping dish combine mayo and mustard.
• Once cutlets are cooked, serve and eat! Enjoy 🙂

If you liked this post then you may enjoy these

• Review: My favorite gluten free & vegan banana bread mix
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• Raw Vegan Vegetable Spring Rolls with mango dipping sauce {GF, Raw, Healthy}
• Vegan Tofu, Sweet Potato & Veggie Bowls {V, GF, Paleo, Healthy}
• Vegan Vegetable Plant-based Sushi with ginger sauce {gluten-free, vegan, healthy, dairy-free, raw vegan}
• Vegan & Gluten-free Orange Chicken – Chinese Food Copycat {GF, V}
• 32 of the best vegan & gluten-free campfire recipes {GF, V, DF, Healthy}
• Paleo & gluten-free cinnamon granola {gf, df, vegan, paleo, healthy}
• Gluten-free & dairy free ham, cheddar cheese & chive scones {GF, DF}
• 22 delicious gluten-free pies to make for summer parties

Thank you so much for reading today’s post! Have a wonderful week! 🙂

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