Tofu Cutlet Sandwiches with Kohlrabi Pickle Slaw

These tofu cutlet sandwiches with kohlrabi pickle slaw are ready in just 40 minutes with minimal hands-on time! Thick slices of tofu are coated in a seasoned panko mixture then baked until crisp and golden. These plant-based tofu sandwiches are perfect for lunch or dinner and can be customized with your favorite toppings.

When I first transitioned away from eating meat, I really missed sandwiches. I know that sounds silly, but sometimes a sandwich just hits the spot and is a super easy way to get your protein! I’ve been working on these tofu cutlet sandwiches for a while and am finally ready to release them into your kitchen. The tofu iteself is crisp on the outside and tender and juicy on the inside. I decided not to use any marinade for the tofu to keep it simple. And, since winter produce is still at its peak, I added a kohlrabi and cabbage slaw to the mix that’s punctuated with little bits of dill pickle. Pile everything on a bun and you’ve got a seriously delicious vegetarian or vegan tofu sandwich!

Notes on Ingredients and Subs

I highly recommend a super firm or high protein tofu here for the best texture. It also doesn’t require pressing and means that each cutlet will have around 25g of protein! If you want to keep prep simple and potential kitchen waste low, buy a bag of shredded cabbage or coleslaw mix (my preferred method). To keep things budget friendly, buy a small head of green or red cabbage and shred it yourself, then use the leftovers in these green chili rice and beans or these shredded BBQ tofu bowls. If you don’t usually keep pickles on hand and want to skip the step of mincing them, buy dill pickle relish instead. Kohlrabi is typically easy to find at farmers markets this time of year but if you don’t come across it, you can simply use another cup of shredded cabbage, two thinly sliced ribs of celery, or a few thinly sliced radishes. Have leftover kohlrabi? Try it in this stir-fry!

Tofu Cutlet Sandwiches with Kohlrabi Pickle Slaw in 6 Simple Steps

Change Things Up

• Make it gluten free — use an all-purpose gluten free flour blend, gluten free breadcrumbs, and your favorite gluten free bread or buns.
• Make it spicy — add cayenne to the panko mixture to taste (just be careful when handling it!) and/or add some hot sauce to the soy milk mixture.
• Make tenders instead of cutlets — once you slice the block of tofu into three pieces, cut each piece into 3 or 4 slices lengthwise for tenders! Follow the same instructions for coating in the flour, soy milk, and panko mixture. The tenders are great for eating with your fave dipping sauce or tucking into wraps.
• Use your favorite toppings — in the colder months I prefer a crisp and crunchy slaw with cabbage and kohlrabi but if you want to enjoy this sandwich throughout the year, change your toppings according to what you like or what’s in season!

Tofu Cutlet Sandwiches with Kohlrabi Pickle Slaw

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

• Author: Courtney West
• Total Time: 35-40 minutes
• Yield: 3 servings 1x
• Diet: Vegan, Vegetarian

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Description

These tofu cutlet sandwiches with kohlrabi pickle slaw are ready in just 40 minutes with minimal hands-on time! Thick slices of tofu are coated in a seasoned panko mixture then baked until crisp and golden. These plant-based tofu sandwiches are perfect for lunch or dinner and can be customized with your favorite toppings. 

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Ingredients

Units USM Scale 1x2x3x

for the tofu cutlets

• cooking spray, such as avocado or olive oil
• 1 16–ounce block super firm or high protein tofu
• 1/2 cup all-purpose flour
• 1/2 cup plain unsweetened soy milk
• 3/4 cup panko breadcrumbs
• 1/4 cup nutritional yeast
• 1/2 teaspoon sea salt, plus extra as needed
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon onion powder

for the kohlrabi pickle slaw & assembly

• 1 1/2 cups shredded cabbage, packed
• 1 medium kohlrabi
• 1/4 cup minced dill pickles
• 2 heaped tablespoons plain yogurt, vegan or regular
• 1 teaspoon maple syrup
• Sea salt, to taste
• 3 buns, or your favorite bread
• optional for assembly: mayo or your favorite sandwich spread and your favorite toppings

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Instructions

Preheat the oven to 425. Grease one baking sheet well with the cooking spray. 

Pat the tofu dry. Place the longest edge flat on your cutting board then slice into 3 equal slabs.  Place the slabs of tofu on a paper towel to soak up any additional moisture. 

Add the flour to one shallow bowl or container along with a pinch or two of salt then mix. Add the soy milk to a second bowl. Add the panko, nutritional yeast, ½ teaspoon salt, garlic powder, smoked paprika, and onion powder to a third bowl and mix well. Set the bowls in an assembly line with the flour on the left, the soy milk in the middle, and the panko on the right.

Pat each tofu cutlet dry, then coat in the flour mixture first. Transfer to the soy milk then coat all sides. Lastly, transfer the cutlet to the panko mixture. Coat completely in the panko, make sure to get all sides, then transfer to the greased baking sheet. Repeat with the remaining two cutlets. Spray the top of each cutlet with a little more cooking spray, then put the baking sheet in the preheated oven. 

Bake the cutlets for 15 minutes, then remove from the oven and carefully flip each one over. Bake for an additional 10-15 minutes until the panko coating is golden and crisp. 

While the cutlets bake, add the shredded cabbage to a bowl. Cut the outer tough skin off the kohlrabi, then thinly slice it into rounds. Stack the slices, then cut into thin matchsticks. Add to the bowl with the cabbage then add the minced dill pickles, yogurt, maple syrup, and a pinch or two of salt. Mix well so that the yogurt coats everything then taste. Add more salt as needed to season and more pickles if you prefer. 

Spread mayo or your favorite sandwich spread on the bun, then top with the tofu cutlets and a mound of the slaw. Enjoy!

Notes

• You can use GF breadcrumbs and a GF all-purpose flour here in addition to your favorite GF buns or bread to keep the sandwiches GF.
• Leftover cutlets and slaw can be stored in separate containers in the fridge. I recommend enjoying them within 3-4 days. Cutlets can be reheated in an airfryer (350 degrees for 5-7 minutes) or the oven (350 degrees for about 7-10 minutes). Keep in mind that as the slaw sits in the fridge, it will release more moisture. 
• Feel free to use your favorite sandwich spread and toppings here. 
• I went with a vegan brioche bun and it made these sandwiches incredibly deilcious — use your favorite bun or bread! 
• If you’d rather have a salad, feel free to slice the baked cutlet into cubes or strips then enjoy it over your favorite salad greens. 
• In order to have enough of the flour, soy milk, and panko mixture to coat the tofu, there will be leftovers of each. The soy milk should be tossed since it will have flour in it. The seasoned flour and panko mixture can be kept in separate freezer safe containers then stored in the freezer to use in your next batch! 

• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Category: Dinner, Lunch