Baked Hazelnut-Crusted Tofu (Vegan & Gluten Free)

These baked hazelnut-crusted tofu cutlets feature tender tofu wrapped in a savory, herby hazelnut crust with rich, nutty flavor in every bite. Naturally vegan and gluten-free, they’re an elegant meatless main dish for holiday dinners and a delicious way to elevate everyday tofu!

Baked Hazelnut-Crusted Tofu for a Meatless Holiday Main Dish

This baked hazelnut-crusted tofu was heavily influenced by the flavors in the hazelnut herb cutlets that Field Roast used to make! Do you remember those? Way back in the dark ages when I worked at Whole Foods, we used to carry them in the sandwich station and they were SO DANG GOOD! I dream about them every year around the holidays so I figured it was time to come up with an easy-to-make replacement with the same flavors.

My version features slices of super firm tofu that is coated in a rich, nutty crust made from ground hazelnuts and flavored with dried thyme and garlic. Baking them keeps preparation simple and mostly hands-off without disturbing the breading too much like you would encounter with pan-frying. These little cutlets are vegan and gluten free and they make a lovely centerpiece for a meatless Thanksgiving or Christmas meal, but they’re honestly just as delicious served with a salad for an everyday meal!

JUMP STRAIGHT TO:

• Key Ingredients for a Flavorful Hazelnut Breading that Actually Sticks
• How to Coat and Bake the Tofu in the Hazelnut Crust
• Notes on Texture and Taste
• Recommended Sauce and Side Pairings
• More Satisfying Meatless Holiday Main Dishes

Key Ingredients for a Flavorful Hazelnut Breading That Actually Sticks!

Roasted hazelnuts form the bulk of the breading for the cutlets. I tested these with raw hazelnuts and they were honestly not as good. Go for whole roasted hazelnuts here for the best flavor!

The combination of cornstarch and soy milk create the “glue” that helps the hazelnut breading stick. I tested these with flour and didn’t like the results as much. The cornstarch definitely yields a lighter texture and helps the ground hazelnuts stick better, in my opinion. You can actually use any milk in place of the soy milk. Just make sure it’s plain and unsweetened!

I remembered the Field Roast cutlets having an herb and onion sort of flavor so I kept things simple here with a combination of dried thyme, garlic powder, and onion powder in the breading. To add a little more savory depth, I mixed tamari into the soy milk.

How to Coat and Bake The Tofu in the Hazelnut Crust

I highly recommend a super firm tofu here (sometimes called “high protein tofu”) because you don’t need to press it first. I like to slice it and let it sit on some paper towels to absorb excess moisture while I make the hazelnut breading. For the hazelnut breading to stick, the hazelnuts need to be finely chopped in a food processor (below).

Now comes your breading station assembly! You’ll need three different bowls. If possible, wide and shallow bowls are best and making dipping the pieces of tofu easier. The cornstarch goes in a bowl by itself, followed by a bowl with the soy milk and tamari. The last bowl gets the hazelnut breading you just made in your food processor. Coat the tofu in the cornstarch first on ALL sides, followed by a dunk in the soy milk, then finally the hazelnut breading.

In order to help the hazelnut breading brown in the oven and keep it from sticking to the baking sheet, you’ll need to grease your baking sheet well with a high-heat oil/cooking spray. I used avocado oil. I also like to spray a little on top of each cutlet, too. This is NOT the time to use parchment paper because it will prevent the breading from browning as easily. Don’t forget to carefully flip your cutlets halfway through the baking time to ensure even browning!

Notes on Texture and Taste

First and foremost, these little cutlets are not crispy like the ones in this tofu cutlet sandwich because those were made with panko breadcrumbs. For this baked tofu, since the crust is mostly ground hazelnuts, you get a nutty and rich flavor with a more tender texture. And, since we’re using hazelnuts and cornstarch for the breading, these are completely gluten free! The dominant flavor with these is roasted hazelnuts with a bit of the thyme and garlic shining through.

Recommended Sauce and Side Pairings

I ended up really loving these tofu cutlets with a store-bought honey mustard! If you have a few extra minutes to spare, they’re also really delicious with this creamy maple mustard sauce. If you want to make the hazelnut-crusted tofu extra fancy, pair it with the creamy Dijon sauce from this recipe. Or, make it festive with a dollop of my cranberry marmalade!

You can keep it classic and pair these tofu cutlets with some mashed potatoes (I love this version made with browned butter and herbs!) or think a little outside the box and pair them with this savory sweet potato gratin. I’m a big fan of a tofu cutlet with a simple green salad and this kale, apple, and celery salad with maple Dijon dressing would be my top pick!

More Satisfying Meatless Holiday Main Dishes

While a plate of a bunch of sides at a holiday meal can be satisfying, sometimes it’s nice to actually have a meatless main dish on the table to choose from! If you want something that is super cozy and can work as both a side and main dish, go with this stuffed acorn squash. For an option that is satisfying and packed with umami flavors, I highly recommend these stuffed portobellos with black lentils. Feeling a little fancy and want something elevated? You should definitely try these cabbage steaks with tempeh bacon!

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