Description
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!
Ingredients
Units
Scale
- High heat cooking spray
- 16-oz block super firm tofu
- 1/3 cup cornstarch
- 1/2 cup plain unsweetened soy milk
- 3 tablespoons tamari, or soy sauce if not gluten free
- 1 cup whole roasted hazelnuts
- 2 tablespoons nutritional yeast
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon sea salt
- Pepper, to taste
Instructions
- Preheat the oven to 375 degrees. Grease a baking sheet well with high-heat cooking spray. We’re not using parchment to ensure the cutlets get nice and crisp so you want to make sure the oil is applied evenly on the sheet!
- Place the largest side of the tofu down on your cutting board then slice into 8 equal cutlets with your knife paralell to the shorter end. Place the tofu cutlets on paper towels while you prepare the remaining ingredients.
- Add the cornstarch to a wide shallow bowl and the soy milk and tamari to a separate second bowl. Mix the tamari into the soy milk.
- Add the hazelnuts, nutritional yeast, dried thyme, garlic powder, onion powder, and salt along with pepper to taste to a food processor. Process until the hazelnuts are very finely chopped. Pour this mixture into a third bowl.
- Line up your bowls with the cornstarch on the left side, the milk and tamari in the middle, and the hazelnut mixture on the end. Use the paper towels to do a final blot on top of each piece of tofu. Dunk all sides of each slice of tofu into the cornstarch. Then, repeat with the soy milk and finally the hazelnut mixture. Ensure that all sides are coated in the hazelnut mixture then place the cutlet on the greased baking sheet. Spray the top of the cutlets with a little more cooking spray.
- Bake the cutlets in the preheated oven for 20 minutes, then remove and very carefully flip over each cutlet. Bake for 15-20 more minutes until the coating is golden.
- Allow the cutlets cool for 5-10 minutes on the pan before serving and eating!
- Store leftovers in an airtight container in the fridge and enjoy within 3-4 days. Leftovers are best when reheated in the oven or air-fryer. Set the temp at 350 and reheat in the airfryer for 5-7 minutes and in the oven for about 10-15 minutes.
Notes
Extra firm tofu may be used here but I recommend pressing it for about 20 minutes first.
You can use any milk you prefer in place of the soy milk but I recommend using one that is unsweetened and plain.
I consider two slices to be one serving so I have the yield set at four servings.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner