Golden Vegan Cutlets with Fresh Cucumber Salad

Name: Golden Vegan Cutlets with Fresh Cucumber Salad
Prep time: 12 min
Cook time: 15 min
Total time: 27 min
Yield: 4 servings
Cuisine: German
Ingredients: 1 extra-firm tofu (14-ounce block, pressed and sliced into 4 cutlets); 0.25 cup plant-based milk; 0.25 cup all-purpose flour; 1 cup panko breadcrumbs; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 2 tablespoon olive oil; 1 cucumber (large, very thinly sliced); 0.25 red onion (very thinly sliced); 3 tablespoon white vinegar; 1 tablespoon water; 1 teaspoon sugar; 2 tablespoon fresh dill (chopped)

Crispy pan-fried vegan cutlets paired with a bright, tangy German-style cucumber salad, offering a complete and satisfying meal in minutes.

Prep: 12 min
Cook: 15 min
Total: 27 min
Servings: 4
Cuisine: German
Difficulty: Easy
Cost: $1.43/serving

Dietary

Vegan
Vegetarian
Dairy-Free
Egg-Free
Nut-Free
Pescatarian
High-Protein

Ingredients

1 extra-firm tofu (14-ounce block, pressed and sliced into 4 cutlets)
0.25 cup plant-based milk
0.25 cup all-purpose flour
1 cup panko breadcrumbs
0.5 teaspoon salt
0.25 teaspoon black pepper
2 tablespoon olive oil
1 cucumber (large, very thinly sliced)
0.25 red onion (very thinly sliced)
3 tablespoon white vinegar
1 tablespoon water
1 teaspoon sugar
2 tablespoon fresh dill (chopped)

Instructions

Set up a breading station: in one shallow dish, place 1/4 cup plant-based milk. In a second shallow dish, mix 1/4 cup all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. In a third shallow dish, place 1 cup panko breadcrumbs. Dredge each pressed extra-firm tofu cutlet first in the flour mixture, then the plant-based milk, then finally coat thoroughly in panko.
For the cucumber salad, combine the very thinly sliced cucumber, very thinly sliced red onion, 3 tablespoons white vinegar, 1 tablespoon water, 1 teaspoon sugar, and 2 tablespoons chopped fresh dill in a medium bowl. Stir well and let marinate while cooking the tofu.
Heat 2 tablespoons olive oil in a large non-stick skillet over medium heat. Carefully add the breaded tofu cutlets and pan-fry for 4-6 minutes per side, adding more olive oil if needed, until golden brown and crispy.
Serve the crispy vegan cutlets immediately alongside the tangy fresh cucumber salad.

Notes

Ensure your tofu is well-pressed to remove excess water, which helps it crisp up. A mandoline slicer makes quick work of thinly slicing the cucumber and onion for the salad.

Nutrition (per serving)

Calories: 390
Protein: 22.3 g
Carbohydrates: 44.5 g
Fat: 15.5 g
Fiber: 4.1 g
Sodium: 680 mg
Saturated Fat: 2.2 g
Sugar: 5.9 g