Delicious Tofu Cutlets
1 jar of Grey Poupon, or your favorite mustard (not the Heinz kind)
1 block of extra firm tofu
canola or vegetable oil
any other spices that you would like to add to the crumbs (dry or chopped fine)
Before I went vegan, I absolutely loved my moms chicken cutlets. So I decided to try and create a cruelty free version of my own. This recipe is very quick and simple and is great for those nights when you just want to throw something together. Also, I do not use precise measurements, and neither do truly good cooks.
1. Drain any excess water from your tofu and set on a cutting board.
2. Slice tofu into cutlets about 1/4 to 1/2 an inch thick, but no more than this unless you want to taste more tofu.
3. In a medium frying pan, pour enough oil in to fill about 1/4 of an inch, more if you are using thicker slices of tofu. If you want a little more flavor, use olive oil instead of canola/ vegetable oil. Heat on medium. (The oil is hot enough if it bubbles and crackles furiously when you place the tofu in.)
4. Spread bread crumbs in a plate so that there is an even coating. As you coat the tofu, you may need to add more if you begin to run low.
5. Quickly spread mustard on tofu slices using more or less depending on your taste. Lay them in the bread crumbs and evenly coat all sides.
6. Place four or five (depending on how big your pan is) slices into the pan at enough distance so that they are not right on top of each other. BE CAREFUL! The oil is very hot and can jump if you just plop them in.
7. Since tofu can be eaten right out of the package, it doesn't need to sit long in the pan. Once the bread crumb coating has become golden brown on each side use tongs to remove the slices and place them on a paper towel on top of a plate. The towel will soak up excess oil. Repeat until all tofu slices are done.
These cutlets go great with some linguine and vegetables such as spinach. If you don't like the mustard, you can try to skip it. The bread crumbs will stick to the tofu anyway, since they are wet, but I wouldn't recommend it that way. The mustard gives it that extra little burst of flavor. Enjoy!