Breaded Tofu Cutlets

  • Preparation 30 MIN
    Cooking 8 MIN
  • Servings 4






  1. On a work surface, cut the block of tofu into 4 wide slices.
  2. In a shallow dish, lightly beat the eggs. In another shallow dish, combine the flour, tarragon, steak spice, curry powder and garlic powder. In a third dish, place the breadcrumbs.
  3. Dip the tofu cutlets into the beaten eggs, letting the excess drip off. Dredge in the flour mixture, shaking off any excess. Dip into the beaten eggs a second time. Then press into the breadcrumbs to coat on both sides.
  4. In a large non-stick skillet over medium-high heat, brown the cutlets in the oil on both sides until nicely golden. Drain on a plate lined with paper towels.


  1. In a bowl, whisk together the mayonnaise, lemon zest and juice, and 2 tbsp of the chives. Season with salt and pepper. Set aside.
  2. In another bowl, gently mix the Parmesan with the tarragon and remaining chives.
  3. Divide the cutlets among four plates. Top with the Parmesan mixture. Serve with the lemon mayonnaise and lemon wedges, if desired. Delicious served with a green salad.


These cutlets are also great in a sandwich with the lemon mayo.

To help you with this recipe

The Rock 12" Frypan

This forged aluminum frying pan is made with The Rock technology, a high-tech process that makes the pan three times more resistant than regular Teflon finish.

61.99 $


Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.