- On a work surface, cut the block of tofu into 4 wide slices.
- 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.
- 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.
- 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.
- In a bowl, whisk together the mayonnaise, lemon zest and juice, and 2 tbsp of the chives. Season with salt and pepper. Set aside.
- In another bowl, gently mix the Parmesan with the tarragon and remaining chives.
- 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.