Tofu and spinach cutlets

5 from 2 votes

Tofu and spinach cutlets are nutritious and delicious, crispy on the outside, and soft on the inside.

They are also easy to make, with really basic, everyday ingredients, mixed together in a food processor, shaped into cutlets, and baked for just over 20 minutes.

Prep Time15 mins

Cook Time20 mins

Total Time35 mins

Course: Main Course

Cuisine: Italian

Keyword: Cutlet, Plant-Based, Vegan

Servings: cutlets

Calories: 351kcal

Author: Nico

Equipment

1 Food processor

Ingredients

14 ounces spinach
4.5 ounces firm tofu
4.5 ounces stale bread
1 cup unsweetened soy milk or water
⅓ cup bread crumbs
1 clove garlic
3 tablespoon nutritional yeast
4 tablespoons olive oil extra virgin
1½ teaspoon salt
½ teaspoon pepper
nutmeg (optional, to taste)

For the breading

1½ cups bread crumbs
½ tablespoon Italian herbs seasoning (made with rosemary, sage, thyme, etc)
1 teaspoon salt
½ cup unsweetened soy milk

For serving

1 lemon cut into wedges to squeeze on top

USA - Metric

Instructions

Making the cutlets

Chop the stale bread into chunks, put it in a bowl, and let it soak in the soy milk for a few minutes.
In the meantime, cook the spinach in a non-stick pan till they are completely soft and loose all of their water.
Squeeze the soaked bread to remove most of the milk then add it to a food processor.
To the same food processor add the spinach, tofu, garlic, nutritional yeast, olive oil, salt, pepper, and some grated nutmeg.
Blend for a minute, till all the ingredients are well combined together.

Breading the cutlets

Preheat the oven to 350F or 180C. Line a baking tray with parchment paper.
Prepare two other trays for the breading.
Into one tray add the unsweetened soy milk. In the other add the bread crumbs, salt, and Italian herbs seasoning.
Lightly oil your hands then with the help of a spoon, put some of the cutlet mixture into your hands, and shape it as a cutlet.
While still on one of your hands, brush the top of the cutlet with the soy milk, then put it down onto the bread crumbs.
Brush the other side of the cutlet with soy milk, and cover with breadcrumbs. Make the bread crumbs stick to the cutlets, applying some pressure with your hands.
Transfer the cutlet onto the baking tray, then repeat till you run out of the mixture. You should get 6 cutlets.
Bake at 350F or 180C for 20 minutes, then turn them around and bake for another 5 minutes.
Serve with a couple of lemon wedges. They are delicious with some squeezed lemon on top.

Video

Notes

You can give the cutlets whatever shape you want, even turn them into nuggets, or meatballs.

Nutrition