Packed with 18g of protein per cutlet, these crunchy, cornflake-breaded tofu cutlets are the perfect protein to add to any dinner: serve with salad, potatoes, or pop them in a sandwich! They are pan-fried, so they cook much quicker than oven-baked. Ready in 20 minutes.

sliced tofu cutlet on bed of salad greens on top of blue plate with black fork
This one’s for the crunch-lovers…cornflakes make these tofu cutlets extra crunchy!

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Okay, I am pretty sure this is the first time I’ve done anything breaded on the blog? I mean, I do it at home alllllll the time. But I was trying to think of a fun new tofu dinner option for you and realized, oh, it’s time to do a cutlet.

A tofu cutlet is perfect for those meals where you’re like, I just need to add some protein here. Like maybe you’ve got a good tomato salad on the side. Or you’re doing an alfredo pasta and want to boost protein to make it more filling. These bad boys are super versatile and will go with literally any meal or sauce you’re planning.

Because, ahem, *puts on her dietitian voice*: a balanced meal needs a little protein, okay? It helps you feel full and satisfied, while moderating blood sugars and giving you the protein you need to maintain muscle.

But that doesn’t mean it can’t be fun! And crusting tofu with crispy cornflakes is about as fun as it gets. I know most folks are breading tofu with panko…but have you actually tried a cornflake crust?!? Forget crispy, it’s CRONCHY. So ridiculously fun and actually flavourful versus panko.

If you’re a bit intimidated by the idea of breading tofu – like how sometimes, it doesn’t stick? – don’t worry, it’s actually wayyyyyy easier than you think. And super quick. The only thing “extra” about it is that you’ll have 3 breading bowls to tidy but hey, that’s what dishwashers are for.

Looking for more fun and flavourful plant-based recipes? Grab a copy of my book, Plant Magic!

I’m walking you step by step through this easy tofu cutlet recipe, let’s gooooo

bowls of ingredients: cornflakes, milk, tofu, hot sauce, oil, spices, cornstarch
For the most protein, you want extra firm or super firm tofu and no, you don’t have to press it. The water content of the tofu is what keeps these cutlets moist, not dry!

I really like a high-oleic sunflower seed oil for frying as it’s less expensive, crystal clear and flavourfulness while also containing the same oleic acid that olive oil has!

hand slicing tofu on black cutting board
We’re slicing the tofu into 3 cutlets, for a better ratio of crunch to chew.
hand dipping tofu into dish of cornstarch with dishes of milk wash and cornflakes beside it
I tried just slicing the brick into half, for higher protein, but I found it less flavourful and crunchy.

One of the biggest complaints I have about other cutlets is that they’re bland and require a sauce. These ones don’t. I tried a bunch of different ways to increase the flavour, including boiling the tofu in salted water…but I didn’t love it. In the end, I chose a thinner tofu slice, and made sure every dredging layer was well flavoured for layers of flavour!

hand dipping tofu into milk wash with containers of cornstarch and cornflakes beside it in a row
Don’t worry, the hot sauce doesn’t make these cutlets spicy, it just adds a much needed layer of flavour to the milk wash.
hand patting tofu into cornflakes, with dishes of cornstarch and milk wash in a row beside it
Don’t be afraid to press the cornflakes into the tofu! Notice how they’re not completely powdered, some texture remains.

Nutrition Corner: These cutlets are not low FODMAP, because I lean heavily on garlic and onion powder for umami but with a gluten free corn flake (not all are!!) this recipe is gluten free.

cornflake breaded tofu cutlet frying in a steel skillet
I don’t use a thermometer: how to know the oil is ready: add a cornflake and it should sizzle!
cornflake crusted tofu cutlets draining on a paper towel lined wire rack
Salt immediately after cooking so it clings to the breading better.

I’ve got more tofu protein options right here:

sliced tofu cutlets with salad on blue plates and a black fork

Pan-fried Cornflake Crusted Tofu Cutlet

3 servings
Prep Time: 13 minutes
Cook Time: 7 minutes
Total Time: 20 minutes
Packed with 18g of protein per cutlet, these crunchy, cornflake-breaded tofu cutlets are the perfect protein to add to any dinner: serve with salad, potatoes, or pop them in a sandwich! They are pan-fried, so they cook much quicker than oven-baked. Ready in less than 30 minutes.
5 from 4 ratings
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Ingredients

  • 12 ounce package super firm or extra firm tofu, patted dry to remove surface moisture.
  • 1 cup neutral oil, for frying

Cornstarch Layer

  • ½ cup cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • freshly cracked pepper, use lots

Milk Wash

  • 1 cup your favourite milk, I use unsweetened soy milk
  • 1 tablespoon hot sauce, I use Franks

Cornflake Layer

  • 4 cups cornflake type cereal, crushed by hand, or with a few blitzes in the food processor.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
Imperial – Metric

Instructions 

  • Slice the block of tofu horizontally, so you end up with 3 thinner rectangles, about ½ inch (1 cm) thick.
  • Prep your dredging station, in 3 glass containers: Dish one is cornstarch, garlic powder, onion powder, paprika, salt, black pepper, Dish two is milk, franks red hot. Dish three is crushed cornflakes, garlic powder, onion powder, salt
  • Coat your tofu, one piece at a time. Start with the cornstarch mixture, turning it over, so it’s coated on all sides. Gently tap off excess and dunk in milk mixture. Next, place tofu in cornflake mixture and press the cornflakes into the tofu. Rest on a plate while you prepare the other two pieces.
  • Add oil to a large, deep walled nonstick skillet. Heat it on medium, until the oil shimmers. Not sure if it’s ready? Add a cornflake – if it sizzles, it’s ready! If the skillet is big enough you can cook all three cutlets at once, you don't want them crowded though.
    • If you use an oil thermometer, you want about 325℉ so you don't overdo the cornflakes.
  • Pan-fry the tofu 2-3 minutes a side. You want it golden brown for maximum crispness, not dark.  Remove to a wire rack covered in paper towel. Sprinkle with salt while hot.
Cuisine: American
Course: Main Course
Author: Desiree Nielsen, RD
Pinterest graphic of sliced tofu cutlet on a bed of greens on a blue plate, beside an image of a hand breading the tofu in crushed cornflakes

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