Pan-fried Cornflake Crusted Tofu Cutlet
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.
Want to save this recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
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
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!
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!
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.
I’ve got more tofu protein options right here:
- Maple Miso Glazed Tofu Roast
- Brown Sugar Glazed Tofu Steaks
- Crispy Baked Tofu with Nutritional Yeast
- 20 Minute Tofu Skewers
- Tangy Marinated Tofu Feta
Pan-fried Cornflake Crusted Tofu Cutlet
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
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.
- 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.
