Sunday, January 11, 2009

Tofu Cutlets in a Lemon Sauce

One of the great things about running a bakery is that you get to eat the leftover bread. One customer ordered a loaf of ciabatta today, leaving the other loaf for our dinner. Excellent. I made a batch of pasta fagioli (you can see it in the back--I only had penne on hand), Vegan Mom made the vegan Ceasar salad from Vegan Planet, and I made these cutlets. Mmmmm . . . lemony.


INGREDIENTS
- 1 pkg extra firm tofu, cut into 8 pieces
- 1/4 cup flour
- 1/4 cup nutritional yeast
- 1 tsp salt
- freshly ground pepper
- 3-4 tbsp margarine
- juice of two lemons
- 1/2 cup dry vermouth
- salt and pepper to taste
- strips of lemon zest
- chopped fresh parsley

METHOD
1. Mix together flour, yeast, and salt and pepper and place in a small paper bag. Add a few slices of tofu to the bag and shake gently to coat tofu. Repeat with remaining slices.
2. Heat margarine in a large frying pan over medium heat. Fry tofu slices 4-5 mins per side, until golden. Add more margarine, if needed. Remove from pan.
3. Add vermouth and lemon juice to the pan, stirring frequently. Once sauce has thickened, add tofu back to the pan and coat with sauce.
4. Serve garnished with strips of lemon zest and parsley.

22 comments:

shelby said...

This sounds really really really good.

ŀĀŘ¡ŝ∫Á said...

yumm! have to try that!

herbstsonne said...

OOH! We actually have vermouth, I am so making these this week!

Eating Consciously said...

I love the flavor of vermouth in cooking. That must have been really good.

Vegetation said...

Mmmm that looks incredibly wonderful!

Joanne said...

I'm not vegan but I LOVE cooking vegan and vegetarian recipes, and I have been reading your blog for a while. This tofu recipe looks super good and super easy...perfect for a busy weeknight!

Sarah said...

that looks really great!

carrie said...

These cutlets look amazing. I can't wait to try them.

Claire said...

yup. dinner tonight! i'll make isa's caesar salad and maybe steam some green stuff. we have some lovely multigrain baguette left from this weekend, and it will make some great croutons and sauce-picker-upper.

really, i'm buying vermouth all because of this recipe. whee!

Lisa said...

Oh, that looks *so* good! Vermouth is something I imagine I wouldn't use very often though... do you think it could be substituted with something else?

Holly said...

Wow, that really looks and sounds delightful! I'm always a fan of new ways to season tofu cutlets. It's one of our favorites! I can't wait to give it a try.

I make a fabulous tofu with the following marinade:

3 Tbsp. sweet chicken dipping sauce (from the Asian market, it's spicy!)
3 Tbsp. soy sauce
1 1/2 tsp. balsamic vinegar
2 Tbsp. dijon mustard
1 tsp. garlic powder
1 tsp. onion powder

Place the above in an oven-safe dish and whisk to combine. Cut extra firm tofu into 8 cutlets and coat well with mixture. Bake in same dish at 350 for 30-45 minutes until caramelized. Ummm....Yummy! Sweet, spicy, savory. We love it hot or cold.

Holly (tedmamas)

Lisa said...

Wow, that looks good!

Any suggestions for those of us who don't have vermouth hanging around the house?

Happy Vegan lady said...

Sounds delicious! I think I'll definitely be trying this soon.

Vita-VEGAN-Vegamin said...

Looks soooo tasty! I'll have to try it later in the week. I just make your Cream of Broccoli/Potato soup and it was delish. Keep 'em coming!

Vegan Dad said...

To All Who Asked,
Sub dry white wine if you don't have vermouth on hand.

DJ said...

Fried tofu - my favourite! Thanks for sorting out tonight's 'What-to-eat' quandary!

herbstsonne said...

Made these tonight! Very good! My only problem was that my sauce didn't really thicken at all, but it tasted great nonetheless! Served up with some roasted mushrooms and delicata squash.

Vegan Dad said...

herbstsonne,
The sauce should thicken from the flour left in the oil from the tofu. If there is not enough, just blend some flour into water an add to the pan.

Anonymous said...

The recipe was really great. I added some thyme to the recipe and subbed the vermouth with veggie broth. I think white wine would add a better flavor though. Thanks for the recipe!

Flavia said...

You've made this Italian girl very happy! This taste exactly like my dad's lemon chicken! I gave him some to try and he even agreed! =)

AuntieCake said...

I'm getting married in August and suggested to our caterer that she make this for myself and the other vegetarian/vegan guests. I just went to a tasting today, and it was incredible! She made it without the vermouth, and the result was a savory tofu with a nice buttery flavor that was beautifully complimented by the lemon. Thank you so much for the inspiration! I can't wait to devour it again on my wedding day!

Susan (peebsmama) said...

I made this for dinner last night. I pulsed the nutritional yeast in my coffee grinder to make it into a finer powder to mix with the flour. I really liked the extra flavor it added over just flour which I usuall use on tofu. I didn't have vermouth so I substituted what I had on hand - white zinfandel - which had a nice flavor but made the sauce pink (!). I had to add a teaspoon of agave to tone down the acidity of the lemon juice. Overall a quick, simple and tasty way to prepare tofu.