Air-Fried Tofu Cutlets

 

This tofu is marinated in pickle juice but doesn't taste pickle-y. The pickle juice gives it a hard-to-place savory note that makes this tofu taste reminiscent of chicken.  I also love that it gives pickle juice a second use; reducing food waste. It is great fresh out of the air-fryer when it is nice and crisp, but also keeps well to reheat later.

Air-Fried Tofu Cutlets

This goes great alongside a salad, pasta, or on top of rice with some roasted veggies.

Ingredients:

Extra firm tofu, pressed

Pickle brine (leftover from a jar of pickles)

1/4 cup nutritional yeast

1/8 cup bread crumbs

1/8 cup cornmeal 

1/4 tsp salt

1/4 tsp pepper

1/2 tsp paprika

1/2 tsp garlic powder

1/2 tsp onion powder

Directions:

Take the pressed tofu and cut it in half and then into rectangular slices about 1/4 - 1/2 inch thick. Then marinate the tofu in the pickle juice for a few hours.

When you are ready to bake the tofu mix the coating ingredients which are the nutritional yeast, bread crumbs, salt, pepper, paprika, garlic powder, and onion powder. Drain the tofu and then dip each slice of the tofu in the nutritional yeast and breadcrumb mixture to coat each side. 

Lay the tofu slices on parchment paper and air-fry at 450 degrees for 10 minutes.