Latvian inspired crispy tofu cutlets served with a mushroom cream sauce and dill potatoes.
5 from 1 vote
Prep Time 15 minutesmins
Cook Time 30 minutesmins
Course Main
Cuisine Latvian
Servings 2
Ingredients
Mushroom Cream Sauce
1tablespoonvegetable oil
250gmushroomssliced
1small oniondiced
80mlvegan cooking cream
20mllemon juice
Fresh dillfinely chopped
Dill Potatoes
500gnew potatoes
½teaspoonsalt
½teaspoonfreshly cracked black pepper
30gplant-based butter melted
60mlvegan cream
1teaspoonlemon juice
2tablespoondillfinely chopped
Crispy Tofu Cutlets
300gfirm tofu
½cupgram flour
½cupunsweetened plant-based milk
2tablespoonsnutritional yeast
½teaspoonsmoked paprika
½teaspoonsalt
1½cupspanko breadcrumbs
1cupvegetable oil
Instructions
Start by cooking the potatoes and mushroom sauce then finish with the Tofu Cutlets to make sure the cutlets stay crispy.
Mushroom Cream Sauce
Heat the oil in a pan over medium heat. Once hot add the sliced mushrooms and stir to coat them in the oil. Let the mushrooms cook, stirring occasionally until all the liquid has been released and they are begining to brown around the edges. This will take 10 to 15 minutes.
Add the onions with a good pinch of salt and cook until they are soft and translucent, around 6 minutes.
Add the cooking cream and lemon juice and continue to cook for a couple of minutes to heat up the cream. Turn off the heat then mix in the chopped dill.
Taste and adjust the seasoning. We added ½ teaspoon salt and ½ teaspoon black pepper.
Dill Potatoes
Wash the baby potatoes and cook them the way you like. We like steaming them with the skin on until just fork-tender, around 15-20 minutes depending on the size of the potatoes. The skin can easily be peeled off after they have cooled. Set aside for later.
Once cooked, drain the excess oil on kitchen paper.
Add the rest of the ingredients to a pot over medium heat. Bring to a boil then add the potatoes and coat them in the sauce.
Taste and adjust the seasoning.
Crispy Tofu Cutlets
Prepare the tofu. Make sure it has been pressed for at least 10 minutes to remove excess water. Once pressed, cut into large slabs about 1cm thick.
Season the tofu all over with salt and freshly cracked black pepper.
Now prepare the dredging station. In one bowl sift in the gram flour then add the unsweetened plant-based milk, nutritional yeast, smoked paprika and salt. Mix well with a whisk to remove all lumps. The batter should be thick.
In another bowl add the panko breadcrumbs.
Heat the vegetable oil in a frying pan to around 170°C. Make sure the oil is deep enough to shallow fry.
Once the oil is hot, dredge each tofu slice, firstly in the gram flour mix, then finally in to the breadcrumbs. You can use a spoon to spoon over the gram flour mix to fully coat the tofu. Cook in the hot oil on each side until golden brown, around 2 minutes on each side.
Serve the cutlets with a generous portion of the mushroom sauce and potatoes and garnish with more freshly chopped dill.